Make the same egg mixture as above.
Roll out a roti 5-6 inches in diameter, apply melted butter on it, and sprinkle wheat flour.
Fold it 4 times to form a square shape. (See video.)
Roll out to form a thin and large square-shaped roti.
Heat a non-stick pan (tava) and cook roti on it for about a minute till bubbles start forming on roti. Then, flip the roti.
Go on pouring little egg mixture at a time in the middle of the square. (Let the mixture cook slightly as you add the next portion. If you pour it all at once, it'll be all over the pan.)
Fold to form an envelope-shaped square.
Cook one side for a minute or so, then flip. Apply butter on the cooked side.
Similarly, cook the other side for a minute or so, then flip. Apply butter on that side too.
Cook on both sides while pressing down the paratha with a spatula as it cooks.
Transfer the paratha onto a plate when both sides turn golden brown.
Cut in square shapes using a pizza cutter.
Serve hot with tomato ketchup or spicy green chutney.