Wash the wild garlic leaves and pat dry.
In a bowl, add 325 gms of the flour. Then add water bit by bit and mix to incorporate. Transfer the dough onto the countertop and briefly knead to bring it all together. Coat the top of the dough with olive oil and set aside for 20 minutes.
Roughly chop the wild garlic and transfer it to a heatproof bowl.
Heat 80ml of the olive oil for about two minutes or so on high heat. We want the oil hot but not smoking.
Pour the hot oil over the wild garlic. Add salt and 25 gms of flour and mix to combine.
Separate the dough into 6 individual balls weighing about 85gms each.
Dust flour onto the countertop. Using a rolling pin, roll out the dough. Then stretch the dough further using your hands to make it as thin as possible. The process is similar to how you would expand a pizza dough.
Spoon the wild garlic, oil and flour mix onto the centre of the dough and spread evenly.
Now we fold the dough. Fold one end a quarter of the way to the centre. Fold the other end a quarter of the way to the centre. Then bring both ends to the centre. Finally, fold one half over the other, creating a long, narrow piece of folded dough. Press down to seal and release any trapped air. See the photographs in the post
Press down one end of the dough and start rolling to make a bun. Once you reach the other end, stretch and seal the end under the bun. Repeat this process with all the remaining portions of the dough. Dust flour onto the countertop and on the dough buns. With each dough bun, press down the centre and outwards. Then using a rolling pin, roll out into a circle no thicker than a pound coin
Heat a pan or griddle over medium heat and brush sparingly with oil. Cook each paratha for 2 to 3 minutes.
Serve the parathas hot with a yoghurt dip or any dip of your choice.