Combine together flour, ginger scallion oil and sourdough discard. Mix until a coarse crumbly mixture forms. Slowly pour in hot water, mixing to incorporate. You should have a pretty wet dough. Cover and let rest for 1 hour.
Spoon some ginger and scallion oil onto your work surface and oil your hands. Transfer the rested dough to your work surface. Press down on the dough to flatten and then stretch the dough out into a thin sheet. It is okay if the dough starts breaking on some part. Add a tablespoon of some scallion ginger oil on top and rub it in.
Take the dough from one end and roll it up. Then spiral the dough and tuck the end underneath. Using your fingers, flatten and stretch out the dough into a disk about 1/4" thick or thinner, depending on your preference.
Lightly oil and heat up a non-stick skillet on high heat. Once hot, transfer the dough to the skillet and cook until the bottom has browned and the top starts to set. Flip and cook the other side. Transfer to a cutting board or plate and while it paratha is still hot, using a kitchen towel or two spatulas, squish the dough together to form layers-- like fluffing a pillow. Eat as is or dipped in any saucy foods.