Ajwain paratha is a crisp, flaky, layered unleavened whole wheat flatbread stuffed with ajwain (carom seeds). They are usually made for breakfast or lunch.
Mix the salt with the flour. Add the oil/ghee and some water.
Knead into a smooth and soft dough. Add some more water if required.
Keep the dough covered for 20 to 30 minutes.
Take a medium sized ball from the dough.
Roll it into a small disc/round of about 4 inches in diameter.
Apply or brush oil or ghee on the surface.
Sprinkle ¼ teaspoon or less of the ajwain seeds along with 1 to 2 pinches of salt.
Fold the dough as shown in the step by step photos above applying ghee or oil.
Roll into a paratha of approx 6 to 7 inches diameter.
On a hot tawa (skillet or griddle) place the rolled paratha. The tawa should be hot and not at a low temperature. Cooking parathas at a low flame will harden them. Keep the flame to medium-high to high.
Fry on a hot tava or griddle with a teaspoon of oil/ghee or more as required till both sides become well browned.
You can flip the paratha a couple of times till you see brown spots and the paratha is cooked evenly. Also make sure that the paratha edges are cooked well. If not then press them with a spatula for even cooking. Make all parathas this way.
You can serve them hot or stack them in a roti basket to be served later.
Serve these ajwain parathas hot or warm with some lemon pickle or mango pickle or raita or with a cup of hot tea.
Ajwain paratha can also be served with a side indian veggie dish.
Notes
A variation to this recipe, is to add some cumin/jeera along with the ajwain.
The recipe can be doubled or tripled.
For best taste have the parathas hot as they are made.
Knead the dough well. It should be smooth, soft and pliable.