Ajwain paratha - This fragrant Indian flatbread made with carom seeds and whole wheat flour is an excellent option when you are in the mood for something different. Serve it with curries or dal or for breakfast / snacks along with pickle and raita.
Add 3 cups of wheat flour, carom seeds, salt, and oil in a large bowl with 1/4 cup of water. Use your fingers to combine.
Add the remaining water, one tablespoon at a time, and continue kneading until the dough comes together like a ball.
Add 1/4th teaspoon oil to the dough and knead till the oil is absorbed.
If the dough is sticky, sprinkle approximately 1/4 teaspoon wheat flour (or more if needed) on the dough and knead again to form a dough that is not sticky. The dough should be supple and soft.
Cover the dough and set aside for 15-20 minutes.
Pull a small piece approximately the size of a golf ball from the dough. Place the piece between the palms of your hands and shape them into a ball. Flatten the ball and cover both sides with flour.
Flatten the ball and cover both sides with flour.
Making rotis
Roll out the flattened ball into a circular shape (approximately 7-8 inches in diameter).
Making parathas (to cook rotis, scroll down)
Note: The steps below show you how to make square parathas. To make round and triangle parathas, check the plain parathas post.
Roll out the flattened ball into a circular shape (approximately 6 inches in diameter).
Brush the surface of the rolled-out dough with ghee.
Take 1/3 portion of the rolled dough from the left side and fold it towards the middle. Now fold 1/3 portion from the left till the folds overlap slightly. Brush it with ghee.
Now fold the top and bottom portion of the rolled dough towards the middle creating a square.
Dip the square shaped paratha in flour and use the rolling pin to roll it evenly into a square shape paratha using as little pressure as possible.
Cooking paratha / roti
Heat a pan / tawa over medium-high heat.
Dust off excess flour from the paratha / roti by placing it on your palm of one hand and then flip it onto the palm of your other hand. Repeat this process 3-4 times.
Place the paratha/roti in the hot pan. Cook until small bumps form on the surface (approximately 1-2 minutes).
Flip the paratha/roti onto the other side. Cook for 30-40 seconds or so until you see brown spots. Smear it with ghee and flip it.
Cook for 20-30 seconds, then brush the side facing up with ghee. Use a spatula to press down the paratha so that it evenly cooks.
Flip it and cook it for another 15-20 seconds while pressing the paratha/roti down with the spatula.
Transfer the paratha/roti to a plate. Repeat this process for the rest of the dough.
Serve it hot with tea or your favorite vegetable dish.
Notes
To fasten up the process, roll out the next paratha as one cooks in the pan.
Make sure to dust off the excess flour from the paratha before you cook it. This prevents the paratha from getting hard.
Before storing it in an air-tight container, let the paratha cool down for at least 5-6 minutes to avoid making it soggy.