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Ajwain Paratha is a flaky, stuffed Indian flatbread that's pan-fried to golden perfection with butter or ghee. This hearty vegetarian bread is a satisfying family breakfast or dinner accompaniment.
In a large mixing bowl, combine whole wheat flour, ajwain seeds, and salt. Add water gradually, kneading until you have a smooth, soft dough (about 8-10 minutes). Cover with a damp cloth and let rest for 15 minutes.
Divide the dough into 6 equal portions. Shape each portion into a ball and flatten slightly.
Dust a ball with dry flour and roll it into a 6-inch round using a rolling pin. Brush with melted ghee, dust lightly with more dry flour, then fold in half and again into a triangle. Roll out again, keeping gentle pressure for flakiness.
Heat a heavy skillet or tawa over medium-high flame. Place the rolled paratha on the hot surface and cook for 30–45 seconds until small bubbles appear.
Flip, reduce heat to medium, brush with ghee or butter, and cook for another 45–60 seconds until golden spots appear. Flip again, repeat brushing and cook until both sides are crisp and golden. Adjust heat to prevent burning and ensure even flakiness.
Repeat with remaining dough balls, stacking cooked parathas in a cloth-lined bowl to keep them warm and soft. Serve hot with yogurt, pickle, or curry.
