Dough (for 4 parathas)

2 cup whole wheat flour

Water as required

For paratha mixing:

1 tablespoon ajwain (carom seeds)

1 teaspoon coriander powder

Saindhav namak (rock salt) as per taste

Ghee

Combine whole wheat flour, ajwain, coriander powder, and salt into a large mixing bowl. Add water to it gradually and knead the dough.

Knead the dough until it gets soft, and add a little extra water if required. After this, keep the dough covered with a cotton cloth aside for five minutes.

Put an iron skillet on the gas over a low flame to heat. Now, roll the medium-size ball from the dough.

Place the dough on the rolling board. Then sprinkle a little whole wheat flour over it so that it may not stick to the board. Finally, flatten it with soft hands and roll it into a round parantha with the rolling pin.

Keep the paratha on the hot skillet and cook it on a medium flame. Cook until you see brown spots. Then flip and cook the other side as well.

Griddle a tablespoon of ghee and flip to apply the ghee properly on both sides. Press the paratha with a spatula to cook it well from the edges.

Enjoy it hot with homemade pickles or chutney.