Ajwain Paratha

Instructions

1. 1
   The dough — mix the flour, salt and ajwain seeds, lightly crushed between your fingers to release their aroma. Add the warm water little by little along with 1 tablespoon of melted ghee, knead 5 minutes until smooth.
2. 2
   Resting — cover and let rest 15 minutes, the dough relaxes and becomes easier to roll out.
3. 3
   The layered shaping — divide into 6 balls. Roll each into a thin circle, brush with melted ghee, dust with a little flour, fold into a fan then roll up into a coil. Let rest 2 minutes, then roll out again into a 15 to 18cm disc, this technique is what gives paratha its signature thin layers.
4. 4
   The cooking — heat a pan or tawa over medium-high heat. Place the paratha, cook 30 to 45 seconds until bubbles appear, brush with ghee, flip and brush the other side too. Press the edges gently with a spatula for even cooking, about 1 to 2 minutes per side until golden spots appear.
5. 5
   Serving — serve hot, with plain yogurt, a pickle, or simply a cup of chai. Ajwain is traditionally linked to digestion, which makes this bread especially welcome after a hearty meal.