Take a mixing bowl and combine flour, ghee, salt and ajwain seed.
Make a soft dough using warm water. Add a little water after using a half cup. Keep it aside for 10 minutes.
Heat a griddle on medium flame.
Divide the dough into equal parts. I could make 5 parathas with this quantity.
Roll out a portion in 6″ circle. Apply a little ghee and shape in a triangle. (First, fold the circle into a half circle, then again fold it to make a quarter circle.)
Now roll this triangle into 6″ paratha and place it on the heated griddle.
Cook on both side by applying oil or ghee. Cook until golden brown.
Serve hot ajwain paratha with any of your favorite company like curd, pickle, tea or potato sabji and enjoy.
Storing suggestionsRoom temperature– Ajwain parathas have great storing life. You can keep them at room temperature for 2-3 days easily. You can warm them either in the microwave or on the Tawa.Refrigerator– Once ajwain parathas are at room temperature, store them in a casserole and keep them in the fridge. They are good for 7-8 days in the fridge. Just microwave for one minute is good enough to consume ajwain paratha.Freezer– After cooling down, stack ajwain parathas using parchment paper as a separator. Parchment paper will help them to not stick to each other. Store in a freezer friendly bag and keep in the freezer. You can store them for up to 3 months easily.Reheating– To thaw, leave it at the kitchen counter for 30 min. Microwave them for a minute or just use a hot griddle for uniformly HOT paratha.Tips & FAQ’s
You can use oil to save a few calories & to make it a vegan recipe.
Add ghee or oil while kneading the dough and keep at rest for 15 minutes. This works well to make a soft and smooth dough.
Normally in ajwain paratha, we don’t add any other ingredient as ajwain itself has a strong taste.
Replace ajwain with cumin seeds and make cumin paratha.