• Now, let's knead!
• To a large mixing bowl, add the wheat flour, salt, ajwain.
• Slowly add lukewarm water as needed and knead it into a soft dough. Add a tsp of oil and make it into a ball. Keep the dough aside for 30 mins.
  
• Divide the dough into 8 equal parts and roll it into smaller balls.

Let's roll the parathas!

• Take one dough ball and dredge in flour.
  
• Using a rolling pin, roll the dough into a thin circle. Brush all over with a tsp of melted ghee, sprinkle some flour on it and spread it evenly with your fingers. This step is done to make the paratha flaky in layers.
  
• Start pleating it by holding on both sides and stretch it longer.
  
• Then roll it up in a spiral manner.
  
• Dust it with flour and roll the dough into a 6 inch circle.
  
• Transfer it to a hot tawa and cook on both sides drizzling some oil or ghee on each side, until golden brown spots appears.
  
• Remove it from heat once done. Serve it as is with some mint chutney or coriander chutney or pickle and onion salad on the side. Enjoy flavorful, nutritious parathas hassle-free!
  
• I love to serve Parathas with Chicken Salna. Soak the paratha in salna and slurrrrpppp....Yummy yummm....

Tips

• The dough should neither be too hard nor too soft. So add water little at a time while kneading.
• Cook by gently pressing the paratha on both sides with a flat spatula. Pressing it too much will cause the paratha to get tough.
• This can be great for lunch boxes along with some Potato fry or spread some pickle and make as paratha rolls.
• Oil or ghee can be used for making the parathas.
• The dough can be stored in a box for 2 days.