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Ajwain Paratha with Carom Seeds served on a plate

Ajwain Paratha

Ajwain Paratha is a comforting flatbread made with whole wheat flour and carom seeds, delivering a delicious aroma and flaky texture.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 pieces
Course: Breakfast, Side Dish, Snack
Cuisine: Indian
Calories: 175
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 3 cups Whole wheat flour/Atta Provides a hearty base full of nutrients and flavor.
  • 2 teaspoons Ajwain / carom seeds Adds a distinctive flavor and aids digestion.
  • 1 teaspoon Salt Enhances all the other flavors in the flatbread.
  • 2 teaspoons Oil Neutral cooking oil contributes richness.
  • 1 - 1.5 cups Warm water Essential for kneading to ensure a soft dough.
  • 2 - 3 tablespoons Ghee Adds a rich, buttery flavor (or substitute with oil for vegan option).

Method
 

Preparing the Dough
  1. In a wide bowl, combine the whole wheat flour and salt.
  2. Gradually add warm water while mixing the flour with your fingers to form a cohesive dough.
  3. Incorporate 2 teaspoons of oil into the dough as you finish kneading it.
  4. Cover the dough with a clean kitchen cloth and let it rest for at least 30 minutes.
Shaping the Parathas
  1. Once rested, divide the dough into small balls, roughly the size of lemons.
  2. Dust a ball with flour and roll it out into a thin circle, about 5 to 6 inches wide.
  3. Brush the circle with melted ghee (or oil for vegan) and sprinkle ajwain on its surface.
  4. Fold the circle in half, brush with ghee, and sprinkle more ajwain. Fold again to create a triangular shape.
  5. Dust with flour and roll the triangle into a thin paratha.
Cooking the Parathas
  1. Heat a tawa or griddle over medium heat and place your rolled paratha onto it.
  2. Cook for about 30 seconds or until tiny bubbles form, then flip to cook the other side.
  3. Brush the flipped side with ghee (or oil) and repeat until both sides are golden brown and crisp.
  4. Remove the paratha and keep it warm while repeating the process with the remaining dough.

Notes

For added texture, you can knead in chopped coriander or green chili. The amount of water can vary based on flour type; add it gradually to avoid a sticky dough.