Paratha is an Indian flat-bread. It could be round, square or triangular. They could be plain or stuffed. Mostly stuffed parathas are served with pickle and yoghurt. Plain parathas could be served with vegetables , meat, chicken and paneer dishes. The sky is the limit when it comes to parathas. They are very versatile. One can be very creative when it comes to making stuffed parathas. You can have endless possibilities. But I guess by and large aloo(potato) parathas are the most popular.
Ajwain is also known as carom seeds or Bishop's weed and they are mainly used as they help in digestion.
2 tsp ajwain
1 tsp oil
1 cup of water (to knead the dough)
1) Mix all the ingredients and knead the dough for the parathas. Now for someone who is trying to knead the dough for the 1st time. Slowly add the water to the mix and keep on kneading. Keep on adding water till the dough is not too sticky or not too hard. You would need a little more than 1 cup of water. But if you add too much water the dough would be too sticky to roll the parathas.
Now keep it aside for 15-20 minutes.
2) Now to roll the parathas. Divide the dough into golf size balls. Roll it into a small circle. Apply some oil to the circle. Now fold the circle into a semicircle. Fold it again and it would become a triangle shape. Apply some flour and roll over the triangle gently to the desired size.
3) Heat a tava( griddle) and roast the paratha on medium heat with ghee , oil or butter. Cook on both sides until they are golden brown.
4) Serve hot with yoghurt and pickle or as an accompaniment to a main course dish. This would make around 10 -12 parathas.