Best for: A flaky flatbread beside vegetables or kebabs.
Ajwain seasons these folded whole-wheat parathas with a distinctive savory aroma. A cast-iron griddle on the grill gives each bread browned patches and tender layers.
Grill: Outdoor griddle or cast-iron pan over medium heat, about 375°F surface. Equipment: Bowl, rolling pin, griddle, spatula, towel.
Ingredients
Dough rest: 30 minutes. Total: 1 hour 24 minutes.
- 2 cups atta flour, plus 2 tablespoons for rolling
- 1 teaspoon ajwain seeds
- 3/4 teaspoon fine table salt
- 1 tablespoon neutral oil
- 3/4 cup water
- Up to 2 tablespoons additional water, only if needed
- 4 tablespoons melted ghee, divided
Directions
Mix 2 cups atta, ajwain, and salt. Add oil and 3/4 cup water; knead for 5 minutes, using up to 2 tablespoons extra water only as needed for a soft pliable dough.
Cover and rest for 30 minutes. Preheat the griddle over medium heat toward the end of the rest.
Divide into 8 balls. Roll each into a 5-inch circle using the reserved flour and spread with 1/2 teaspoon ghee.
Fold each circle in half, then in half again to make a triangle. Roll gently to about 1/8 inch thick without crushing the edges.
Cook in batches for about 1 minute on the first side, then flip and brush with some remaining ghee. Turn again, brush the other side, and cook until both sides have brown patches and no raw dough remains, about 3 minutes total per bread.
Stack under a clean towel and serve warm. Use all remaining ghee across the batch rather than flooding the pan.
Grilling tip: Press gently at the edges with a spatula if they lag behind the center in cooking.
