Instructions

• 1 In a bowl, mix atta, salt, sugar (if using), and ajwain/kasuri methi (optional). Add oil/ghee and rub in.
• 2 Gradually add warm water and knead 8–10 minutes to a smooth, soft dough. Coat lightly with oil, cover, and rest 30–45 minutes.
• 3 Divide into 6–8 equal balls. Keep covered to prevent drying.
• 4 Working with one piece, dust with flour and roll into a very thin disc (8–9 inches).
• 5 Brush the surface with ghee. Sprinkle a pinch of dry flour (and a little cornflour/rice flour if using) all over—this helps create distinct layers.
• 6 Make pleats: either cut the disc into 1/2-inch strips and stack in a ribbon, or accordion-fold the disc from one end to the other.
• 7 Coil the pleated strip into a tight spiral (pinwheel), tucking the end underneath. Gently press to flatten. Rest 5 minutes.
• 8 Roll the spiral gently into a 5–6 inch paratha, keeping layers intact. Don’t press too hard.
• 9 Heat a tawa on medium. Place the paratha; cook until light bubbles and spots appear, ~45–60 seconds. Flip.
• 10 Spread ghee around edges and on top; cook 45–60 seconds. Flip again, apply a little more ghee, and cook until crisp and golden with visible layers.
• 11 To fluff layers, lightly clap the paratha between your palms (optional). Repeat with remaining dough.
• 12 Serve hot with curry, dal, raita, or pickle.