Add flour, ghee, salt, and carom seeds to a large bowl (or parat).
Mix well using your fingers until a crumbly mixture is made. This process also rubs the ajwain and releases its flavor in the flour.
Add water little by little (approx ½ cup) and knead to make a soft dough.
Cover the dough with a kitchen cloth and keep aside for 30 minutes.
Heat a griddle (tawa) over medium heat.Knead the dough once again for 10 seconds and divide it into 8-9 equal parts. Roll each part to make smooth balls.
Take one ball and keep it on a flat surface. You can use a rolling board (chakla) or your kitchen counter.
Dust the dough ball with some dry flour and roll using a rolling pin to make a 4-inch circle.
Brush oil on the circle and fold the sides to make a semi-circle.
Brush oil again and then fold to make a triangle.
Dust and roll again to make a 5-inch triangle. The paratha should not be too thin as the roti. It should be a little thick. The sides should be thinner than the center.
Transfer the paratha to the hot griddle.
Cook until brown spots appear on the bottom side. Flip and brush 1 teaspoon of oil all over.
Flip again and brush another teaspoon of oil all over the other side as well. Keep pressing the paratha with the back of a flat spatula while cooking, especially the sides. Remove the paratha from the griddle and serve hot.