WHISKAFFAIR'S
Add 2 cups of whole wheat flour and 2 tablespoon melted ghee to a large mixing bowl or a parat (a large Indian utensil to knead dough).
Add water little by little and knead to make a soft dough.
Cover the dough with a dish towel and keep it aside for 30 minutes.
Mix together salt, Kashmiri red chili powder, amchoor (dry mango powder), garam masala powder, saunf powder (fennel powder), and ajwain (carom seeds) in a small mixing bowl.
Divide the dough into 6 equal portions and roll the portions to make smooth balls. Slightly press the ball in between your palms and keep it on the rolling surface.
Gently dust with some dry flour and roll using a rolling pin to make a 4-inch circle.
Brush oil or ghee on the circle and sprinkle approximately ½ teaspoon of spice mix on the circle.
Fold the sides of the circle to bring them to the center.
Brush oil once again and then fold the dough to ⅓ rd and then again till the end.
Brush oil once again and then fold the dough to ⅓ rd and then again till the end.
Dust with dry flour and roll again to make a 5-inch square. The edges of the square should be thinner than the center.
Heat a griddle and place the paratha on top. cook the paratha using ghee or oil from both the sides until crisp and golden browned.