Ajwain flavored wheat flour bread

Ingredients
•Sieved wheat flour............................2 C
•Salt...................................................½Tsp
•Ajwain seeds....................................2 Tsp
•Melted ghee or oil............................3 Tbsp
•Warm water
•(or as needed, adjust accordingly)....½ C
•Sieved wheat flour for dusting
•Approximately ½ C of
•melted ghee or
•oil for cooking
Preparation
1)Mix the flour, salt and ajwain seeds in a bowl. Drizzle in themelted
ghee or oil and rub it with the fingertips until the mixtureresembles
coarse oatmeal. Add the water and quickly gathering the mixture,form
a smooth, non sticky dough. Cover and rest the dough for ½ -2hours.
2)Divide the dough in 10 parts and roll them into balls.
3)Slightly flatten a ball, using the rolling pin, roll the ballinto a round of 6
inches in diameter, dipping it in the dusting flour as required, tokeep it
from sticking to the work surface. With a pastry brush orfingertips,
brush the top of the round with ghee or oil, and then fold it inhalf.
Now, brush the top of this half-circle with ghee oil, and fold itin a quartercircle.
Dipping with dusting flour from time to time, roll it into atriangle
6-inches on a side. Repeat for all other breads and keep it over agreased
surface without touching each other and covered with a dampcloth.
4)Preheat a griddle over moderate heat, spray the surface withlittle ghee/oil,
and transfer the bread. When the top surface of the bread showsbubbles, turn
it over & cook on reverse side. Now, sprinkle some ghee/oilover the top of
the bread & cook for 30-40 seconds. Turn again and drizzle oilon this surface
too. Press the bread using the back of a flat spoon. The bread isdone when
both sides show reddish-brown spots. Repeat for all the remainingbreads.
Yield
10 parathas