Add flour, ghee, salt, chilli flakes 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 flavour in the flour.

Add little by little water and knead to make a soft dough.

Cover the dough and keep aside for 15-20 minutes.

Now, knead the dough again for a few seconds and divide it into equal parts.

Roll each part to make smooth balls.

Keep prepared balls covered to prevent them from drying out.

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 dry flour and roll using a rolling pin to make a 5-6-inch circle.

Apply oil on the upper surface of this circle and fold the sides to make it a semi-circle.

Again oil to this surface and again and then fold to make a triangle.

Dust and roll again to make a 5-5 inch triangle.

The paratha should not be as thin as the roti. It should be a little thick and equal on all sides.

Heat a Griddle (tawa) over medium heat.

Transfer this prepared paratha to the hot tawa(griddle).

Cook until brown spots appear on the bottom side.

Flip the paratha and brush a little oil all over this surface.

Flip again and brush a little oil all over the other side of the paratha.

Keep pressing the paratha with the back of a flat spatula while cooking, especially the corners.

Cook until the paratha is nicely browned and spotted from both sides.

Remove the paratha from the tawa and serve hot.

Similarly, make all the parathas.