Flaky Spiced Ghee Paratha: The Ancient Breakfast Comfort

Layered, flaky whole-wheat flatbread brushed with pure A2 Cow ghee and seasoned with traditional Ajwain (carom seeds) for superior digestion.

Serves 2 · Time: 30 mins

Ingredients

• 2 cups whole wheat flour (Chakki Atta)
• Warm water for kneading
• 4 tbsp Thaaro Pure Bilona Desi Cow A2 Ghee
• 1 tsp carom seeds (Ajwain)
• 1/2 tsp roasted cumin powder
• Pink Himalayan salt to taste

Method

1. In a mixing bowl, combine flour and salt. Add warm water gradually and knead into a soft, pliable dough.
2. Cover the dough with a damp cloth and let it rest for 15 minutes.
3. Divide the dough into golf-ball-sized portions. Roll out one portion into a thin circle.
4. Generously brush the surface with a teaspoon of Ghee. Sprinkle a pinch of Ajwain and cumin powder.
5. Fold the dough circle in half, brush with ghee again, and fold into a triangle (creating layers).
6. Roll out the layered triangle gently into a flatbread.
7. Heat a cast-iron tawa. Place the paratha and cook for 1 minute until tiny bubbles appear.
8. Flip and apply 1/2 tsp Ghee on each side, pressing down with a spatula until golden-brown crispy spots appear. Serve hot with homemade curd and Thaaro Mango Pickle.

Tips

• The addition of Ajwain inside the layers aids in breaking down complex wheat gluten, preventing bloating.