Easy Parantha - whole wheat flour

Method

• Knead the whole wheat flour and water together making a soft and pliable dough.
• Heat a tawa or a flat pan.
• Make small rounds(plum sized) of the prepared dough; dust it with flour and roll out into a small disc sized roti.
• Apply about 1 tsp of ghee, sprinkle 1/4 tsp salt, a pinch of red chili powder, a pinch of caraway seeds (per parantha).
• Using your fingers, spread out the seasoning mixing well.
• Fold the parantha in a semi circle.
• Now fold once again joining the the two opposite sides together to get a triangular shape.
• Dust with flour and roll out in a triangular shape (Don't worry it will not be so accurately shaped but will resemble a triangle lol).
• Very carefully lift the parantha and place it on the hot tawa or pan.
• Wait for 8 seconds; now flip to the other side.
• The flame should be medium to high.
• Wait for another 6 seconds and flip to the previous side (the cooked side).
• Apply about a tablespoon of oil and flip again.
• Roast the other side also by applying oil and flipping again.
• Transfer to a plate.
• Serve hot with any pickle of your choice.