Ajwain Layered Parata

Ajwain Layered Parata

This parata is an excellent option for breakfast. The flavour of ajwain and the crispy layers of this parata when eaten hot, makes a sumptuous breakfast.I served this with sweet lemon pickle and curd.
Ingredients:
2 cups wheat flour
1 table spoon ajwain (caraway seeds)
salt to taste
2 table spoon ghee
2 table spoon rice flour
Oil for frying parata

Preparation:
1. Mix wheat flour, salt and ajwain and knead a tight dough for the parata and rest for 15 minutes.
2. Mix ghee and rice flour to a smooth paste and set aside.
3. Make 10 balls of the dough and roll each into a round chapati.
4. Over each chapati smear the rice and ghee mixture and place all the  rice and ghee smeared chapati one above the other.
5. Now roll this tightly to form a cylinder.
6. Cut this cylinder into dice using knife..
7. Roll each dice lightly (do not press too much while rolling)
8. Cook on the hot tava, lightly press the parata with the spatula while cooking, this helps in separating the layers.
9. Cook on both sides adding oil
10. Serve with pickle and curd.