Recipe for lazy man - Ajwain Paratha

Ingredientsfor Making Ajwain Paratha:

Whole wheat flour: 1½ cup (Shall make 6-8 paratha)Semolina (Sugee): ½ cup,Gram flour (Besan): 1 tablespoon,Turmeric powder: ¼ teaspoon,Red chilly powder: ¼ teaspoonCoriander (dhania) powder: ¼ teaspoonCarom (Ajwain) seeds: 1 teaspoonSalt to taste.Oil for making parathasWater to knead the dough
Method of Making Ajwain Paratha:
Take the semolina (sugee) on to the pan on low flame and slowly roast them dry until it turns golden brown. Now add all the ingredients with the semolina in the Bowl. Mix it well. Than take sufficient water and add into the mixture slowly little by little to make dough and strongly knead into nice smooth dough. You may use around ½ cup of water. The dough shall be smooth and soft. Cover and leave the dough with a tissue/cloth and set aside for about 5-10 minutes (if in hurry, than no need to set aside).To make paratha/flatbread, divide the dough into balls. Take the size large as of a large lemon. Take a ball, dust with flour and roll out to a flat thin disc. Heat a tava/pan (griddle). When well heated, place a paratha on the tava. Roast on medium flame both sides using the oil. Please refer to the link (cooking Parathaa on Tawa).Serve hot with any sabzi or curry along with curd/raita.
NOTE:
If you are in sheer hurry, skip roasting the Semolina (sugee), add it directly to the mixture to make dough.To make the ajwain(Carom seeds)- paratha, soft, add two tablespoon of curd while making dough. To keep the parathas crisp, skip the curd.You might also like to add the (chickpeas flour) gram flour 1tablespoon with the flour while kneading to add earthy flavor. Perhaps it?s optional! However I like to add it :)Play with different aromatic spices. After all it's Indian Kitchen.Active your senses and add the ingredients according to your flavor.