Whole wheat flatbreads ( Paranthas)

1 cup whole wheat flour

1/4 tsp salt

1/4 tsp ajwain seeds ( Carom)

2 tsp oil

2 tbsp cold butter that's been cut up into tiny cubes

Water to knead into a soft pliable dough

Make a nice crumble by mixing the flour, salt, carom, oil and butter in a wide platter.

Begin a dough by adding water, tablespoon by tablespoon to each side of the crumble.

Mix with fingers and keep adding the water.

A mess will form on your hand as u try to make the flour mixture adhere together.

Keep at it until u have a dough that's crumbly yet damp enough to continue kneading.

Dump the dough on a flat, clean counter.

Continue rolling the dough, piercing it with your fist.

Fold it over and punch again with your knuckle.

Do this twice and then shape a nice smooth dough ball.

Cover with cellophane and chill for 20 minutes.

Uncover and divide the dough into nine or ten small parts.

Take one dough piece. 

return the rest to the fridge to keep chilling.

Turn on a cast iron pan on medium heat and keep ready.

Work on one parantha.

Roll that piece into a nice long log as long as it can measure your one hand spaced three times.

Then roll them up into a tight little coil.

Return each to the plate where all the dough is chilling. 

Cold dough will make it easier to roll out into a flat disc.

When ready to cook the breads.

Bring them out of the fridge, and begin making them into thin discs

This you can do on a floured counter with a French rolling pin.

Smearing flour on your pin can ease the rolling process.

Get them as thin as you can and spread them on a long tray.

You might have to keep flipping the discs till u achieve the desired thinness for the bread.

Begin the cooking by putting the bread on the hot griddle.

Let it precook for 30 secs on each side.

Then spread a few dots of butter and cook on each side till you see golden brown spots on the bread.

It will puff up a bit and that basically means it's cooked well on the inside.

Take out of the pan and keep it warm in a bread basket covered with a dry towel.

Serve nice and warm with your favourite curry or use as a base for a wrap.

The dough can be frozen after making the spirals. Defrost on a counter and follow the instructions from the rolling part.