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Step 1: In a mixing bowl, combine whole wheat flour, salt, and water to knead into a medium-soft dough. Cover and let it rest for 5 minutes.
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Step 2: Divide the dough into small, equal-sized portions (pedas). Roll them lightly in dry flour and allow them to rest for another 2 minutes.
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Step 3: Roll each portion into a thin disc. Spread a small amount of ghee evenly over the surface.
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Step 4: Sprinkle salt, carom seeds, coriander powder, and chili flakes over the ghee-coated disc. Fold or shape the paratha as desired to create layers.
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Step 5: Roll the shaped dough into a final paratha disc, applying light pressure to ensure the spices are embedded.
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Step 6: Heat a tawa over medium-high heat. Place the paratha on the pan and cook, brushing with ghee on both sides, until it puffs up and turns golden brown and crispy.
Chef Kunal's Pro Secret Tip
To achieve the perfect flaky texture, ensure your dough is soft and well-rested. When layering the ghee and spices, don't over-stuff; a thin, even coating ensures the paratha puffs up beautifully without tearing during the final roll.
