In a bowl, mix whole wheat flour, salt,
and ajwain (if using).
Add 2 tbsp Kidzola Special Frying Oil and
mix well until crumbly.
Gradually add warm water and knead into a soft,
smooth dough.
Cover and let it rest for 20–30 minutes.
Divide dough into 4 equal balls.
Roll and Create Lacchas (Layers).
Apply a thin layer of Kidzola Oil on the surface.
Fold like a fan or pleat it lengthwise,
then roll into a spiral (like a cinnamon roll).
Gently flatten and roll into a round parantha
(not too thin to preserve layers).
Cook to Crispy Perfection
Heat a tawa or non-stick skillet.
Place the rolled parantha and cook on medium heat.
Flip when light golden spots appear.
Apply Kidzola Oil on both sides and cook until
golden brown and crisp with visible layers.