Fennel and Cardamom Punjabi Lachha Paratha

Method

1. Crush fennel seeds and mix with the dough, and add cardamom to the ghee before spreading.
2. Mix flour, salt, and oil. Gradually add water to make a smooth dough. Rest for 15 minutes.
3. Divide dough into small balls. Roll each into a circle, spread with ghee, and fold into layers.
4. Roll out into a thin circle, then cook on a hot tawa until golden and crisp.
5. Repeat for all parathas and serve warm.