• In a wide bowl, take the flour (reserve some for dusting), and add the bran, flax seeds, salt, brown sugar, and milk. Mix until the mixture becomes crumbly.
• Gradually add water and knead into a smooth, medium-stiff dough. Cover and let it rest for 30 minutes.
• Divide the dough into 10 to 12 equal portions and roll each into a ball.
• Take one dough ball and roll it out into a thin disc on a floured surface (preferably wooden) using a rolling pin.
• Spread some ghee on the rolled-out disc and dust with dry flour. This helps create flaky, visible layers in the paratha.

Layering Methods:

Method 1

• Fold the dusted disk like a paper fan (in pleats). Stack all the pleats, then stretch the strip gently by swinging both ends. Roll it into a spiral (like a Swiss roll), tuck the end underneath, cover, and set aside.

Method 2

• Use a knife or pizza cutter to cut the disc into thin strips. Gather the strips gently, brush with ghee, dust with flour, and roll into a pinwheel. Tuck the end underneath, cover, and set aside.

Method 3

• Make a slit from the center of the disc to the edge and roll it into a layered cone. Gently open the top layers and press lightly into a flat circle. Cover and set aside.

Method 4

• Roll the disk into a tube, stretch gently from both ends, then spiral it inward. Tuck the end at the bottom and cover.

Cooking:

• When ready to cook, flatten the layered roll slightly with your hands, dust with flour, and gently roll it out into a paratha.
• Heat a tawa over medium heat. Place the paratha on it, drizzle with a little ghee, and cook on both sides until golden brown and crispy.
• Once cooked, transfer the paratha to a plate and gently press from both sides with your palms to open the layers for a better presentation (optional).
• Repeat the process for all dough balls.
• Serve hot with omelette, achaar, plain curd, curries, sabzi, kabab karahi, lobia, lassi, or chai. Enjoy! And remember “COOKING IS EASY!”