In a medium mixing bowl, combine the wheat flour, cumin seeds, 1 teaspoon of oil, and a pinch of salt. Begin adding water gradually—just a tablespoon or two at a time—until the mixture forms a smooth, pliable dough similar to chapati dough. Once kneaded, lightly grease the dough with another teaspoon of oil, cover it, and allow it to rest for about 10 minutes so it softens and becomes easier to roll.

After resting, divide the dough into six equal balls. Shape each piece gently between your palms and flatten it into a small patty. Place the ½ cup of dry flour in a plate and lightly coat the patty in the flour to prevent sticking while rolling.

Set the floured patty on your rolling board and roll it into a thick, small circle about 4–5 inches wide. Drizzle a few drops of oil over the surface, sprinkle a pinch of dry flour, and fold the dough into a half-moon shape. Add another thin layer of oil and flour, then fold once more to form a triangle.

Dust the triangle with flour and roll it into a triangular paratha, each side roughly 6 inches long. Keep it slightly thicker than a regular phulka roti, but not as heavy as tandoori roti or naan.

Heat a tava or griddle over medium flame. Once hot, place the paratha on the surface. When small bubbles begin forming, flip it over and lower the heat. Spread about ½ teaspoon of oil over the top and let it cook for 30–40 seconds.

Turn it again and apply another ½ teaspoon of oil to the other side. Press the paratha gently with a spatula as it cooks to help the layers puff and brown evenly. Continue flipping and pressing until both sides develop golden, evenly scattered spots—usually requiring 1 to 3 additional turns depending on the heat of your burner. Avoid adding more oil during these final rotations.

Remove from the pan and place the hot paratha on a plate. Spread a little butter on top while it's still warm so it melts into the layers. Repeat this process with the remaining dough.

Serve the parathas fresh with curd and pickle, or pair them with a comforting dish like paneer do pyaza.