Add salt to maida. Add the mixture of khamir. Make dough with the help of khamir. Add water if required. The dough should be neither too hard nor too soft. Leave it for 15-20 minutes. 

For making parantha, make balls of equal size. Roll out four thin layers of paranthas of equal size. 

Keep first layer upon chakla. Spread ghee and ajwain. Now keep the second layer upon this. Repeat the same method. Keep the third layer and again repeat the above method. Now keep the fourth layer and press it from all the sides. 

Make the parantha little bigger by pressing with hands. 

Heat a tava and fry the paranthas to desired crispness with the help of enough ghee and by pressing it on tava. 

Serve hot.