Mix flour, salt, and 5ml of oil in a bowl with 150ml warm water to form dough.
Knead the mixture for 10 minutes until a soft, smooth dough forms.
Divide the dough into six balls and roll each into 15cm circles.
Press roughly 1.25ml of ajwain seeds into each circle.
Spread 5ml of olive oil over each paratha, slit in half, and fold into triangles.
Roll the triangles out gently to a thickness of 5mm.
Heat a shallow frying pan over medium heat.
Cook each side for 20-30 seconds, pressing down with a spatula until brown spots appear and edges are crispy.
Repeat for all parathas and serve hot.