Puri

Stir together all-purpose flour, whole-wheat flour, salt, and, if using, ajwain seeds in a large bowl. Stir in melted ghee until combined. Gradually add 1 ½ cups water, mixing with your hands until just combined. (You may not need the last ¼ cup water; stop adding water when the dough resists absorbing it.) Knead dough in bowl until smooth, sprinkling with additional all-purpose flour as needed, about 5 minutes. (Dough should be slightly sticky to the touch, but not wet.) Pinch off sections of dough (about ¾ ounce each), and roll with your hands into 1-inch balls. (You should have about 34 balls total.) Cover with a clean kitchen towel to prevent drying out. 

Fill a medium-size deep skillet or a wok halfway with vegetable oil; heat over medium until a deep-fry thermometer registers between 375°F and 380°F, adjusting heat as needed to maintain temperature.   

Working with 1 dough ball at a time, gently roll into a thin, even 3- to 4-inch circle on a clean, dry work surface. Using a spider or a slotted spoon, place dough round in hot oil; immediately tap the puri a couple of times to briefly submerge in oil until fully puffed, 5 to 15 seconds. Flippuri; cook until golden brown, tapping occasionally, 15 to 30 seconds. Place puri in a large bowl lined with paper towels. Repeat process with remaining dough.