Heat 1 teaspoon of oil in a heavy-bottomed pan over medium-high heat. Add the ajwain seeds, ginger, and green chile; cook for about 1 minute, stirring frequently.

Add the chopped spinach and ¼ teaspoon of salt to the pan. Cook for 3 minutes, until the moisture from the spinach has evaporated and the mixture is dry.

Stir in the amchoor powder and cumin, then remove from heat to cool slightly.

In a shallow dish, mix 2 cups of flour with the remaining ¼ teaspoon salt. Add the cooked spinach mixture and mix together.

Gradually add water to form a soft dough, similar to pizza dough. Knead until smooth.

Cover with a damp towel and let rest for 30 minutes to 1 hour at room temperature.

Once the dough has rested, knead it again briefly. Divide the dough into 8 equal parts and shape them into balls.

Lightly dust your work surface with the remaining 1 tablespoon of flour. Using a rolling pin, flatten each ball into a circle about 6 inches in diameter.

Preheat a cast iron griddle or flat skillet over medium-high heat. Cook each paratha for about 1 minute on one side until it begins to bubble.

Flip the paratha, brushing with ¼ teaspoon of remaining oil. Continue cooking for another 3–4 minutes per side, pressing down gently with a spatula for even cooking until golden brown.

Remove the paratha from the skillet and keep warm while repeating the process with the remaining dough.