In a large mixing bowl, combine 1 cup barley flour, 1 cup whole wheat flour, 1/2 teaspoon salt, and 1/2 teaspoon ajwain (carom seeds). Mix well.
Gradually add water (approximately 1/2 cup) to the flour mixture and knead it into a soft, smooth dough. Cover the dough with a damp cloth and let it rest for 15-20 minutes.
Divide the dough into 8 equal portions and roll each portion into a smooth ball.
Dust a rolling surface with some dry whole wheat flour. Take one dough ball and roll it out into a circle of about 15 cm diameter.
Heat a tawa (griddle) on medium flame. Place the rolled paratha on the hot tawa and cook for 1-2 minutes until small bubbles appear on the surface.
Flip the paratha and cook the other side for another 1-2 minutes, or until golden brown spots appear.
Apply a little ghee (clarified butter) on both sides of the paratha and cook for a few more seconds, pressing gently with a spatula.
Remove the paratha from the tawa and place it on a serving plate. Repeat the process for the remaining dough balls.