Whisk the eggs. Add the remaining omelette ingredients, whisk and set aside.Mix 1/2 cup water, 1 cup flour, 1/4 teaspoons salt. Add 1/2 teaspoon oil and knead about 5 minutes into a smooth dough. Divide the dough into four portions and shape them into round balls.

Roll a dough ball into a 4 to 5 inch round or square disc. Apply 1/3 teaspoon oil. Sprinkle some flour and 1/3 teaspoon flaxseed meal.From one side fold one third of the disc.Then from the other side fold over the previously folded layer.

Fold one third of this rectangular layered dough from one side.Next, fold over from the other side to make a square shaped layered dough portion.Roll it out into a 6 inch square layered bread, using a little flour for dusting as needed.

Heat a skillet at medium setting. The skillet is ready for cooking when you can feel the heat while holding your palm 3 inches above the skillet.

Place the layered flat bread and allow it to cook for about 1 to 2 minutes. Flip it over and cook another 1 to 2 minutes until light golden brown.

(This stage is very important. You have to make sure to cook the paratha just enough, so that you will be able to separate the layers easily in the next step. But at the same time you should not overcook

Both the sides, otherwise at the end the paratha will be over cooked or over browned).

Transfer the paratha to a wooden board and with the help of a knife carefully open up the middle layer on two sides.

Place the flat bread back on the skillet. Quickly lift the top layer and spread 1/4th of the omelette mixture and cover the layer.Allow it to cook for 1 to 2 minutes. The omelette mixture should start to set.

Flip it over. Use about 1/4 teaspoon of oil for each side while cooking the egg paratha to doneness and golden brown.Repeat the above steps for the remaining three flat layered breads. May serve this egg paratha with chutney, yogurt dip, pickles or ketchup.