Lachha Paratha Recipe (Layered Flatbread)

Ingredients

• 2 cups whole wheat flour (atta)
• 1 to 2 teaspoon ghee (clarified butter) or oil
• salt as required
• water as required for kneading
• ghee or oil as required for applying on the dough as well as roasting

Steps

Kneading paratha dough

1. Put 2 cups whole wheat flour in a bowl or vessel with salt to taste.
2. Mix in 1 to 2 teaspoons ghee or oil, then add water as required in portions.
3. Work the wheat flour and water into a smooth dough. Cover the bowl with a lid and let rest for 20 to 30 minutes.
4. Make medium-sized balls from the rested dough. Keep the bowl or pan covered with a napkin or lid.

Rolling lachha paratha

1. On a dusted rolling board, roll a dough ball into a thin disc measuring 8 to 8.5 inches across.
2. Spread ghee or oil generously over the disc and sprinkle flour on top.
3. Begin at the edges and fold and pleat all the way to the end.
4. Roll the pleated edges up tightly and join the edges.
5. Dust lightly with flour and roll into a round paratha about 7 inches across.

Roasting lachha paratha on griddle

1. Heat a tava, griddle or frying pan until hot. Put the paratha on it and keep the heat medium-high or high.
2. Flip once one side is partly cooked. Spread ghee on that side and cook for a minute.
3. Flip again and spread ghee over the other side.
4. Turn a couple more times, until evenly browned and well cooked. Press the sides with a spatula as the parathas fry, since the edges sometimes remain undercooked. I therefore always press the paratha's edges with a spatula.
5. Another option is to put some ghee on the tava first, then pan fry the paratha.
6. Offer the lachha paratha hot with an Indian dal or vegetable curry of your choice.
7. These parathas go well with dal makhani, chana masala, rajma masala, palak paneer, veg kurma, veg kadai, matar paneer and aloo matar.
8. Eat the parathas hot for best taste. They also go with a cup of hot tea, mango pickle or lemon pickle.