5 Layered Lachha Paratha with Delight
Lachha Paratha, or Layered Paratha, is soft on the inside and crispy on the outside. It goes well with dals, curries, or even a little butter
Equipment
- 1 non-stick tawa
- 1 Rolling Pin
- 1 Mixing bowl
- 1 Pastry brush
- 1 Spatula
Ingredients
For Dough
- 2 cup whole wheat flour (atta)
- 3/4 cup water
- 1 tbsp oil
- 1/2 tsp salt
For Layering:
- 2 tbsp melt ghee or oil
- 2 tbsp dry flour (for dusting)
Instructions
Prepare the Dough
- In a large bowl, mix whole wheat flour and salt. Add water gradually and knead into a soft, smooth dough. Add 1 tbsp oil and knead again. Cover the dough with a damp cloth and let it rest for 20 minutes.
Roll & Layer
- Divide the dough into 4 equal balls. Roll one ball into a thin oval or rectangle. Apply a thin layer of melted ghee and sprinkle some dry flour on top. Start pleating the dough like a fan from one end to the other. Roll it like a Swiss roll and tuck the end underneath. Let it rest for 5 minutes before rolling it again into a flat circle (don’t press too hard, or the layers may flatten).
Cook the Paratha
- Heat a tawa on medium flame. Place the rolled paratha on the tawa and cook for 1 minute until bubbles appear. Flip and apply ghee on one side. Cook until golden brown spots apappear. peat on the other side. Press gently with a spatula to crisp the layers.
Notes
After resting, the dough gets more elastic.
For more flakiness, use cooled ghee in between layers.
You can use milk instead of water to make a richer dough.
The ideal way to enjoy Lachha Paratha is hot, with butter or pickle on the side.