Lachha Paratha - The World's Food
By The World's Food
Yield: 6
Time: 45 minutes
Flaky buttery layered flatbread
Ingredients
1 1/3
cups all-purpose flour
2/3
cup whole wheat flour (atta)
1
teaspoon salt
1
cup water, adjusted as needed
6
teaspoons oil, divided
8
tablespoons ghee (clarified butter), divided
Preparation
Step 1
Add all-purpose flour, whole wheat flour and salt to a stand mixer, then mix together
Add all-purpose flour, whole wheat flour and salt to a stand mixer, then mix together
Step 2
Slowly add water as necessary until dough becomes firm and pliable
Step 3
Add 1 teaspoon oil and knead 1-2 more minutes
Step 4
Shape dough into a ball and cover with a damp cloth, then rest dough 30 minutes
Step 5
Divide dough into 6-7 pieces and shape each into a ball
Step 6
Flour a flat surface and, one at a time, roll out each ball of dough very thinly using a rolling pin, dusting with flour to prevent the dough from sticking to the surface or the rolling pin
Step 7
Drizzle oil on the top of the dough and spread evenly with a brush, then dust with flour
Step 8
Make several pleats in the dough so it looks like an accordion, then roll the pleated dough into a spiral, like a cinnamon roll
Step 9
Preheat a thick-bottomed pan or skillet over medium heat
Step 10
Using the rolling pin, roll the spiral dough into a thin disc just prior to cookingÂ
Step 11
Cook the paratha about 1 minute on the first side until small bubbles begin to form in the dough, flip and brush on clarified butter
Step 12
Cook another minute or so, flip again, and brush on clarified butter a second time
Step 13
Continue cooking and flipping until the paratha has browned nicely, but don’t overcook
Step 14
Serve paratha with curry, dal tadka, korma or just eat by itself
Note: This is a modified version of the original recipe found here.
See It Made!
