Lachha paratha is a popular North Indian flat-bread which is known as Punjabi bread also. The name laccha paratha is the exact translation of the phrase ‘layered flat-bread’as the word ‘Laccha’ literally means layers in Hindi. Lachha paratha is roasted with ghee or sometimes shallow fried.
|State or Region||North India|
|Main Ingredients||Wheat flour, Ghee|
|Course||Dinner or Breakfast|
Wheat flour- 2 cups
Ghee or oil- as required
Salt as required
Water as required
Knead paratha dough
Take 2 cups whole wheat flour along with salt as per taste in a bowl.
Add 1 to 2 teaspoons of ghee or oil. Next add water and knead the whole wheat flour to a smooth dough. Cover the dough and let it rest for around 30 mins.
Rolling lachha paratha
Make medium sized balls from the dough.
Take a dough ball.dip it into flour. Roll it into a a thin circle of 6 to 7 inches diameter.
Brush ghee or oil liberally on the paratha disc and sprinkle some flour on the top.
Start to fold from the edges & pleat the paratha till the end.
Roll the pleated edges tightly. Join the edges.
Lightly dust with flour and now roll again into round parathas of about 5 to 6 inches in diameter.
Dip a dough ball into flour.
Roll it into a thin circle of 6 to 7 inches diameter.
Brush ghee and sprinkle some dry flour.
Make a cut from the center.
Now fold it completely along the radius.
Open the petals and press to make a roll again.Dip it into dry flour and roll into a thin circle of about 5 to 6 inches in diameter.
Roasting lachha paratha
Place a tava on oven. Add some ghee on the tava and place the paratha when it is hot
When one side of paratha is partly cooked, turn the paratha and cook for a minute. Use a spatula to press the sides while frying the parathas.
This way flip paratha for a couple of times, untill the parathas are brown and evenly well cooked. You can add some ghee second time on the tava while you flip the paratha again.