Lachha Paratha is a flaky multi-layered Indian flatbread typically served with thick curries/gravies/sabzis. Its a great way to turn a simple meal into a special one with the addition of this paratha. It may look difficult to make this but its really simple. Its almost a staple in my home as my hubby loves to have this paratha for breakfast with his favorite Dal or any leftover sabzi from previous nights dinner.
As far as possible, I avoid use of all purpose flour(apf) for day to day cooking. So I prefer to make this paratha using whole wheat flour but you can also use apf. The trick to keep these layers is to have a well knead soft dough and secondly when you roll this paratha into a circle you roll it with light hands to preserve the flakes. It may require some practice to get the layers but its definitely not difficult and completely worth the try.
Now to the recipe...
Ingredients: (makes 7-8 parathas)
For Whole wheat dough:
2 and ½ cups of whole wheat flour
1 and ½ cups of luke warm water
½ teaspoon salt
2 tablespoon oil
Whole wheat dough (as per above)
Some whole wheat flour for dusting
4-5 tablespoon oil/butter for layers and roasting
To form a dough :
In a large bowl add the whole wheat flour, salt and 1 tablespoon of oil and give it a quick mix. Then add water and knead it into a rough dough(it can be slightly sticky at first). Spread 1 tablespoon of oil and knead again for a minute to get a smooth dough. Cover and keep for 30 mins.
Then flatten the dough, give a quick knead and shape it into a smooth round ball again. Now divide this dough into 7-8 equal balls. Cover these and keep aside for 10 mins.
To make Paratha:
Work with one dough ball at a time (keeping the rest covered). Dip the ball in some flour and roll it into an even circle around 7 to 8inch in diameter. Now evenly apply a thin layer of oil all over the rolled dough and sprinkle some flour. Now start folding from one end and work towards the other end to make pleats (As shown above). Once done stretch a bit to elongate in length (without breaking).
Keep one end stationary roll the other end around it to form a circle (As show in pics above). Seal the lose end by tucking below. Now dip it in flour and with light hands roll in into circle (approximately 5 to 6 inch in diameter). The paratha should not be very thin.
Now heat a flat griddle (tava) and once hot add the paratha. When you start seeing small bubbles flip the paratha and roast the other side. Now apply oil/butter to the first side and flip again and roast till its nice and golden brown. Repeat the same with the 2nd side too. Remove and apply some butter before serving. Repeat this entire process for making remaining parathas.
- The water proportion mentioned above is what works for me but many times the ratio may vary depending on type/brand of flour used. So add little water at a time and use as much needed to knead a soft dough.
- Preferably use the dough on the same day but if any remains you can refrigerate it in airtight container and use it the next day too. Just allow it to come to room temperature (or become soft) before you start making parathas.
- Usually when you roast the paratha you should start seeing the layer separating. But if not then once the paratha is done simply hold in your palms (once cool enough to handle) and slightly crunch it to losen the layers.
That's it our flaky crispy Whole Wheat Lachha Paratha is ready. Serve it hot with any Indian Gravy/Curry/Sabzi of choice.