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Laccha Paratha
Laccha Paratha is a delicious, multi-layered Indian flatbread with a flaky texture, perfect to be served with curries or simply enjoyed with a side of yogurt or pickle. Ingredients: Atta, Salt, Cooking oil
40min
Cook Time
6
Servings
Recipe
210 kCal
Recipe
1
In a large mixing bowl, combine 250 grams of whole wheat flour, 1/2 teaspoon of salt, and 1 tablespoon of oil. Gradually add water and knead the dough until it becomes soft and pliable. Cover the dough with a damp cloth and let it rest for 20 minutes.
2
Divide the dough into 6 equal portions and roll each portion into a smooth ball.
3
Take one dough ball and roll it out into a thin, round disc of about 20 cm in diameter using a rolling pin.
4
Apply a thin layer of ghee or oil on the rolled-out dough. Sprinkle some dry flour on top and then make small pleats by folding the dough like an accordion.
5
Roll the pleated dough into a spiral shape, tucking the end underneath. Gently press the spiral dough ball and roll it out again into a 15 cm diameter disc, taking care not to press too hard to maintain the layers.
6
Heat a tawa or griddle over medium heat. Place the rolled-out paratha on the hot tawa and cook for 1-2 minutes until small bubbles appear on the surface.
7
Flip the paratha and apply a thin layer of ghee or oil on the cooked side. Cook for another 1-2 minutes until golden brown spots appear on the other side. Apply ghee or oil on this side as well and flip again, cooking for another 30 seconds.
8
Remove the paratha from the tawa and gently crush it between your hands to separate the layers. Repeat the process for the remaining dough balls.
Nutrition
210
kCal
4 g
Protein
8 g
Fat
30 g
Carbs
250 g of Atta
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½ tsp of Salt
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