LACHA PARATHA

A layered flat bread made with wheat flour. Made as per normal paratha dough, this bread requires an additional step to obtain its layering effect.

After it has been rolled out flat and thin, a small amount of oil to be applied on the surface before pleating it as you did for a fan.

This is my first attempt making them, its seems so easy and it involves a right technique and practice to get it right.

This recipe was great, my family enjoyed it very much, this will be a regular menu in our home!

LACHA PARATHA
Yield  :   5 paratha

2  cup  wheat flour
3/4 cup  warm water remove 2 tablespoon
3/4 tsp salt
2 tablespoon melted butter/ghee
oil for frying and brushing while rolling

METHOD

Place flour and salt in the mixing bowl.

Add in water and melted butter/ghee. Mix until a soft dough is formed.

Knead well and keep covered for 30-60 minutes.

Divide dough into 5 equal balls. Roll each ball thinly into flat round disc .

Using a brush or your hand apply a teaspoon of oil  over the top.  Sprinkle with little flour, spread evenly.

Fold the dough like a fan, stretch the dough into long rope then coil them up.

Dust the board with flour, flatten each dough with rolling pan, be careful not to press hard to avoid losing the layering effect.

Heat the pan, fry each paratha until brown spots appear, flip and cook the the other side. Drizzle some oil while frying. Complete the rest of the dough.

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