Laccha Paratha
- Serves: 3–4 people
- Makes: Approximately 6 laccha parathas
Ingredients
- Wheat flour – 3 cups
- Milk – ½ cup
- Pure ghee – 6 tbsp
- Water – as required (for kneading)
- Salt – to taste (optional)
Method
- Combine wheat flour, milk, salt (if using), and water to make a very soft dough.
- Cover and let the dough rest for 1 hour.
- Add ½ tsp oil and knead again for 2 minutes until smooth and elastic.
- Divide the dough into 6 equal portions and shape them into balls.
- Roll one dough ball into a medium-sized circle using dry flour (about 6 inches wide).
- Apply ghee evenly over the rolled dough.
- Pleat the dough like a fan to create layers, then roll it into a spiral shape.
- Seal the end and gently flatten it into a ball again.
- Roll lightly into a paratha slightly thicker than a chapati.
- Cook on a hot tawa over medium heat until golden brown on both sides.
- Apply ghee while cooking and roast until crisp and flaky.
- Serve hot.
Serving Suggestions
- Serve with dal makhani, paneer gravies, kofta, or any Indian curry.
- Tastes best with curd, butter, or pickle.
- Can be enjoyed as a breakfast, lunch, or dinner option.
- Sprinkle dry mint over the ghee for extra flavor, if desired.
Tips
- Knead a very soft dough for soft and flaky layers.
- Resting the dough is important for elasticity and layering.
- Apply ghee evenly to create proper flaky layers.
- Cook on medium heat for even roasting.
- Do not press too hard while rolling after folding, as it may flatten the layers.