Lachha paratha is a layered flat bread from the Indian sub continent. This version is made with whole wheat flour and is as tempting to eat as the flour version. The layers are crunchy on the outside an mouth watering tender on the inside.
Keyword flat bread, Layered Flat bread
Prep Time 15minutes
Cook Time 20minutes
Total Time 2hours
2CWhole Wheat Flour / Atta
1- 2 TbspOil/Ghee
1 1/2CLukewarm WaterAs Needed
Wheat FlourTo dust
OIl/Ghee To Roast
Mix flour and salt with the oil . Add enough water to bring all the dough together into a ball. Knead for 10 minutes till the dough relaxes a bit and feels soft. If too stiff add add a few more drops of water , conversely if the dough is too soft knead in a few tablespoons more flour . Set aside covered for at least 30 minutes , up to a couple of hours.
Divide the dough into portions the size of a large lemon. Roll into a ball and flatten a bit to form a thick disc . Coat the disc with flour and flatten into a circle as thin as possible with a rolling pin. Dust with more flour if the dough begins to stick. Spread 1/2 tsp oil or ghee over it . Use a pastry brush (any clean 1" painter's brush will do ) to spread the oil thinly. Start pleating the circle from one end gathering it into pleats of 1 cm width. Roll the resulting rope into a loose coil with the oiled sides of the pleats facing up . Flatten this disc into a 6" circle either using the palms or with a rolling pin (refer to pics).
Heat a heavy bottomed pan (tawa , girdle). Oil the top lightly and place the paratha on it. Cook for 30 seconds to 1 minute. When air bubbles begin to form on top, spread a little oil on and flip the paratha. Cook on the other side till done.
After making a few parathas hold them between your hands and gently shake to loosen the pleats .
Serve warm with your choice of curry .
For detailed instructions go to https://oventales.com/whole-wheat-lacha-parathas/ .