Imagine a bread so delicate yet robust, so flaky yet satisfying that it transforms an ordinary meal into an extraordinary culinary experience. The Lachha Paratha is not just a flatbread; it's an art form that has been perfected over generations in Indian kitchens. With its mesmerizing spiral layers and golden-crisp exterior, this whole wheat marvel promises to transport your taste buds to the vibrant streets of India, offering a delightful blend of texture and taste that will make your mouth water and your heart sing!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 6 servings
Ingredients
- 2 cups whole wheat flour
- 1/2 teaspoon salt
- 1/4 cup oil or ghee
- Water, as needed
Instructions
- In a large mixing bowl, combine 2 cups of whole wheat flour and 1/2 teaspoon of salt. Mix well to ensure the salt is evenly distributed throughout the flour.
- Make a well in the center of the flour mixture and add 1/4 cup of oil or ghee. Using your fingers, rub the oil or ghee into the flour until the mixture resembles coarse crumbs.
- Gradually add water, a little at a time, mixing with your hand or a spoon until the dough starts to come together. You may need about 1/2 to 3/4 cup of water, but adjust as necessary.
- Once the dough is combined, knead it on a lightly floured surface for about 5-7 minutes until it is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Cover the kneaded dough with a damp cloth or plastic wrap and let it rest for 20 minutes. This resting period helps to relax the gluten, making the dough easier to roll out.
- After resting, divide the dough into 6 equal portions. Roll each portion into a ball and flatten it slightly with your palm.
- Take one dough ball and dust it lightly with flour. Using a rolling pin, roll it out into a thin circle (about 6-7 inches in diameter) on a floured surface.
- Brush a thin layer of oil or ghee over the surface of the rolled-out dough. Sprinkle a little flour over it to prevent sticking.
- Starting from one edge, fold the dough in a pleated manner to create layers, similar to making a fan. Once pleated, coil the folded dough into a spiral shape.
- Flatten the spiral gently with your palm and then roll it out again into a circle about 7-8 inches in diameter. Be gentle to preserve the layers.
- Heat a tava (griddle) or a non-stick skillet over medium heat. Once hot, place the rolled paratha on the tava.
- Cook for about 1-2 minutes until small bubbles start to form on the surface. Flip the paratha and cook the other side for another 1-2 minutes.
- Brush the cooked side with a little oil or ghee and flip again. Press gently with a spatula to ensure even cooking and puffing.
- Cook for an additional 30 seconds to 1 minute until both sides are golden brown and crispy. Remove from the tava and keep warm in a covered container.
- Repeat the rolling and cooking process for the remaining dough balls. Serve the Lachha Parathas hot with your choice of curry, yogurt, or pickles.
Tips
- Temperature Matters: Ensure your tava or skillet is at medium heat for even cooking and beautiful golden-brown layers.
- Resting is Crucial: Don't skip the 20-minute dough resting period. This allows gluten to relax, making rolling easier and creating more tender parathas.
- Oil/Ghee Technique: Use a light hand when brushing oil between layers. Too much will prevent the beautiful layering effect.
- Rolling Technique: Be gentle when rolling out the spiral to preserve those delicate layers that make Lachha Paratha unique.
- Practice Makes Perfect: Don't get discouraged if your first few attempts aren't picture-perfect. The technique improves with practice.
- Keep Them Warm: Store cooked parathas in a covered container to maintain their softness and prevent them from drying out.
- Serving Suggestion: Pair with raita, pickle, or your favorite curry for an authentic Indian dining experience.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
