Laccha Paratha

🥘 Ingredients

• whole wheat flour 2 cups
• ghee 2 tbsp
• salt to taste
• lukewarm water
• whole wheat flour for rolling
• ghee 7 tsp
• whole wheat flour for sprinkling
• ghee 7 tsp
• curds

1. 1

   Combine the whole wheat flour (gehun ka atta), ghee and salt in a deep bowl , mix well and knead into a soft dough using enough lukewarm water .
2. 2

   Divide the dough into 7 equal portions.
3. 3

   Roll a portion of the dough into a 200 mm. (8") diameter circle using a little whole wheat flour (gehun ka atta) for rolling.
4. 4

   Spread 1 tsp of ghee evenly over it.
5. 5

   Sprinkle a little whole wheat flour (gehun ka atta) evenly over it and spread it lightly.
6. 6

   Fold from one end to the other to make pleats like a fan, while gently pressing them in between.
7. 7

   Roll it over again from one end to the other end to form a swiss roll and seal the open end tightly at the bottom in the centre.
8. 8

   Turnover the swiss roll so that the sealed side faces upwards and again gently roll into a 150 mm. (6") diameter circle using a little whole wheat flour for rolling.
9. 9

   Heat a non-stick tava (griddle) and cook the paratha, using 1 tsp of ghee , till golden brown spots appear on both sides.
10. 10

    Remove on a plate and press it gently from the sides towards the centre to make the layers more visible in the paratha.
11. 11

    Repeat steps 3 to 10 to make 6 more lachha parathas.
12. 12

    Serve the hot lachha paratha immediately with some chilled curds .