A layered flatbread that originated from the region of Punjab. The meaning of lachha is loop or coil whereas paratha is an amalgamation of two words parat and atta meaning layers of cooked dough.
This paratha is prepared with whole wheat flour where ghee is used between each layer. There are different techniques in achieving the layers, but the one that I am going to share is by far the best. Simple, easy with perfect end result. Roasted in a tawa with ghee over a medium flame for thorough cooking, the paratha is tempting, inviting and flaky. Another variation is cooking the paratha in a tandoor.
This paratha is prepared with whole wheat flour where ghee is used between each layer. There are different techniques in achieving the layers, but the one that I am going to share is by far the best. Simple, easy with perfect end result. Roasted in a tawa with ghee over a medium flame for thorough cooking, the paratha is tempting, inviting and flaky. Another variation is cooking the paratha in a tandoor.
Lachha Paratha
(Serves 6)
Ingredients:
2 tablespoons ghee (melted)
extra flour for dusting
Dough
Ingredients:
2 cups whole wheat or durum atta flour
3/4 cup water
1 tablespoon ghee
1 teaspoon salt
Method:
Thoroughly rub 1 tablespoon ghee with the flour. Then add salt and water, knead into a stiff dough. Cover and rest for 30 minutes.
Divide dough into 6 balls.
Dust some flour on a surface and with a rolling pin, roll each ball into a 6-inch or 7-inch circle. All 6 circles should be of the same size.
Using a silicone brush, spread ghee on top of each circle and then sprinkle some flour. Place a second circle on top of the first. Now spread ghee and flour on the second one.
Continue the above with the rest of the circles utilizing all six on top of one another.
Gently roll the last circle to adhere all 6 layers and increase the size on all sides. Now you will have one big paratha.
Using a pizza cutter or knife, cut the circle into 1" strips.
Roll the strips to form a coil. Join the two end strips to form one big coil. Simultaneously, the centre ones can be combined together. I have prepared three coils out of 7 strips. See picture above.
Cover and rest the coils for 15 minutes.
Heat a tawa on medium flame.
Dust some flour and press each coil. Roll into a thick 6-inch or 7-inch paratha.
Roast the paratha with ghee and use a roti press or spatula to press down the centre and edges for thorough cooking of each layers.
When fully cooked and golden brown, push the paratha from the edges inwards with both hands to reveal layers. Serve hot.
Note:
(Serves 6)
Ingredients:
2 tablespoons ghee (melted)
extra flour for dusting
Dough
Ingredients:
2 cups whole wheat or durum atta flour
3/4 cup water
1 tablespoon ghee
1 teaspoon salt
Method:
Thoroughly rub 1 tablespoon ghee with the flour. Then add salt and water, knead into a stiff dough. Cover and rest for 30 minutes.
Divide dough into 6 balls.
Dust some flour on a surface and with a rolling pin, roll each ball into a 6-inch or 7-inch circle. All 6 circles should be of the same size.
Using a silicone brush, spread ghee on top of each circle and then sprinkle some flour. Place a second circle on top of the first. Now spread ghee and flour on the second one.
Continue the above with the rest of the circles utilizing all six on top of one another.
Gently roll the last circle to adhere all 6 layers and increase the size on all sides. Now you will have one big paratha.
Using a pizza cutter or knife, cut the circle into 1" strips.
Roll the strips to form a coil. Join the two end strips to form one big coil. Simultaneously, the centre ones can be combined together. I have prepared three coils out of 7 strips. See picture above.
Cover and rest the coils for 15 minutes.
Heat a tawa on medium flame.
Dust some flour and press each coil. Roll into a thick 6-inch or 7-inch paratha.
Roast the paratha with ghee and use a roti press or spatula to press down the centre and edges for thorough cooking of each layers.
When fully cooked and golden brown, push the paratha from the edges inwards with both hands to reveal layers. Serve hot.
Note:
- Minimal amount of ghee has been used, which can be adjusted as desired.
