Lachha Parantha
Lachha Parantha is traditionally served hot,directly from the skillet. It pairs beautifully with rich, creamy dishes likePaneer Butter Masala, Dal Makhani, or any type of curry.
Ingredients
- 2 Cups Whole Wheat Flour Plus extra for dusting
- 1/2 tsp Salt
- 2 tbsp Ghee, plus extra for making parantha Clarified Butter
- Water, as needed, to form dough
- Additional Ghee or Butter for brushing
Instructions
- Prepare the Dough: In a large mixing bowl, combine the whole wheat flour and salt. Gradually add water and mix until a soft dough forms. Knead the dough for 5-7 minutes until it's smooth and elastic. Cover the dough and let it rest for at least 30 minutes.
- Divide the Dough: After resting, divide the dough into equal-sized balls, about the size of a golf ball.
- Roll Out the Dough: On a lightly floured surface, roll out one dough ball into a circle approximately 8 inches in diameter. Brush the surface generously with ghee.
- Create Layers: Sprinkle a little flour over the ghee-brushed dough. Then, using a knife, make a straight cut from the center to the edge of therolled-out dough. Roll the dough from one end to the other end, like a cone. Flatten the cone with your hands, then roll it out again into a circular shape, about 6 inches in diameter. This process creates the layers in the parantha.
- Cook the Parantha: Heat a tawa or flat skillet over medium heat. Place the rolled-out parantha on the skillet. Cook until small bubbles appear, then flip it. Brush the top with ghee, and flip again. Brush the other side with ghee and cook until both sides are golden brown and crispy, pressing lightly with a spatula to ensure even cooking.
- Repeat: Repeat the process with the remaining dough balls.
Notes
- Dough Consistency: The key to soft paranthas lies in the dough. It should be soft and pliable but not sticky.
- Layering Technique: Be generous with ghee while layering, as it helps create distinct, flaky layers.
- Cooking Temperature: Ensure the skillet is at a medium heat to cook the parantha thoroughly without burning it.