Lachha Paratha

INGREDIENTS

Layered Paratha - almost pastry-like with lots of flaky, tender layers
Dough3 cups cake flour1 teaspoon salt¼ cup oil1 cup boiling water½ cup yoghurt or maas
For layeringLightly melted ghee (Clarified butter), about ¼ - ½ cupFlour

METHOD

Make dough by mixing ingredients together in the order listed. Knead well. Dough will be soft, dust lightly with flour as needed when rolling. Divide into 8 equal balls, about 95g each.Roll each ball out into an 8 inch circle.Smear on ghee (Clarified butter) and sprinkle with flour.Now roll up as you would a swissroll. Coil the dough around itself into a tight ball. Repeat with all the balls.
Refrigerate for a few hours.
When ready to serve, heat up tawa on medium heat and begin rolling out parathas. Roll evenly and lightly into 8 inch circles.Toast on medium heat to allow the inside to cook through.You may brush with ghee (Clarified butter) now as well.Keep well covered in wax wrap in a Tupperware until serving.
Serve hot and fresh with curries or just on its own with jam/honey 🔥

POSTED ON

21 Aug 2024

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