Laccha paratha...These flaky, multi layered flat bread is one of my favorite Indian bread to go along with the rich and creamy curries that are served in the restaurants or are made for special occasions at home. Although these parathas are easily available these days at the local superstores, making them at home just makes sure we are using good quality ingredients and no preservatives. I tried making them at home a few days back and the result was very encouraging. Although these uses a lot of oil and refined flour, but then you don't have these everyday. So here is how to make laccha Paratha at home.
All you need is
- All purpose flour \ Maida - 3 cups
- Sugar - 1 tbsp
- Salt - 1 tsp
- Oil - 1 tbsp and more for applying and frying
Laccha Paratha Recipe
- Mix flour, sugar, salt and 1 tbsp oil in a bowl.
- Make a soft dough using water.
- Knead the dough for 5-6 minutes until it becomes soft.
- Cover and keep the dough for 20 minutes.
- Knead gain for 3-4 minutes.
- Cover and keep for another 20 minutes.
- Divide the dough into 8-10 pieces.
- Make small balls from each piece.
- Dust the dough and roll it as thin as possible.
- Don't worry about tearing it while rolling.
- Apply oil generously over the rolled dough.
- Sprinkle little dry flour on top.
- Fold the rolled dough like we roll a fan or like a pleat.
- Make a pinwheel with the pleated dough.
- Dust and roll the paratha to make a 7-8 inch disc.
- Heat a griddle.
- Keep the paratha on the hot griddle.
- Cook till brown spots appear.
- Turn the paratha on the other side.
- Apply oil on both the sides and cook till brown spots darken.
- Apply little pressure while cooking using back of a ladle.
- Remove the paratha from the griddle.
- Press from both the sides to open the layers
- Serve hot with any curry based dish.
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