Lachha Paratha is a popular Indian flat bread that with multiple layers, and crisp on the outside with soft interiors. Lachha means layers, it is also called Paratwala Paratha, in punjabi parat means layers. It's usually prepared with whole wheat flour or mixed of both wheat and maida. I have learnt from my friend Shinja who makes paratha often. I did post Methi Paratha & Radish Paratha but those are the stuffed ones. This one is very similar to parotta which is a very famous street food found all across Tamil Nadu & Kerala. Road side parottas are my all time favourite :-) This lachha paratha is very easy to make and trust me you will love it!
INGREDIENTS:
Wheat flour / Atta - 1 cup
Salt - as needed (optional - I do not put salt)
Warm milk - 1/4 cup
Oil - as needed
HOW TO MAKE:
Take wheat flour in a large bowl. Add 2tsp of oil and crumble well with your hands. Add 1/4 cup of milk and start mixing it. Add water little by little and knead well to make a soft and smooth dough. Cover with moist cloth or cling wrap and rest for 30 30 to 45 mins.
Make equal sized balls out of the dough. Take one ball and flatten it by hand and dust it with some wheat flour. Make a thin chappathi as much as possible.
Grease chappathi with some oil and sprinkle some wheat flour on the top of it. Lift one edge and start making pleats by fingers as shown in the picture below. Once it is done, hold both sides and give a light stretch to expand the roll little bigger. Start roll a pleated dough like a swiss roll and press the end part very gently.
Make the swiss rolls ready meanwhile, heat the tawa. Take a swiss roll one by one and dust it with some wheat flour and start rolling it by roll pin. Make a thin circle.
Place the paratha on the heat tawa and cook on each side. Once it starts appearing golden spots grease some oil and flip on both sides.
Crush the parathas to form layers. Serve hot with any curry of your choice.
TIPS:
Half a cup of maida can be added it.
Ghee can be used instead oil.
Crushed fennel seeds can be added while mixing the flour.
I did not add salt, and if you want add salt. Baking soda is optional, and I did not use.
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