Laccha Paratha
Laccha Paratha is a flaky layered North Indian flatbread folded with ghee, coiled, rolled, and roasted until crisp at the edges.
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45 mintotal
Prep 25 min · Cook 20 min
- Serves
- 2
- Difficulty
- Hard
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Active time includes folding, coiling, rolling, and pan-frying the layered parathas.
Method
Whisk together whole wheat flour, all-purpose flour, salt, and sugar in a large bowl. Add the warm milk and ghee, then use warm water as needed to make a soft, elastic dough.
Cover with a damp cloth and rest the dough for 20 minutes.
20 min
Portion into dough balls slightly larger than standard rotis. Roll one into a large, thin circle.
Smear melted ghee across the surface, then dust a fine, even layer of dry flour over the ghee.
Starting from one edge, fold the dough in a zig-zag accordion pattern.
Gently stretch the gathered pleats to lengthen them, then tightly coil the rope inwards like a pinwheel. Secure the tail end firmly underneath the base.
Lightly flour the surface and roll the coil gently into a 6-inch circle. Too much pressure will press the layers together.
Transfer to a preheated tawa. Brush both sides with ghee and pan-fry until the paratha is golden and crisp.
Remove from heat and clap the hot paratha gently between your palms from the edges inward to open the layers.
How to tell it's done
The outside should be crisp and golden, with visible rings of soft, buttery dough inside.
Getting it right
Tip
Dusting dry flour over the ghee helps keep the layers separate during rolling. Roll lightly so the coil stays flaky.
What to serve it with
Serve with Dal Makhani, Kadai Paneer, or any thick North Indian gravy that can be scooped with the flaky layers.
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