Get ready to transform your kitchen into a traditional Indian bakery with the most irresistible layered bread you'll ever taste! Laccha Paratha isn't just a side dish; it's a culinary art form that promises to elevate your dining experience with its crispy, buttery layers and melt-in-your-mouth texture. Whether you're a seasoned cook or a curious food adventurer, this recipe will transport you straight to the vibrant streets of India with every delectable bite.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 6 parathas
Ingredients
- 2 cups whole wheat flour
- 1/2 tsp salt
- Water as needed
- Ghee or oil for cooking
Instructions
- In a large mixing bowl, combine the whole wheat flour and salt. Mix thoroughly to distribute the salt evenly.
- Gradually add water little by little, kneading the flour into a soft, smooth dough. The consistency should be pliable but not sticky. Cover the dough and let it rest for 15-20 minutes to allow the gluten to relax.
- Divide the dough into 6 equal-sized portions and roll each into a smooth ball.
- Take one dough ball and roll it out into a thin, almost translucent circular shape using a rolling pin. Spread a thin layer of ghee or oil across the surface.
- Begin creating layers by folding the rolled dough like an accordion or pleating it into multiple folds. This will create the characteristic flaky texture of Laccha Paratha.
- Coil the pleated dough into a spiral shape, tucking the end underneath. Gently flatten the spiral with your palm.
- Roll out the spiral gently into a circular shape, being careful not to press too hard and destroy the layers.
- Heat a tawa or flat griddle over medium-high heat. Place the paratha and cook for 30-40 seconds until small bubbles appear.
- Flip the paratha and apply ghee or oil on the surface. Cook the other side until golden brown spots appear.
- Press gently with a spatula around the edges to ensure even cooking and to help the layers separate.
- Remove from heat and brush with additional ghee. Serve hot with curry, dal, or yogurt.
Tips
- Dough Consistency is Key: Ensure your dough is soft and pliable. If it's too dry, add water gradually; if too sticky, sprinkle a little more flour.
- Resting Matters: Allow the dough to rest for at least 15-20 minutes. This helps relax the gluten and makes rolling easier.
- Layer Technique: When creating pleats, make them as thin and even as possible for those signature flaky layers.
- Heat Control: Use medium-high heat to achieve golden brown spots without burning the paratha.
- Ghee Magic: Don't skimp on ghee! It adds authentic flavor and helps create those beautiful crispy edges.
- Practice Makes Perfect: Don't get discouraged if your first few attempts aren't picture-perfect. The technique improves with practice.
- Serve Immediately: Laccha Parathas are best enjoyed hot and fresh off the griddle, so time your cooking accordingly.
Nutrition Facts
Calories: 170kcal
Carbohydrates: 25g
Protein: 4g
Fat: 6g
Saturated Fat: 3g
Cholesterol: 10mg
