Laccha Paratha - An all time favorite dish in North Indian cuisine !!!
Makes 6 laccha parathas
350 g whole wheat flour ( gehun ka atta ) or approximately 1 1/2 cup (Indian standard measuring of 200 ml / 8 oz capacity
1/2 teaspoon salt
1 teaspoon oil
150 ml water
7 - 9 teaspoon ghee / oil for topping
Combine the flour and salt and knead into soft and pliable dough with 150 ml warm water.
Add the oil (1 teaspoon) and knead again till the dough is smooth and elastic.
Cover and keep in an air tight container for 4 - 5 hours or overnight in a refrigerator.
Remove from refrigerator and allow to get normal temperature.
Divide the dough into 6 equal parts.
Use a little flour to roll each portion into circles of approximately ( 8 - inch ) diameter ( slightly bigger than normal chapati ).
Dust off any excess dry flour. Apply little oil / ghee on top of the rolled roti.
Gathered the roti into concertina folds, as you would in the making of a paper fan. See the photo above.
Roll the gathered roti into a circle to resemble a scroll ( like Swiss roll ). See the photo above.
Apply little oil on top and keep in an airtight container for one hour.
Use a little flour to roll each portion into circle of 6 - inch.
Heat a flat frying pan or griddle. Reduce heat to medium and cook laccha parathas till golden brown on both the sides / you can see the layers clearly - see the photo below ( approximate cooking time 8 minutes for each paratha ). Apply oil / ghee during frying. Serve hot with any veg or non veg gravy dishes or pickles or curd.