Lachha parantha | whole wheat Laccha paratha 4 methods | layered paratha recipe
Made using 4 different methods, laccha paratha is a crispy flaky layered indian flat bread made with whole wheat flour.
Ingredients
1 cup = 200 ml
- 2 cups whole wheat Flour for dough
- Oil as per need can use ghee or butter also
- Salt a pinch
- Water at room temperature
- whole wheat flour as per need for dusting
Instructions
PREPARATION OF DOUGH
- Sieve the flour into a bowl. Prefer to use something which is wide open and having larger space to knead the dough.
- Add a pinch of salt and mix.
- Now begin to add water gradually and start kneading the dough.
- Dough needs to be kneaded for good 10 minutes by stretching and hitting.
- Knead a smooth dough having tight consistency. This is very important.
- Apply oil all over the dough to prevent it from turning dry.
- Cover the dough and put on rest for 10-15 minutes.
- After the said period, uncover the dough and divide it into 4 equal parts.
- Roll them between your plams into a smooth ball. The size of this dough ball will be bigger than the normal roti ball.
METHOD 1 (Watch video for better understanding)
- Place a ball on clean surface slightly dusted with whole wheat flour.
- Start rolling it with the help of rolling pin. Roll it into a thin disk.
- Apply oil all over the surface of this disc.
- Now dust some dry flour all over the oiled surface.
- Using knife or pizza cutter, start cutting the disc into strips as thin as possible.
- Bring all strips together making a kind of shredded log.
- Apply oil over the shredded log.
- Dust some wheat flour too.
- Now begin to roll the log inwards from one end.
- Tuck the other end of log in the middle of back sides center.
- Keep it aside.
METHOD 2
- Roll the ball, apply oil and dust the flour over the flat disc.
- Now start pleating from one end and take towards the other end. The pleating process is like making a paper fan or pleating saree.
- Lift the pleated portion upwards.
- Apply oil and dust the flour.
- Start rolling the log inwards making it completely round.
- Keep this too aside.
METHOD 3
- Again rolling, oiling and dusting flour is similar.
- Mark the horizontal cuts with the help of knife or pizza cutter and make slightly wide strips out of it.
- Lift a strip from one end and roll it like a pinwheel.
- Likewise roll all the strips into pinwheels.
- Press each pinwheel slightly using your finger tips.
- Apply oil on each pinwheel.
- Also dust some flour on all of them.
- Now begin to place one pinwheel over the another. Keep the wider one down and smaller one over the wider.
- Gently press from the top.
- Keep this too aside.
METHOD 4
- Like we have done with the 3 balls previously, this too needs to be rolled flat, applied oil and some flour is dusted.
- Starting from one end, roll it towards the other end making it a log.
- Apply oil and dust flour over the log.
- Stretch the log gently into a long thin string.
- Now roll the string around your hand.
- This too will turn into a round bunch of string.
- Place it in the same tray carrying rest of the 3 layered balls.
- Place the tray in refrigerator for about 15 minutes. You really need not to cover these balls with any cloth or lid.
MAKING OF LACCHA PARATHA
- Pick any of the ball and place on a rolling surface.
- Start rolling it with the help of rolling pin.
- Don't roll it too much thin.
- Lift and put it on hot tawa/griddle.
- In few seconds, it will slightly turns firm and changed colour from top.
- Flip and cook from other side.
- Apply oil on both sides one after another.
- Cook it from both sides till brown spots appear, a sign of cooked roti/paratha.
- Your Laccha paratha is ready.
- Enjoy.
Notes
- Whole wheat flour can be substituted with all purpose flour or both in the ratio of 50:50.
- Oil can also be replaced with desi ghee or butter.