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Add water gradually and start kneading a soft dough, the dough seems to be sticky knead it with some ghee/butter make a ball, and put it back into a bowl.
and roughly divided the dough into equal parts(ball size depends on how thick you want to make the Rotis
Further To understand follow the figure below
Add another 1 tbsp ghee/butter and cook till golden brown (use additional ghee/butter if required) cook for a further 2-3 minutes.
Laccha paratha is a unique paratha that can be made of both wheat flour and all-purpose flour. It is a layered flatbread that is crispy and flaky
- 2 cups, all-purpose flour or fine flour
- 1/2 cup, wheat flour
- 1/4 tsp, salt
- 1 tsp, sugar
- 1 large, egg beaten
- 1 tbsp, milk
- 2 tbsp, butter/ghee melted at room temperature
- Warm water, for kneading dough
- 1 cup, melted ghee/butter for frying paratha
- Take a big bowl sieve the flour together, and mix them
- Make a small pit in the center of the flour
- Now add salt sugar egg milk powder mix them well until turn to a crumble texture
- Add water gradually and start kneading a soft dough
- The dough seems to be sticky knead it with some ghee/butter make a ball and put it back into a bowl.
- Keep aside for about 15 minutes
- Take the dough out from the bowl and knead the dough again with an oily hand for a minute
- Take some extra flour on the plate for dusting
- and roughly divided the dough into equal parts(ball size depends on how thick you want to make the roties)
- Take one ball of dough and roll it out with the help of a rolling pin approx 5 to 6 inches in a round shape
- Apply butter/ghee over the roti with the brush and sprinkle some flour dust
- Here starts the tricky part, fold the roti like a fan till you reach the end, hold from the two opposite ends, and tap the dough on the counter to stretch the roti.
- Further To understand follow the above figure
- Gently start rolling the roti like a snail, press the end gently in the middle, cover and keep in the fridge for 20 minutes.
- Preheat the Tava for 10 minutes
- Warm the pan on medium flame add 1 tbsp ghee and place the paratha cook for 1-2 minutes and flip.
- Add another 1 tbsp ghee/butter and cook till golden brown (use additional ghee/butter if required) cook for a further 2-3 minutes.
- Repeat the same process with all remaining dough balls
- Now ready to hot serve with kebab, omelet