Lacha Parathha Tandoori Flame Recipe
Flaky, multi-layered whole wheat bread
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Ingredients
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Dough Ingredients
For Layering
Method
Dough Preparation
- 1
Mixing the Dough
In a large mixing bowl, combine whole wheat flour and salt. Gradually add water while kneading until you achieve a smooth and pliable dough. Add oil or ghee and knead again to incorporate.
- 2
Resting the Dough
Cover the dough with a damp cloth and let it rest for at least 30 minutes. This helps in achieving a softer texture.
Layering and Rolling
- 3
Dividing and Shaping
After resting, divide the dough into equal-sized balls (about 6-8). Take one ball and flatten it slightly. Roll it out into a thin circle.
- 4
Applying Ghee
Spread a thin layer of ghee or butter over the rolled dough. Sprinkle a little flour on top to prevent sticking.
- 5
Creating Layers
Fold the dough into a semi-circle, then fold again to form a triangle. Roll out gently again, keeping the thickness uniform.
- 6
Final Rolling
Roll the triangle out into a larger circle, ensuring it remains flaky and layered.
Cooking
- 7
- 8
Cooking the Paratha
Place the rolled paratha on the tandoor or skillet. Cook until bubbles form on the surface (about 1-2 minutes). Flip it over and apply some ghee on the cooked side. Cook for another 1-2 minutes until golden brown.
- 9
Finishing Touches
Remove the paratha from the heat and apply a little more ghee on top. Keep it warm in a container lined with a cloth until serving.