Laccha paratha is a multi layered crisp and soft flat Indian bread which is irresistible. It required lots of cooking skills to make a perfect layered laccha paratha as it is quite difficult to make it. This is made from the whole wheat flour. This is the best laccha paratha recipe to make at home.
The method of making this laccha paratha recipe is pleating, disc and then rolling. By doing this, layers are formed and become more visible once the paratha is cooked.
Use a good quality whole wheat flour to make laccha paratha. You can use butter or clarified butter to shallow fry the parathas. Use low medium flame to cook paratha.
Laccha Paratha Recipe:
- Measure wheat flour and put it in a large mixing bowl. Add 1 teaspoon oil or melted ghee and salt to it. Mix them well.
- Take 1 1/2 cups water and knead smooth dough. The dough should be supple and soft. For 20-30 minutes, keep the dough aside.
- While making lachha paratha, divide the dough into equal sized balls.
- Take a ball, dust it with some flour and press slightly. Roll into thin disc of as large as possible.
- After rolling it apply some ghee/oil all over the disc and sprinkle some wheat flour over it.
- Now pleat the disc from the opposite edge just to make layers.
- Hold the both ends and give it a slight swing to stretch the strip little more.
- Now again roll the pleated dough into a circle. Press it slightly and join its edges. Heat an iron griddle/tava now.
- Again roll this into a disc. You can see the slight layers now on the disc.
- Put the rolled disc on the hot tawa and cook is uniformly from both the sides. Apply some ghee on both sides while cooking. Cook it until it become crispy.
- Your paratha is ready, Serve it hot which pickle, sabzi or raita.
Ingredients For Laccha Paratha Recipe
- 2 cups whole wheat flour + more
- 1 1/2 cups water
- Melted ghee
- Use warm water to knead the dough. Add water in a small amount.
- You can also use milk instead of water. It is optional.
- Knead the dough again before dividing the dough into equal portions.
- Role the disc tightly to make more layers.
- While rolling the pleated disc, don’t apply too much pressure. The layers will not visible if you apply too much pressure.
- Ghee enhances the taste of paratha.
- You can also crumble the paratha before serving it.