Indian cuisine · Dough, Pasta & Rice

Laccha Paratha

Flaky flatbread whose dough is folded into a ribbon, rolled up and cooked flat.

Ingredients · for 4 servings

• 400 g whole wheat flour (atta or all-purpose)
• 1 tsp salt
• 1 tsp sugar
• 250 ml lukewarm water
• 80 g ghee
• 2 tbsp flour for dusting

Instructions

1. Mix flour, salt and sugar, gradually work in the lukewarm water and knead the dough for 10 minutes until soft and elastic; let rest covered for 30 minutes.
2. Divide the dough into six balls and roll each out on a floured surface into a very thin circle about 25 cm across.
3. Brush the circle generously with melted ghee and dust lightly with flour — the flour later separates the layers from each other.
4. Fold the dough like a fan into narrow pleats, take hold of one end of the resulting ribbon and coil it into a flat spiral; tuck in the end and let rest for 10 minutes.
5. Gently roll out the spirals to about 15 cm across without pressing too hard, so the layers are preserved.
6. Cook in a heavy pan over medium heat for 2–3 minutes per side, brushing with ghee, until golden bubbles form; briefly scrunch the parathas between your palms and serve hot.