How to make flaky, layered Laccha paranthas
Equipment
- Tava/Frying pan, Rolling pin
Ingredients
Ingredients:
- 3 cups of Shivtara Chakki Atta
- Salt to taste
- 2 tblsp Oil
- Warm water as needed
Instructions
Method:
- Mix Shivtara Chakki Atta, oil & salt together in a mixing bowl until well blended. Add warm water and knead for 3 minutes in to a dough. Cover the bowl with a damp cloth and let this rest for 15 minutes before dividing it in to equal portions.
- Take a portion, roll it in to a ball and then flatten and roll out with a rolling pin in to a thin roti.
- Brush the top with oil, dust with a little flour and then fold up the chapati inwards, pleating it like a fan. Once done, wind the now rectangularly shaped chapati in to a circular coil. Brush with oil again.
- Using your rolling pin, roll out this coiled chapati portion in to a circular roti and cook on a heated tava adding ghee until it browns on both sides.
- Once cooked, gently smash the hot paratha between your palms so that the flaky layers separate. Serve hot.