Indian
Indian - Breads and Flatbreads
Laccha Paratha
Chef's Menu Description
Hand-stretched artisan flatbread baked against the searing clay walls of the tandoor, brushed with golden butter and fresh herbs.
Ingredients
- • 2 cups whole wheat flour (atta)
- • 1/2 tsp salt
- • 2 tbsp ghee, melted
- • 2/3 cup water
- • 1/4 cup ghee, for brushing
- • 1 tsp plain flour (maida), for dusting
- • 1/2 tsp carom seeds (ajwain)
Preparation Steps
1
Phase 1
Mix the flour, salt, carom seeds, and melted ghee; knead with water into a soft dough and rest 30 minutes.
2
Phase 2
Shape the dough into 6 balls and roll each into a thin round.
3
Phase 3
Brush each round with ghee, dust with flour, and fold it into pleats.
4
Phase 4
Coil the pleated strip into a spiral and flatten gently.
5
Phase 5
Roll the spiral out into a round paratha.
6
Phase 6
Roast on a hot tawa with ghee, pressing the layers, until golden and crisp.