Indian
Indian - South Indian Classics
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 plain flour (maida)
- • 1/4 cup milk
- • 1/2 cup warm water
- • 1 tsp sugar
- • 1 tsp salt
- • 1/4 cup oil, plus extra for coating
Preparation Steps
1
Phase 1
Knead the flour, milk, water, sugar, and salt into a very soft, elastic dough and rest it, coated in oil, for 2 hours.
2
Phase 2
Divide into 6 balls and rest another 15 minutes.
3
Phase 3
Roll or stretch each ball into a paper-thin, translucent sheet on an oiled surface.
4
Phase 4
Roll the sheet into a tight log, coil it into a spiral, and flatten gently; rest 10 minutes.
5
Phase 5
Flatten each spiral into a 5-inch disc and cook on a hot griddle with oil until golden with crisp brown spots.
6
Phase 6
Press or clap the parottas to open the layers and serve with kurma.