Indian
Indian - Street Food and Snacks
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)
- • 4 tbsp ghee, melted
- • 1/2 tsp salt
- • 3/4 cup warm water
- • 2 tbsp rice flour
Preparation Steps
1
Phase 1
Mix the flour and salt, knead with warm water into a soft dough, and rest it for 20 minutes under a damp cloth.
2
Phase 2
Divide into 4 balls and roll each into a thin 10-inch circle.
3
Phase 3
Brush generously with ghee, dust with rice flour, pleat into a long strip, then coil the strip into a spiral.
4
Phase 4
Press the coil flat and roll gently into a 6-inch paratha without squeezing out the layers.
5
Phase 5
Cook on a hot tawa with ghee, about 2 minutes per side, until golden and crisp.
6
Phase 6
Stack the parathas and press them gently from the sides so the layers fan out, and serve hot.