Laccha Parantha

Experience the deliciously flaky layers of our Lachha Paratha, a North Indian specialty. Lightly crispy on the outside and soft on the inside, it's a delightful choice to elevate your meal

 :

500 grams whole wheat flour (atta)
Water (as needed for kneading)
30 gramss ghee or oil
15 grams Salt
Ghee or oil for cooking

 Instructions:

**1. Prepare the Dough:**
   In a large mixing bowl, combine whole wheat flour, salt, and 30 gramss of ghee or oil.
   Gradually add water and knead the mixture to form a smooth and soft dough. Let it rest for about 1520 minutes.

**2. Divide the Dough:**
   Divide the dough into equal-sized small balls.

**3. Roll Out the Dough:**
   Take one dough ball and roll it into a thin disc (roti) using a rolling pin. Brush the surface with ghee or oil.

**4. Create Layers:**
   Make pleats by folding the rolled disc like an accordion or a fan. This will create multiple layers.

**5. Coil the Dough:**
   Hold one end of the pleated disc and coil it like a spiral. Tuck the end underneath.

**6. Roll the Coil:**
   Gently press the coiled ball and roll it out again into a thin disc. You'll see the layers forming.

**7. Cook the Paratha:**
   Heat a griddle or tawa over medium heat. Place the rolled-out paratha on the hot surface.
   Cook for a minute or until you see bubbles forming. Flip the paratha and cook the other side.
   Apply ghee or oil on both sides while cooking until the paratha becomes golden brown and crispy.

**8. Repeat:**
   Repeat the process for the remaining dough balls.

**9. Serve:**
   Serve Laccha Paratha hot with your favorite side dishes, such as Curd (Dahi), pickles, or curry.

Laccha Paratha is a versatile bread that complements various Indian dishes. Enjoy its flaky layers and rich taste!