Laccha Paratha ( Layered Punjabi Flatbread)

Ingredients (10)

• whole wheat flour1 cup
• plain flour1 cup
• salt
• powdered sugar1.5 tsp
• ghee1 tbsp
• water
• ghee3 tbsp
• oil3 tbsp
• plain flour2 tbsp
• ghee or oil

Method

1. 1

   In a large bowl, combine the whole wheat flour, plain flour, salt and powdered sugar.

2. 2

   Add the ghee and rub it into the flour until crumbly.

3. 3

   Gradually add water and knead into a soft, smooth dough for 5–7 minutes.

4. 4

   Cover the dough with a damp cloth and rest for 10–15 minutes.

5. 5

   Divide the dough into 4 equal portions.

6. 6

   Roll one dough ball into a very thin circle.

7. 7

   Brush the surface with a mixture of melted ghee and oil.

8. 8

   Dust lightly with plain flour.

9. 9

   Fold the dough into a zigzag (accordion) pattern from one end to the other.

10. 10

    Roll the folded strip into a spiral (coil), tucking the end underneath.

11. 11

    Brush with a little oil and let it rest for 5 minutes.

12. 12

    Roll the dough into a thin circle.

13. 13

    Brush with the ghee and oil mixture and dust with plain flour.

14. 14

    Using a sharp knife or pizza cutter, cut the dough into thin strips.

15. 15

    Gather all the strips together and coil them into a spiral.

16. 16

    Brush with a little oil and rest for 5 minutes.

17. 17

    Gently flatten each coil.

18. 18

    Roll into a 15–18 cm (6–7 inch) circle, taking care not to press too hard so the layers remain intact.

19. 19

    Heat a tawa or flat griddle over medium heat.

20. 20

    Cook the paratha on one side until light brown spots appear.

21. 21

    Flip and apply ghee or oil.

22. 22

    Cook the other side until golden brown and crisp.

23. 23

    Flip once more, pressing gently with a spatula until both sides are evenly cooked.

24. 24

    Remove from the tawa and gently crush the paratha between your palms to separate the layers before serving.