Laccha Paratha
Crispy, flaky Indian flatbread made with layers of dough and ghee, rolled with a spiral technique for maximum texture. Serve warm with yogurt, pickles, or curry for an authentic experience.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 7g
Ingredients
- 2 cups all-purpose flour
- ¾ cup water
- ½ teaspoon salt
- ¼ cup ghee or clarified butter
- 2 tablespoons oil for cooking
Instructions
- 1
Mix flour and salt in a large bowl. Gradually add water and knead into a soft, smooth dough for 8-10 minutes. Cover and rest for 30 minutes.
- 2
Divide dough into 8 equal portions and roll into smooth balls. Coat lightly with oil.
- 3
Roll out one dough ball into a thin 8-inch circle on a floured surface. Brush generously with melted ghee.
- 4
Starting from one edge, roll the dough into a long rope, then coil it tightly like a spiral. Flatten the coil gently with your palm.
- 5
Roll the coiled dough into a 0.25-inch thick circle, being careful not to tear the layers. Repeat with remaining dough balls.
- 6
Heat a cast iron skillet or tawa over medium-high heat. Place one paratha on the hot skillet.
- 7
Cook for 1-2 minutes until light brown spots appear. Flip and cook the other side for 1 minute.
- 8
Drizzle a few drops of ghee around edges and flip again. Press gently with a spatula to create steam and layer separation, about 1-2 minutes.
- 9
Flip once more and cook until golden brown and crispy, about 1 minute. The paratha should puff slightly. Transfer to a plate and repeat with remaining parathas.
Tools you’ll need
- large mixing bowl
- measuring cups and spoons
- rolling pin
- 12-inch cast iron skillet or tawa
- spatula
- kitchen towel
- small bowl for ghee
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