Sunday, September 16, 2012

Lachha Paratha | Flaky Pan Roasted Flatbread

I had wanted to make Lachha Parathas for ages. But I always put off the thought of making them thinking that the effort would be too much. I was sure that it would be cumbersome to get these parathas going, what with the rolling, re-rolling, and getting all those flaky bits right!! But I was wrong. It could not be simpler to make this incredibly festive, beautifully flaky flat breads together. I am so glad I tried these as they make a perfect substitute for puris or bhaturas.

My version here is a tad rich as I used milk to prepare the dough. I find that milk often makes for a softer dough for flat breads. But if you prefer warm water with a tablespoon of oil works just as well. We loved these with the Chana Masala | Spicy Chickpea Curry that I posted here last!

3 cups atta (Chappati Flour)
1 cup + 2tbsp milk, warmed
1 tbsp oil
1/2 tsp sugar
Salt to taste
Oil, as needed

  1. Place the flour and salt in a large mixing bowl.
  2. In a separate bowl, mix the milk, sugar, and oil. Blend with a fork.
  3. Pour this mix into the flour and salt mix.
  4. Bring the ingredients together using a large wooden spoon.
  5. When everything has come together, turn out onto the kitchen table and knead into a soft and pliable dough. Place this dough into a bowl, cover, and allow to rest for at least an hour.
  6. Place a griddle on medium heat. Pour a couple of tablespoons of oil into a bowl and keep a pastry brush handy.
  7. Divide the dough into 8 equal parts. Take one part, keeping the rest covered.
  8. Pat with oil, roll into a ball, then using a rolling pin, Roll this out into a thin 8-10 inch circle.
  9. Brush with oil. Using a sharp knife, cut the rolled dough into horizontal strips about 1/2 inch wide.
  10. Stack the strips one on top of the other! Then roll tightly to form a circle. Seal the edges by pinching them together.
  11. Flatten this dough with the palm of your hand, then roll out into a circle of about 6-7 inches diameter, using a rolling pin.
  12. Repeat for the remaining dough. 
  13. Place one paratha onto the griddle. Cook on one side. Turn over. Cook on the other side.
  14. Brush both sides with oil. Remove onto a plate lined with wax paper.
  15. Repeat for the remaining pieces of dough.
Enjoy warm with your favorite curry, or dal. Lachha Parathas can be stored in the refrigerator for upto a week. Wrap tightly in wax paper, cover in a tea towel, and they will stay soft. To eat, warm on the griddle or microwave.

Vegan Substitute: Replace the milk in this recipe with warm water.

Like this recipe. Tried it. Leave me a comment below :)

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  1. Flaky parathas looks fabulous and inviting.

  2. great looking paratha, love the layers dear

    Special K Cookies

    1. Thanks Priya!! The trick of Lachha Parathas is to get the layers right. I was so excited when I saw the layers I just had to photograph them!!


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