Lachha Paratha

🔥 Prep

• Measure 300 g wheat flour into a mixing bowl.
• Add 1 tsp salt to the flour and mix.
• Warm 140 ml water to lukewarm (about 30‑35°C) and pour gradually into the flour while stirring.
• Add 1 tbsp of the 3 tbsp ghee to the dough mixture and knead until smooth and pliable (about 5‑7 minutes).
• Cover the dough with a damp cloth and let rest for 20 minutes.
• After resting, divide the dough into 6 equal portions (about 50 g each) and shape into smooth balls.

🔥 Cook

• 1. Heat a flat tawa or skillet over medium heat until hot (a few drops of water sizzle).
• 2. Take one dough ball, flatten lightly, and roll into a thin circle of about 6‑8 inches diameter using dry flour for dusting.
• 3. Spread ½ tsp of ghee over the surface of the rolled circle.
• 4. Make pleats from one edge to the opposite edge, creating a fan‑like fold, then gently roll the pleated strip into a tight coil.
• 5. Flatten the coil gently with your palm and roll again into a paratha of about 6‑8 inches diameter, keeping the layers intact.
• 6. Place the rolled paratha on the hot tawa and cook for ≈30 seconds until small bubbles appear on the surface.
• 7. Flip the paratha and cook the other side for ≈30 seconds, then drizzle ½ tsp of ghee around the edges.
• 8. Flip again and press lightly with a spatula; cook for another ≈20‑30 seconds until golden brown spots appear and the paratha puffs slightly.
• 9. Remove from tawa, brush with a little extra ghee if desired, and keep warm while repeating steps 2‑8 for the remaining dough balls.

🔥 Serve

• Serve Lachha Paratha hot, straight from the tawa, with a dollop of butter or extra ghee on top.
• Pair with North Indian curries such as paneer butter masala, dal makhani, or chicken korma.
• Accompany with a side of fresh yogurt raita, sliced onions, and lemon wedges.
• Optionally, serve with achaar (Indian pickle) and a glass of lassi for a complete meal.