Homemade Laccha Paratha

Ingredients

• For the Dough
• 2 cups atta or chapati flour (finely ground whole wheat flour)
• 3/4 tsp salt (or to taste)
• 1 Tbsp neutral oil or ghee
• 1 cup warm water
• For Rolling Out the Dough
• 3/4 cup atta or chapati flour
• 1/3 cup oil or ghee

Instructions

2. In a large bowl, combine the atta and salt. Mix well. Then add the oil or ghee. Incorporate the fat into the flour, breaking up the little granules that form until the dough forms a sandy texture
3. Add water, about ¼ cup at a time, and knead to form a soft dough, adding more water as you go. After your dough has formed, shape it into a smooth log. Brush the dough log with oil or ghee. Cover and let rest for at least 20 minutes.
4. Once the dough has rested, divide the dough log into 8 equal sections. Roll each section into a ball and press between your palms to form a puck. Cover the pucks and work with one puck at a time.
5. Prepare your work surface by putting ¾ cup of dry flour in a wide bowl or plate and your remaining ghee or oil in a bowl. This will make it easy to dip the dough as you are rolling. Apply the oil when needed.
7. Dip a puck into dry flour and roll into a thin round, approximately 9 inches (23 cm) in diameter. Add ½ tsp of oil to the center of the circle and use your fingers to spread it around in a thin layer. If you need a bit more oil, dip the tips of your fingers in the bowl of oil and apply to any remaining dry sections.
8. Reach into the bowl of dry flour and grab a pinch of flour. Top the oil with a sprinkle of dry flour.
9. Now start folding the circle into an accordion fold or pleats by folding in ½ inch of dough from the top and folding the same amount out. Repeat the process until the entire circle is folded into a strip. Now roll the strip into a spiral and tuck the end into the edge and press down so it won’t unravel. Flatten with your palm into a puck.
10. Add a bit of dry flour to each side and roll into an 8-inch (20.5 cm) circle. Add as much dry flour as needed to avoid sticking to the surface and the rolling pin.
12. Heat a tava or a cast iron skillet over medium heat. Once hot, lower the heat to medium low. Place the rolled paratha onto the surface. Wait for a few bubbles/blisters to form across the paratha and flip (about 1 minute). Add a tsp of oil or ghee and spread it around with your spatula. Wait for more bubbles to form across the surface and flip again (about 1 minute). If working on a gas stove, raise the heat to high at this point. If using an electric or convection stove, leave the heat level unchanged but it will take a bit longer for the paratha to get the golden brown color - approximately 2 to 3 minutes).
13. Press gently with your spatula and encourage the bubbles to grow and cook for about 30 seconds. Flip again to ensure there are golden brown spots on both sides. Cook for a few more seconds if needed. Reduce the heat back to medium low before adding the next paratha.

Nutrition

• Serving Unit: paratha
• Serving Size: 1
• Calories: 221
• Carbohydrates: 30
• Protein: 5
• Fat: 10
• Saturated Fat: 5
• Polyunsaturated Fat: 1
• Monounsaturated Fat: 3
• Trans Fat: 0.01
• Cholesterol: 19
• Sodium: 220
• Potassium: 150
• Fiber: 4
• Sugar: 0.2
• Vitamin A: 4
• Calcium: 15
• Iron: 1