Lachha Paratha is a soft North Indian multi-layered flatbread made from Maida(All purpose flour) and yeast which helps to raise the dough. Ghee or butter is applied, and Lachha Paratha are rolled , roasted with and eaten with Indian curry.
Lately I have been lazy in doing writeups for my blog, though got many recipes handy with me. I don’t know may be somehow this rainy season is making me sluggish. But this time I made up my mind that I will try to be active. 🙂 lets see how it goes. 🙂 . I have tried out many flatbreads till today. Few of them failed , few of them got millions of compliments and one among them is this soft homemade Lachha Paratha or Lachedar Parantha or Parotha .
It is a success even if you prepare it using whole wheat flour and maida (of course you need little maida for more gluten) for better nutrition. Every time I prepare vegetarian, non vegetarian Indian gravies my family demand for Lachha Paratha , as they go extremely well with any kind of gravies you make. Also, since I am lazy and always look for quicker cooking options, these are the best I can quickly do . Less messier and easy.
These homemade Lachha Paratha can also be frozen, thawed and used as required. Just microwave for a minute after they are thawed and you are good to go.
Preparation Time: 35 Minutes
Cooking Time: 10 Minutes
Yields : 5 Lachha Parathas
- 250 Grams All Purpose flour / Maida + some dry flour for dusting
- 1 Teaspoon Dry Yeast
- 1 Tablespoon Milk Powder
- 1 Teaspoon Sugar
- 1/2 Teaspoon Salt
- 2 Tablespoon oil +1 teaspoon for kneading
- 2 Tablespoons clarified butter/ghee
- Water as required(Lukewarm)
Mix all the ingredients in a bowl like all purpose flour, yeast, milk powder,salt and sugar.
Add little water at a time and mix . Knead the dough . The dough will be little sticky. Refer to video.
Cover the dough with moist cloth and let it rest in warm place for 30 minutes.
In a small bowl, mix remaining oil and ghee together and keep aside.
After 30 minutes, Knead the dough using a teaspoon of oil and make 4-5 balls.
Take some dry flour in a plate, dust a ball and roll it into thin disc using rolling pin.
Spread ghee and oil mixture over the disc and sprinkle some flour over it.
Start folding from edge and make pleats till the other edge.
Now roll the pleated paratha nice and round and press the ends.
Dust with some dry flour on both the sides and roll into thin laccha paratha.
Roast it on a skillet till both the sides look slightly browned. While roasting keep the heat on medium. Just press the sides while it is getting roasted.
Once both the sides are well roasted, brush some ghee and remove out . Similarly follow the same process for other lachha paronthas.
Also, freeze them in zip lock bags for upto a month, whenever required just thaw and warm in microwave for a minute.