Lachha Paratha

Method

1. 1

   Mix the dough

   Mix the 250 g plain flour and salt in a bowl. Stir in the melted ghee and warm water.

2. 2

   Knead

   Knead the dough on a lightly floured surface for 8 minutes, until smooth and elastic. If it feels sticky, dust lightly with flour.

3. 3

   Rest the dough

   Cover and leave at room temperature for 30 minutes.

4. 4

   Roll and layer

   Divide the dough into 4 balls. On a lightly floured surface, roll one ball into a very thin circle, about 25 cm wide.

5. 5

   Coil the dough

   Spread with softened ghee and dust with a little of the reserved flour. Fold into a long concertina strip, then coil into a spiral and tuck the end underneath.

6. 6

   Rest the coils

   Cover the coils and rest for 10 minutes.

7. 7

   Shape the parathas

   Roll each coil gently into a circle about 18 cm wide, turning it as you go and using only a little flour.

8. 8

   Heat the pan

   Heat a dry frying pan over medium heat for 2 minutes.

9. 9

   Cook the first side

   Cook a paratha for 1 to 2 minutes, until small bubbles appear and the underside has golden-brown spots.

10. 10

    Finish cooking

    Turn the paratha and cook for 1 minute. Brush the top with a little ghee, turn again and cook for 30 to 60 seconds, brushing the other side with ghee.

11. 11

    Check for doneness

    Cook until both sides are golden and crisp in spots, with no raw dough showing. Keep the heat medium so the layers cook through before the surface burns.

12. 12

    Flake and serve

    Transfer to a plate and gently clap the paratha between your hands or scrunch it lightly in a clean tea towel to separate the layers. Serve hot and repeat with the remaining parathas.

Tips

• Use a light dusting of flour when rolling so the dough does not become tough.
• Spread the softened ghee evenly over the rolled dough for layers throughout.
• Roll the coils gently and turn them as you go to avoid flattening the folds.
• Cook one paratha at a time and serve it hot for the crispest texture.

Swaps

• Use melted butter in place of ghee for the dough and layering, keeping the same quantities.
• Use a neutral cooking oil in place of ghee for layering and cooking, keeping the same quantity.

Storing

Keep leftover parathas wrapped in the fridge for up to 2 days, then reheat in a dry frying pan over medium heat until warm.