Homemade Lacha Paratha Recipe

Lacha Paratha is a beloved South Asian flatbread known for its signature flaky, multi-layered texture—crispy on the outside and wonderfully soft on the inside. This halal recipe creates the perfect accompaniment to any curry, dal, or can even be enjoyed on its own with a cup of chai. The term "lacha" refers to the many layers or coils that give this paratha its distinctive texture and appearance.

 

Ingredients:

• 2 cups all-purpose flour (maida)
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil (plus extra for cooking)
• 3/4 to 1 cup warm water
• 1/4 cup ghee or butter, melted (ensure it's halal-certified if using store-bought)
• Extra flour for dusting

Equipment:

• Large mixing bowl
• Rolling pin
• Flat griddle or tawa
• Spatula
• Clean kitchen towel

Instructions:

Preparing the Dough:

1. In a large mixing bowl, combine the all-purpose flour and salt.
2. Add 1 tablespoon of oil to the flour mixture and mix well with your fingertips until the flour resembles breadcrumbs.
3. Gradually add warm water while kneading to form a soft, smooth dough. You may not need all the water, so add it slowly.
4. Knead the dough for about 5-7 minutes until it becomes smooth and elastic.
5. Cover the dough with a damp cloth and allow it to rest for at least 30 minutes. This resting period will make the dough more pliable and easier to work with.

Creating the Layers:

1. After resting, knead the dough again for a minute and divide it into 6-8 equal portions. Form each portion into a smooth ball.
2. Take one dough ball and dust it with flour. Roll it out into a thin circle approximately 8-9 inches in diameter.
3. Brush the rolled circle generously with melted ghee or butter.
4. Sprinkle a light dusting of flour over the ghee layer (this helps create distinct layers).
5. Starting from one edge, create pleats in the dough by folding it like a fan or accordion, making thin folds about 1/2 inch wide.
6. Once fully pleated, roll the strip from one end to the other to form a coil, similar to a snail shell. Tuck the end underneath.
7. Gently press down the coiled dough and let it rest for 5 minutes.
8. Repeat this process with the remaining dough balls.

Rolling and Cooking:

1. Take one coiled dough piece and dust it with flour.
2. Gently roll it out into a circular paratha about 7-8 inches in diameter. Don't apply too much pressure as you want to maintain the layers.
3. Heat a tawa or flat griddle over medium heat.
4. Place the rolled paratha on the hot tawa and cook for about 30 seconds or until small bubbles start to appear on the surface.
5. Flip the paratha and apply a teaspoon of ghee or oil on the partially cooked side.
6. Flip again and apply ghee to the other side as well.
7. Use a spatula to gently press the edges of the paratha, helping it to puff up and cook evenly.
8. Cook until both sides develop golden-brown spots, usually about 2-3 minutes per side.
9. Remove from the tawa and place in a container lined with a clean kitchen towel.
10. Repeat with the remaining coiled dough pieces.
11. Stack the cooked parathas and keep them covered to stay warm and maintain their softness.

Serving Suggestions:

Lacha Paratha pairs wonderfully with:

• Chicken or vegetable curry
• Dal (lentil soup)
• Chana masala (spiced chickpeas)
• Raita (yogurt dip)
• Pickles and chutneys
• Simply enjoyed with a cup of hot chai

Tips for Perfect Lacha Paratha:

• Make sure the dough is soft but not sticky. If it's too sticky, add a little more flour.
• Resting the dough is crucial for soft parathas.
• Apply sufficient ghee when making the pleats to ensure distinct, flaky layers.
• Roll gently to maintain the layers.
• Cook on medium heat—too high and the paratha might burn before cooking through; too low and it might become hard.
• Letting the parathas rest in a cloth-lined container allows the steam to soften them further.
• For variations, you can add crushed spices like ajwain (carom seeds), cumin, or finely chopped herbs to the dough.
• For a whole wheat version, substitute half or all of the all-purpose flour with whole wheat flour (the texture will be slightly different but still delicious).

Enjoy your homemade Lacha Parathas, with their satisfying crispy exterior and soft, flaky layers that make them a perfect accompaniment to any meal!