Lacha Paratha Recipe

Description

Lacha Paratha is a multi-layered flatbread popular in South Asian cuisine, particularly in Pakistan, India, and Bangladesh. The word "lacha" refers to the many layers that give this paratha its characteristic flaky texture. When cooked correctly, this paratha is beautifully crispy on the outside while remaining soft and tender on the inside, making it the perfect accompaniment to curries, kebabs, or simply enjoyed with a cup of chai. This recipe uses all halal-compliant ingredients for Muslim households.

 

Ingredients

For the Dough:

• 3 cups all-purpose flour (maida)
• 1 teaspoon salt
• 1 tablespoon sugar (optional, helps with browning)
• 1 egg, lightly beaten (optional, makes the dough richer)
• 2 tablespoons plain yogurt (ensure halal certification if store-bought)
• 1 tablespoon oil (vegetable, sunflower, or ghee)
• Warm water (approximately 1 cup, as needed)

For Layering:

• ½ cup oil or ghee (ensure ghee is from halal sources if not making at home)
• ¼ cup all-purpose flour for dusting

Optional Flavor Enhancements:

• ½ teaspoon ajwain (carom seeds)
• 1 teaspoon finely chopped fresh cilantro
• ½ teaspoon red chili flakes
• ¼ teaspoon freshly ground black pepper

Equipment

• Large mixing bowl
• Rolling pin
• Flat surface for rolling
• Tawa (flat griddle) or non-stick pan
• Spatula
• Small bowl for oil

Instructions

Preparing the Dough:

1. Mix dry ingredients: In a large bowl, combine the flour, salt, and sugar (if using). If adding optional flavorings like ajwain or black pepper, add them at this stage.

2. Add wet ingredients: Make a well in the center of the flour mixture. Add the beaten egg (if using), yogurt, and oil.

3. Knead the dough: Gradually add warm water while kneading to form a soft, pliable dough. The dough should be softer than regular roti dough but not sticky. If it becomes sticky, add a little more flour.

4. Rest the dough: Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes (ideally 1-2 hours). This resting period allows the gluten to relax, making the parathas easier to roll and layer.

Creating the Lacha (Layers):

1. Divide the dough: After resting, knead the dough briefly and divide it into 8-10 equal portions. Form each portion into a smooth ball.

2. Prepare oil mixture: In a small bowl, keep the oil or ghee ready for layering.

3. Roll the first layer: Take one dough ball, dip it lightly in flour, and roll it out into a thin circle about 8-9 inches in diameter.

4. Apply fat: Brush or spread a thin layer of oil or ghee over the entire surface of the rolled dough.

5. Create the first fold: Sprinkle a little flour over the oiled surface. Starting from one edge, create pleats by folding the dough in a fan-like pattern (like an accordion).

6. Form a coil: Once the dough is completely pleated into a long strip, roll it up like a Swiss roll or a snail shell, tucking the end underneath.

7. Rest again: Let the coiled dough rest for 5 minutes.

8. Roll out the paratha: Gently flatten the coil with your palm, then carefully roll it out into a circular paratha about 7-8 inches in diameter. Be gentle to preserve the layers.

Cooking the Paratha:

1. Heat the cooking surface: Place a tawa (flat griddle) or non-stick pan over medium-high heat.
2. Cook first side: Once the pan is hot, place the rolled paratha on it. Cook for about 30 seconds or until small bubbles form on the surface.
3. Flip and oil: Flip the paratha and spread a teaspoon of oil or ghee on the partially cooked top surface.
4. Cook second side: After about 30-40 seconds, flip again and apply oil to the other side as well.
5. Ensure even cooking: Press the edges of the paratha gently with a spatula or cloth. This helps the layers to separate and cook evenly. Flip a few more times until both sides have golden-brown spots and the paratha is crisp on the outside.
6. Complete cooking: The perfectly cooked lacha paratha will be golden brown with visible layers when torn.
7. Keep warm: Transfer the cooked paratha to a plate lined with paper towels to absorb any excess oil. Cover with a clean cloth to keep warm while cooking the remaining parathas.

Serving Suggestions

• Serve hot with curry dishes like butter chicken, chana masala, or mutton korma
• Pair with yogurt raita and pickle for a simple meal
• Enjoy with a cup of hot chai for breakfast or tea time
• Use as a wrap for kebabs or grilled meats

Storage Instructions

• Cooked lacha parathas are best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, warm in a pan or oven until crisp again.
• Uncooked, rolled parathas can be stacked with parchment paper between them, wrapped in plastic, and frozen for up to a month.

Tips for Perfect Lacha Paratha

1. Resting is crucial: Don't skip the dough resting periods as they help develop the flaky texture.
2. Dough consistency: The dough should be soft but not sticky for easy rolling and better layers.
3. Roll gently: When rolling the final paratha, apply gentle, even pressure to maintain the layers.
4. Temperature control: Cook on medium heat to ensure the paratha cooks through without burning.
5. Layering technique: The more folds you create, the more layers your paratha will have.
6. Oil application: Be generous with oil/ghee during the layering process for maximum flakiness.

Halal Considerations

All ingredients in this recipe are plant-based except:

• Yogurt: Ensure it's from a halal-certified source
• Ghee: If using store-bought, check for halal certification as some commercial ghee may contain non-halal additives
• Egg: While optional, ensures compliance with halal requirements

Enjoy this traditional South Asian delicacy that brings flaky, crispy, melt-in-your-mouth goodness to your halal kitchen!