Flaky Whole Wheat Lachha Paratha Cooked in Ghee

What you need

• 250 g (2 cups) whole wheat flour, atta, plus extra for dusting
• 1/2 tsp salt
• 1 tbsp ghee, or oil, for the dough
• 170 ml (3/4 cup) warm water, approximately
• 5 tbsp ghee, melted, for layering and cooking

Method

Restated from the original video

1. 1

   Mix the flour and salt in a bowl. Rub in the 1 tbsp ghee with your fingertips until it disappears.

2. 2

   Add the warm water a little at a time and knead into a soft, smooth dough that does not stick to the hands, 5-6 min.

3. 3

   Cover the dough and let it rest for 30 min.

4. 4

   Divide it into 8 equal balls and keep them covered.

5. 5

   On a floured surface, roll one ball into a thin 20 cm (8 in) round.

6. 6

   Brush about 1 tsp melted ghee over the round and dust it lightly with flour.

7. 7

   Starting at one edge, fold the round back and forth into narrow 1 cm pleats, like a paper fan, to make a long strip.

8. 8

   Stretch the strip gently, then coil it into a tight spiral and tuck the end underneath. Repeat with the rest and let the coils rest, covered, for 15 min.

9. 9

   Heat a tawa or heavy frying pan over medium-high heat.

10. 10

    Flatten a coil with your palm, then roll it lightly into an 18 cm (7 in) round. Use a gentle hand so the layers survive.

11. 11

    Lay it on the hot tawa and cook until small bubbles rise on top, 30-40 seconds. Flip and cook the second side for 30 seconds.

12. 12

    Brush the top with ghee, flip, and brush the other side.

13. 13

    Keep turning and pressing the edges with a spatula until both sides are crisp with brown spots, 1-2 min more.

14. 14

    Take the paratha off the heat and crush it lightly between your palms to open the layers. Serve hot.

Imported from sailusfood.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.