📝 About This Recipe
Originating from the royal kitchens of North India, Laccha Paratha is a visual and textural masterpiece defined by its 'laccha' or concentric rings of crispy, buttery layers. This unleavened bread strikes a perfect balance between a crunchy exterior and a soft, melt-in-your-mouth interior, achieved through a rhythmic process of folding and pleating. It is the ultimate vessel for scooping up rich curries, offering a sophisticated upgrade to your everyday dining experience.
🥗 Ingredients
The Dough
- 2 cups Chakki Atta (Whole Wheat Flour) (finely ground for best texture)
- 1/2 cup All-Purpose Flour (Maida) (adds elasticity and extra crispness)
- 1 teaspoon Salt (fine sea salt preferred)
- 1/2 teaspoon Granulated Sugar (helps in achieving a golden-brown caramelization)
- 2 tablespoons Ghee (Clarified Butter) (melted, for the dough mix)
- 1 cup Warm Water (use as needed to form a soft dough)
- 2 tablespoons Milk (at room temperature for added softness)
Layering and Cooking
- 1/2 cup Ghee (Clarified Butter) (softened or semi-solid for spreading)
- 1/4 cup Dry Flour (for dusting and layering)
- 1 teaspoon Ajwain (Carom Seeds) (optional, for digestive benefits and aroma)
- 2 tablespoons Fresh Cilantro (finely chopped, for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, salt, and sugar until well combined.
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2
Create a well in the center and add 2 tablespoons of melted ghee and the milk. Rub the flour between your palms to incorporate the fat until the mixture resembles coarse breadcrumbs.
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3
Gradually add warm water, a little at a time, kneading continuously to form a soft, smooth, and pliable dough. It should be softer than a standard roti dough but not sticky.
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4
Knead the dough for at least 8-10 minutes. This develops the gluten, which is essential for stretching the layers without tearing. Cover with a damp cloth and let it rest for 30 minutes.
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5
After resting, divide the dough into 6-8 equal-sized balls. Roll each ball between your palms until smooth and crack-free.
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6
On a lightly floured surface, roll one dough ball into a very thin, translucent circle (about 8-9 inches in diameter). The thinner you roll, the more layers you will achieve.
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7
Spread a generous, even layer of softened ghee over the entire surface of the rolled dough. Sprinkle a pinch of dry flour and a few carom seeds over the ghee; this acts as a separator for the layers.
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8
Starting from one end, begin pleating the dough like a paper fan (accordion style), making folds about 1/2 inch wide until you reach the other end.
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9
Gently stretch the pleated strip by tapping it on the counter. Roll the strip into a tight spiral (like a cinnamon roll), tucking the loose end firmly underneath the center.
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10
Cover these spirals with a damp cloth and let them rest for another 10 minutes. This relaxes the gluten so the layers don't shrink back when rolled.
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11
Gently press a spiral down with your palm. Roll it out into a circle about 6-7 inches in diameter. Do not apply too much pressure, or you will fuse the layers together.
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12
Heat a heavy-bottomed cast iron tawa or griddle over medium-high heat. Place the paratha on the hot tawa.
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13
Cook for 30 seconds until small bubbles appear, then flip. Apply a teaspoon of ghee on the cooked side and flip again. Press gently with a spatula to ensure even browning.
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14
Apply ghee to the other side and continue flipping and pressing until both sides are golden brown and crispy. You should see the layers starting to separate.
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15
Remove from heat. While still hot, place the paratha between your palms and gently 'scrunch' or crush the edges toward the center to loosen and reveal all the beautiful layers.
💡 Chef's Tips
Crucial: Always let the dough rest twice—once after kneading and once after forming the spirals; this prevents the bread from being chewy. Use Ghee instead of oil for the layering; ghee solidifies slightly and creates distinct, crispier separations. When rolling the pleated spiral, use a light hand; heavy pressure will merge the layers into a solid mass. If you want a vegan version, substitute ghee with vegan butter or avocado oil, though the flavor profile will change. To keep them warm while cooking the rest, wrap finished parathas in a clean kitchen towel or place in an insulated container.
🍽️ Serving Suggestions
Serve piping hot with a rich, creamy Paneer Butter Masala or Shahi Paneer. Pairs beautifully with a spicy Mutton Rogan Josh or Butter Chicken. Accompany with a side of cooling Cucumber Raita and spicy mango pickle. Enjoy as a breakfast treat with a dollop of white butter and a hot cup of Masala Chai. Serve alongside a fresh onion and green chili salad seasoned with chaat masala.