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Laccha Paratha Recipe, How to make Laccha Paratha or Multi Layered Indian Flat Bread

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Laccha Paratha don’t need any introduction, right, foodies? Be it with Palak Paneer or Vegetable Jalfrezi , these flaky and crisp multi-layered Indian flatbreads rule our taste buds. Laccha Paratha are usually served along with luscious and spicy curries in various restaurants across the globe. However, I love preparing them and their variations such as Pudina Laccha Parathas at home. These days, readymade Laccha Paratha are available in superstores. But as you know, nothing can beat homemade, piping hot Laccha Parathas! Additionally, when you prepare Laccha Parathas at home, you can rest assured about the quality of ingredients and your meals bound to become more salutary.

 
A perfect Indian bread, one of the most ordered ones in the restaurant. Now you can make it at home using this Laccha Paratha Recipe.
In order to make these yummy things more crispy, you may have to use a tad bit of oil more! Don’t get worried about it because how often do you relish Laccha Parathas at home?
 
For a day, shed all your reservations, prepare piping hot, crunchy Laccha Parathas and feast on it with your family. I have just shared its easy recipe with you all:
 
A perfect Indian bread, one of the most ordered ones in the restaurant. Now you can make it at home using this Laccha Paratha Recipe.
 

Laccha Paratha

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Laccha Paratha / Multi Layered Indian Flat Bread

Author Neha Mathur

Ingredients

  • All purpose flour Maida - 3 cups
  • Sugar - 1 tbsp
  • Salt - 1 tsp
  • Oil - 1 tbsp and more for applying and frying

Instructions

  1. Mix flour, sugar, salt and 1 tbsp oil in a bowl.
  2. Make a soft dough using water.
  3. Knead the dough for 5-6 minutes until it becomes soft.
  4. Cover and keep the dough for 20 minutes.
  5. Knead again for 3-4 minutes.
  6. Cover and keep for another 20 minutes.
  7. Divide the dough into 8-10 pieces.
  8. Make small balls from each piece.
  9. Dust the dough and roll it as thin as possible.
  10. Don't worry about tearing it while rolling.
  11. Apply oil generously over the rolled dough.
  12. Sprinkle little dry flour on top.
  13. Fold the rolled dough like we roll a fan or like a pleat.
  14. Make a pinwheel with the pleated dough.
  15. Dust and roll the paratha to make a 7-8 inch disc.
  16. Heat a griddle.
  17. Keep the paratha on the hot griddle.
  18. Cook till brown spots appear.
  19. Turn the paratha on the other side.
  20. Apply oil on both the sides and cook till brown spots darken.
  21. Apply little pressure while cooking using back of a ladle.
  22. Remove the paratha from the griddle.
  23. Press from both the sides to open the layers
  24. Serve hot with any curry based dish.

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Comments

    • Neha Mathur

      The amount of water depends on the quality of the flour used. Keep adding little by little and stop when a soft dough is formed.

      Reply

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