2tablespoonsvegetable oilplus more for layering and frying
Make the dough
Mix together whole wheat flour, all-purpose flour, fine semolina, granulated sugar, salt, and vegetable oil in a large bowl or a parat (large shallow plate).
Add water (approx ¾ cup) little by little and knead to make a soft dough.
Knead the dough for 2-3 minutes until it becomes smooth.
Cover with a damp kitchen cloth and set aside on the counter for 20 minutes. This step will let the gluten relax and make the dough soft and pliable.
Knead again for 3-4 minutes. Cover and set aside for another 20 minutes. Divide the dough into 10-12 pieces and roll each piece to make a ball.
Keep the balls covered with cloth to prevent them from drying.
Rolling Lachha Paratha
Dust a dough ball lightly with dry flour and roll as thin as possible. Do not worry about tearing it at places or about the shape.
Brush oil generously over the rolled dough. Sprinkle little flour on top.
Fold the rolled dough like we roll a fan or like a pleat. Keep stretching a little from the sides while pleating.
Make a pinwheel with the pleated dough and tuck the end at the bottom.
Dust with flour and roll to make a 5-6 inch disc. The thickness of the paratha should be around 3-4 mm and the edges must be slightly thinner than the center.
The thicker the paratha, the more profound the layers will be. But make sure to cook it well so that it is not left uncooked from inside.
Frying The Paratha
Heat a griddle over medium-high heat. Transfer the paratha to the hot griddle.
Cook till brown spots appear on the bottom side (1-2 minutes). Flip and cook for a minute. Apply 1 teaspoon oil on each side and cook till brown spots darken. Keep pressing the paratha while cooking using the back of a ladle.
Transfer the paratha from the griddle to the counter. Crush it from both sides using your palms to open the layers. Serve hot with any curry-based dish.
Rolling Technique 2 Dust a dough ball lightly with dry flour and roll it to make a 6-7 inch circle. Brush generously with oil and sprinkle some flour on top. Using a sharp knife, make a cut from the center until the edge. Roll all along the edge to make a layered cone. Open the layers slightly from the top and press them down to make a circle. Now dust the circle with some flour and roll to make a 6-inch paratha.Rolling Technique 3Dust a dough ball with dry flour and roll it to make an 8-inch oval. Brush generously with oil and sprinkle some flour on top. Using a sharp knife, cut the oval roughly into thin stripes. Gather the strips together and fold them to make a pinwheel. Tuck the ends at the bottom. Dust lightly with flour and roll to make a 6-inch paratha.This recipe can be doubled or tripled.After making 3-4 parathas, wipe the griddle with a kitchen cloth to remove the burnt dry flour.