lachha paratha

  Layered Rotis also called as Lachha Parathas are made in many parts of India. It can be made in triangular, round or square shapes. After the parathas are cooked, you can see several distinct layers. The outer layers are crisp while the inner layers are soft.  Some people like to fill the layers with some stuffing like chutney or sabzi. There are many different ways to create the layers in the paratha. Here are a few ways of doing it.

IngredientsWheat flour - 1.5 cups
Salt - 1 tsp
Oil - 2 tsp 
Warm Water - as needed (app. 1/2 cup)

For layering
Oil/Ghee - 3-4 tblsp
Dry Flour 





Method 1
1. Mix the flour, salt and  oil. Add the warm water little by little and knead the dough.
2.  Knead the dough nicely till it becomes soft and pliable.
3. Cover it with a damp kitchen towel or plastic wrap and let it rest for atleast 15 minutes.
4. Knead the dough again and make lemon sized balls.  
5. Dip each ball into dry flour and roll it out into a small disc using a rolling pin.
6. Spread 2-3 drops of oil on this rolled out roti. Sprinkle little dry flour on it.
7. Fold the roti in half to form a semi circle. Spread 2 dops of oil/ghee and sprinkle little dry flour on this.
8. Fold the semi circle into half so that it forms a triangle.
9. Roll out this into a bigger trangular roti. If you are not able to maintain the triangular shape, then roll it out like as a circle. Either way the layers will be there.
10. Heat a tawa on meium high heat and place the triangular roti  on it.
11. When light brown spots appear, flip the roti. Drizzle/Spray few drops of  oil/ghee.
12. After both the sides are cooked, remove from the tawa and transfer to a hot pack or a closed container to maintain its softness.
13. When you break the roti, you can see the layers distinctly. Serve with raita or any curry.

Method 2
 - You can also make round multiple layered parathas using a slightly different method. For this, first roll out the roti and spread some oil. Then beginning with one side, fold it over and under alternatively just like making a paper fan or saree pleets. Roll the pleated dough lengthwise to form a ball of dough with layers. Now roll it out again with a rolling pin and roast it. These rotis will have multiple layers.