### Lachha Paratha: A Flaky, Crisp, Multi-Layered Flatbread from North India
Lachha paratha is a cherished Indian flatbread distinguished by its special texture, featuring numerous flaky layers that offer a pleasing contrast of a crisp outside and a tender inside. Hailing from Punjab, this dish is also known as lachedar paratha and has attained significant popularity throughout North India. It is particularly renowned in the paranthe wali gali (street of parathas) in Old Delhi, where street vendors present a range of Indian flatbreads, with lachha paratha being a prominent choice.
#### Ingredients and Preparation
The main component for lachha paratha is whole wheat flour, or atta, although a mix of whole wheat and all-purpose flour can also be utilized for a more tender texture. The essential ingredients consist of:
– Whole wheat flour (atta)
– Salt
– Oil or ghee (clarified butter)
– Water
For those adhering to a vegan lifestyle, oil may replace ghee. The creation of lachha paratha does not involve baking powder or eggs, making it a nutritious option.
#### Step-by-Step Guide to Crafting Lachha Paratha
1. **Dough Preparation**: In a bowl, mix whole wheat flour and salt. Incorporate a tablespoon of oil or ghee and blend thoroughly. Gradually pour in warm water to create a soft dough. Knead for several minutes and allow it to rest for around 10 minutes.
2. **Shaping the Dough**: Take lemon-sized portions of dough and form them into smooth balls. On a floured surface, roll one ball into a flat disc, about 7-8 inches in diameter. Drizzle with oil or ghee and sprinkle with flour to increase flakiness.
3. **Creating Layers**: Beginning at one edge, fold the rolled-out flatbread into ½ inch pleats. Once pleated, twist the dough to create a spiral or coil shape. Repeat this with the remaining portions of dough.
4. **Rolling the Coils**: After shaping the coils, let them rest for 30 minutes beneath a damp cloth. Then, roll each coil into a flat round shape again, applying oil or ghee and flour as needed.
5. **Cooking the Paratha**: Heat an iron tawa or griddle. Place the rolled paratha on the hot surface. Cook for roughly 20 seconds without disturbing, then flip and cook for another 20 seconds. Continue turning until brown spots emerge, using a flat ladle to press down and encourage puffing.
6. **Finishing Touches**: Drizzle with oil or ghee and toast for a few additional seconds until both sides are well-browned and the layers are distinct.
#### Serving Suggestions
Lachha paratha is best served hot from the griddle, accompanied by various side dishes such as palak methi paneer, palak paneer, dal makhani, or mushroom masala. It can be enjoyed for breakfast, brunch, lunch, or dinner, making it a flexible addition to any meal. For those making it ahead of time, the parathas can be wrapped in a kitchen towel or frozen for future use.
#### Conclusion
Preparing lachha paratha at home is a gratifying endeavor that fills the kitchen with an alluring aroma. Once you sample this flaky, layered flatbread, you’re likely to favor it over takeout alternatives. Relish the pleasure of cooking and enjoy the delectable taste of homemade lachha paratha!