### Lachha Paratha: A Crispy, Flaky, Multi-Layered North Indian Flatbread
Lachha paratha is a cherished Indian flatbread celebrated for its flaky, multi-layered consistency. Hailing from Punjab, this bread is generally made using whole wheat flour, also termed atta. Commonly known as lachedar paratha, it is particularly well-liked in North India, especially in the renowned Paranthe Wali Gali of Old Delhi, where street vendors offer a variety of parathas, with lachha paratha being a highlight.
#### Ingredients and Preparation
The essential ingredients for lachha paratha consist of:
– Whole wheat flour (atta)
– Salt
– Oil or ghee (clarified butter)
– Water
While traditional methods utilize solely whole wheat flour, a combination of all-purpose flour and whole wheat flour can also be employed for a softer texture. The dough is prepared by blending flour and salt, adding oil or ghee, and gradually mixing in warm water to form a pliable dough. After kneading, the dough is permitted to rest for roughly 10 minutes.
#### Step-by-Step Guide to Making Lachha Paratha
1. **Dough Preparation**: In a bowl, mix whole wheat flour and salt. Add a tablespoon of oil or ghee, then gradually add warm water to create a soft dough. Knead for a few minutes and allow to rest.
2. **Forming Dough Balls**: Take out lemon-sized portions from the dough and roll them into smooth balls. Dust the work surface with flour.
3. **Rolling Out the Dough**: Roll each ball into a flat circle about 7-8 inches in diameter. Drizzle oil or ghee on the surface and sprinkle with flour to boost flakiness.
4. **Creating Pleats**: Starting from one end, fold the rolled flatbread into ½ inch pleats. Once pleated, gently stretch the dough and curl it into a spiral shape.
5. **Resting the Coils**: Let the coiled dough rest for about 30 minutes covered with a damp cloth.
6. **Final Rolling and Cooking**: Roll the coiled dough back into a flat round shape. Heat a pre-heated iron tawa (griddle) and cook the paratha over medium-high heat. Flip it after 20 seconds, then continue cooking until brown spots appear, pressing lightly to help it puff. Drizzle with oil or ghee and cook until both sides achieve a golden brown color.
#### Serving Suggestions
Lachha paratha is best served hot off the griddle, accompanied by a variety of side dishes such as:
– Palak Methi Paneer
– Palak Paneer
– Dal Makhani
– Mushroom Masala
It is suitable for breakfast, brunch, lunch, or dinner, making it a flexible addition to any meal. For those preparing ahead, cooked parathas can be wrapped in a kitchen towel or frozen for later use.
#### Conclusion
Making lachha paratha at home is a fulfilling endeavor that fills the kitchen with delightful scents. Once you try this recipe, you’re likely to favor homemade lachha paratha over takeout, enjoying the fresh, warm layers that pair perfectly with your favorite Indian cuisines.