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Laccha Paratha
Crispy, flaky, buttery goodness. These parathas are perfect served with a curry, or delicious as a snack on their own.
5
from 1 vote
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Prep Time
5
minutes
mins
Resting time
1
hour
hr
30
minutes
mins
Total Time
1
hour
hr
20
minutes
mins
Course
Appetizer, Lunch
Cuisine
Bread, Indian, Pakistani
Equipment
1 cast iron tawa
or use a a heavy bottomed frying pan
Ingredients
750
g
Plain Flour
1
tbsp
Salt
1
tsp
Sugar
1
tsp
Sunflower Oil
or any neutral oil
1 ¼
cup
Milk
mixed with 1 ¼ cup boiling water
Ghee (Clarified butter)
As required. Approx 1 tbsp in dough and 1 tsp per paratha
Instructions
Making the dough
Add the salt, sugar and oil to the plain flour into a large mixing bowl.
https://www.haloodiefoodie.com/wp-content/uploads/2022/04/VID_339730224_105159_297-1.mp4
Mix thoroughly.
https://www.haloodiefoodie.com/wp-content/uploads/2022/04/VID_339730323_160759_218-1.mp4
Mix in the milk mixture slowly, as required. The volume of water required will depend on the type and age of the flour and the humidity.
https://www.haloodiefoodie.com/wp-content/uploads/2022/04/VID_339730416_163553_870-1.mp4
Mix just until the dough comes together. At this stage the dough will be very sticky.
https://www.haloodiefoodie.com/wp-content/uploads/2022/04/VID_339730628_153658_597-2.mp4
Cover the dough with a damp cloth and let it rest for at least 20mins. Preferably an hour.
https://www.haloodiefoodie.com/wp-content/uploads/2022/04/VID_339730718_051627_711-1.mp4
Resting the dough allows the gluten to hydrate and will make rolling easier.
https://www.haloodiefoodie.com/wp-content/uploads/2022/04/VID_339730809_082128_902-1.mp4
After an hour, the dough is soft but not sticky and can be handled easily.
https://www.haloodiefoodie.com/wp-content/uploads/2022/04/VID_339730825_134548_016-1.mp4
Knead on a floured surface until the dough becomes elastic (like bread dough) for around 5mins.
https://www.haloodiefoodie.com/wp-content/uploads/2022/04/VID_339730917_081515_092-1.mp4
Partition into 100g dough balls and rest for 20mins
https://www.haloodiefoodie.com/wp-content/uploads/2022/04/VID_339731016_211636_667-1.mp4
Folding the dough
Roll the dough out very thin (ideally in a rectangle shape) and stick one long side to a tabletop.
https://www.haloodiefoodie.com/wp-content/uploads/2022/04/VID_339740315_014805_388-1.mp4
Spread on a thin layer of melted ghee.
https://www.haloodiefoodie.com/wp-content/uploads/2022/04/VID_339740417_090545_578-1.mp4
Lightly dust on some plain flour.
https://www.haloodiefoodie.com/wp-content/uploads/2022/04/VID_339740512_191212_577-1.mp4
Fold the dough in on itself like a fan.
https://www.haloodiefoodie.com/wp-content/uploads/2022/04/VID_339740603_074025_922-1.mp4
Lift up the 2 ends of the fan-shaped dough and gently stretch it until it's about 40cm long.
https://www.haloodiefoodie.com/wp-content/uploads/2022/04/VID_339740701_071928_766-1.mp4
Slap down the dough onto the work surface. Twist the dough into a swirled roll.
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You should have a layered dough ball. Allow to rest for 10mins. Preheat the tawa on medium-low heat.
https://www.haloodiefoodie.com/wp-content/uploads/2022/04/VID_339741025_025259_490-1.mp4
Rolling the Laccha Parathas
Roll the folded dough balls into roti/chappati-like round circles.
https://www.haloodiefoodie.com/wp-content/uploads/2022/04/VID_339741121_194221_603-1.mp4
The rolled-out parathas should be thicker than a roti/chappati but thinner than a £1 coin.
https://www.haloodiefoodie.com/wp-content/uploads/2022/04/VID_339750122_093029_446-1.mp4
Cook on medium-low heat initially, without any ghee/fat
https://www.haloodiefoodie.com/wp-content/uploads/2022/04/VID_339750305_094644_789-1.mp4
Cooking initially on low heat cooks out the starch.
https://www.haloodiefoodie.com/wp-content/uploads/2022/04/VID_339750510_150834_439-1.mp4
Ensure that any raw parts of dough are cooked through before proceeding to the next stage of cooking.
https://www.haloodiefoodie.com/wp-content/uploads/2022/04/VID_339750606_032645_745.mp4
When the parathas gets some colour on both sides, increase the heat to medium. Add in a tsp of ghee/oil
https://www.haloodiefoodie.com/wp-content/uploads/2022/04/VID_339750411_220941_326-1.mp4
Cook until the paratha is at your desired level of doneness.
Cook longer for a crispy paratha.
https://www.haloodiefoodie.com/wp-content/uploads/2022/04/VID_339750727_003139_511-1.mp4
Chalo Laccha Paratha kawa
https://www.haloodiefoodie.com/wp-content/uploads/2022/04/20190223_114117-1.mp4
Questions
Can I use chappati flour?
Can I use butter instead of ghee?
Video
Keyword
Flat bread, Laccha Paratha, Paratha