Tea with crispy laccha paratha

Name: Tea with crispy laccha paratha
Cuisine: Pakistani
Ingredients: 1 1/2 Cup Maida; 1 Tsp Salt; 1 Tsp Sugar; 1 Tbsp Rava/Semolina; 7 Tbsp Ghee; 2 Tbsp Butter; Warm water

Aisha Imran Karwa @cook_16711048

#TeaTimeMenu
I love paratha with tea, always make it for tea time

Aisha Imran Karwa @cook_16711048

#TeaTimeMenu
I love paratha with tea, always make it for tea time

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Ingredients

1 1/2 CupMaida
1 TspSalt
1 TspSugar
1 TbspRava/Semolina
7 TbspGhee
2 TbspButter
Warm water

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Steps

1

Instructions Add salt, sugar, and Rava to maida flour; mix the dough with warm water. Dough consistency should be Roti/Chapati dough consistency. Rest the dough for 15 to 20 minutes.
2

Knead the dough again, make dumplings of equal size, it makes about 4 parotta.Rest the dough again for 15 mins.
3

Combine Ghee and butter in a bowl and melt together in a microwave or on a stove. Roll the dough as thin as possible, don't worry about it's shape. Apply Ghee and butter mixture thoroughly on top of rolled parotta. Once it's rolled, make thin slices of the rolled parotta using pizza cutter or knife. Gather all the slices of parotta and roll them in your finger to make it a dumping again.Rest the slices of parotta dumplings again for 5 to 10 minutes.
4

Grease a plate with Ghee and butter mixture, take dumping of sliced parotta pat them gently and give a round shape.
5

Heat the Tawa, add 2 tsp of ghee once it's hot, place the parotta on tawa cook in medium heat till it gets the brown spot on both the sides. Add ghee on both sides while it is getting cooked. Once the parotta's are cooked, smash them in your hands to separate the layers.
6

Enjoy this soft, crispy and multi-layered parotta with choice of your thing.
7

Notes While dough is resting, cover them with a cling film or damped cloth so that dough doesn't get dry.