Lacha Paratha

Name: Lacha Paratha
Total time: 1200 s
Yield: 6 servings
Cuisine: Pakistani
Ingredients: 2 cups Flour; 3 tbsp Ghee (melted); 1/2 tsp salt; Ghee as required; Flour as required; Water to knead dough

Amber Saleem @cook_16677441

When I was 14 years old, it was difficult for me to eat rice or roti in Sehri time. So, my mother made different types of paratha for me. I just loved the taste. Till now I eat only Paratha in Ramadan.

Amber Saleem @cook_16677441

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Ingredients

20 Mins

6 servings

2 cupsFlour
3 tbspGhee (melted)
1/2 tspsalt
Ghee as required
Flour as required
Water to knead dough

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Steps

20 Mins

1

In a large plate place flour, make a well in the center and add salt, and melted ghee.
2

Mix everything and adding little water at a time start kneading to form soft dough, use water as required.
3

Once done cover the dough with a damp cloth and set aside for 30 minutes.
4

After 30 minutes the dough will be ready to roll.
5

Divide the dough into 6 smaller portions, take a rolling pin and board, and dust it with some dry flour. Roll the dough into thin sheet, shape does not matter.
6

Grease the dough sheet with good amount of ghee; spread it using your fingers, sprinkle some dry flour on top.
7

Start making pleats, by holding each ends and folding them. Once done stretch it similar to a rope.
8

Coil it back into a ball and press it down. Roll the rolled dough into smaller disc and then allow it to rest for 10 minutes.
9

After 10 minutes, again start rolling the rolled dough, into a paratha approximately 7 -8 inches in diameter. Use dry flour if required.
10

Preheat the iron tava, and place the rolled lachha paratha on it, and cook it over high heat for 1 minute.
11

Flip the paratha and, spread some ghee using a spoon. Flip it and spread some more ghee.
12

Cook the parathas over medium high flame, using a flat spoon press the parathas down so that they are evenly cooked and is crispy. You will begin to see golden spots.
13

Follow the same steps and cook the remaining parathas.
14

Serve hot.