lachha paratha (layered indian pan-fried bread)

Makes 8-10 parathas


3 cups of whole wheat flour or all purpose flour or you can also use half of each.

1 tbsp salt

1 tsp ajwain/carom seeds (As I said its optional)

1 ½ tsp ghee or oil to mix with the dough + Extra for brushing and pan frying


Mix all the ingredients for the dough and adding water a little at a time knead it into a smooth and soft dough. Soft enough for the fingers to penetrate while pressing and smooth enough that it does not sticks to your hand.

Divide the dough into 8 to 10 equal parts. Using your two hands make a ball of them.

Take one dough ball and cover the rest with a damp cloth while you are working on it.

Dust your working space and using a rolling pin roll out the dough into a thin (almost 2-3 mm thickness) circle.

Brush ghee or oil on top of the rolled dough. Dust some flour, some 3-4 pinches and fold it in pleats. Just like a Japanese fan.

Hold the two ends with your hands and twist it a few times moving your hands in opposite direction and stretching the ends at the same time. You will end up making a long twisted rope.

Now put it back on the work space and make a spiral circle. Tuck the end inside.

Press it with your hand, dust and roll it again into a flatbread. It should be approximately 6-7 inches in diameter.

Now transfer your rolled out paratha to a hot griddle and cook brushing with ghee/oil until it gets small brown patches on it. Flip and repeat again.

Your lachha paratha is ready. Serve hot with any curry, chutney or a pickle.