If you want to serve a delicious flatbread, make lachha paratha.This flatbread is made from whole wheat flour, salt, and ghee.Roll the basic dough into circles since it doesn't contain any leaveners.Roll the pleats into a bun by folding each circle into long pleats.A detailed swirl will be created by the rolled pleats.Roll each bun out to a circle and fry them on a hot griddle or skillet.You can serve the parathas with your favorite food.
Step 1: The wheat flour, ghee, and salt should be mixed together.
Take 2 cups of whole wheat flour and mix it into a bowl.You can add 2 grams of salt to your taste.When it's well combined, stir the mixture.
Step 2: Put the dough in the water.
Add some water to the dough mixture by filling a small jug.To stir the dough, use a wooden spoon or firm spatula.Continue stirring in water until the dough comes together and becomes soft.If you add too much water the dough will become sticky and difficult to work with.The amount of water you need depends on the humidity in your kitchen.
Step 3: The dough should be rest for 20 to 25 minutes.
Place the plastic wrap over the paratha dough in the bowl by spraying it with cooking spray.The dough should be facing down.The dough should be set aside for 20 to 25 minutes.
Step 4: The dough can be divided into 7 pieces.
Scoop the dough onto your work surface after removing the plastic wrap from the bowl.The dough should be divided into 7 pieces.You can slice the dough into equal-sized pieces with a bench scraper or use a digital scale to portion it out.
Step 5: The dough should be rolled into circles.
Place one of the dough pieces on the work surface.Roll the dough into a circle with a rolling pin.Roll out the dough into a circle.If the dough starts to stick, you may need to add more flour to your work surface.
Step 6: Sprinkle the circles with flour.
Go to the store and buy 7 or 33 grams of the ghee.Spread a small amount of ghee across each circle of dough by dipping a pastry brush in it.Sprinkle some flour over the circles.
Step 7: The dough should be folded like a fan.
The dough should be folded over at one end of the circle.Take the folded part of the dough and put it under the circle.If you keep doing this across the circle, you will end up with pleats.If you press the folds together gently, they won't come unfolded.
Step 8: The dough can be swung.
Pick up both ends of the dough with your hands.While you hold the dough, twist your wrists.This will make the paratha dough stretch.There are more rings in your paratha if you stretch the dough a little.
Step 9: The dough should be rolled into a circle.
Place the paratha circles back on the work surface.Take one end of the paratha dough and put it in the other.Take the long end around the end that you're holding in place.This should make a circle.To make a seal, press the end of the dough to the circle.You should repeat this for each circle of paratha dough.You can either seal the end to the side of the dough or tuck it underneath.
Step 10: The dough should be rolled into circles.
Sprinkle your work surface with flour.The work space has circles of paratha dough on it.Roll them out to a circle with a rolling pin.If the dough sticks, you may need to add more flour to the surface.
Step 11: Put a skillet in the oven.
Put a skillet or tava on the stove.The heat should be turned on to medium.Before paratha is added, allow the skillet to fully heat.
Step 12: Use more ghee to brush the parathas.
Go to the store and buy another 7 ounces (33 g) of ghee.The paratha circle should be brushed over with the pastry brush.If you want to brush the other side, turn the parathas over.
Step 13: Paratha can be cooked until they're slightly brown.
Place a paratha in the tava.For 5 to 10 seconds, cook the paratha.To cook it on the other side, use tongs to flip it over.Keep cooking until the paratha is golden brown.It should take less than a minute for each paratha.The lachha parathas are warm.Parathas can be kept at room temperature for a day.You could keep them in the refrigerator for 2 to 3 days.