Photograph of the finished Lachha paratha

India · Bánh dẹt nhiều lớp xoắn Lachha

Lachha paratha

50 min Hands-on time + 1 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 2.2 lb
  • Photograph of Ghee Ghee 12.7 oz
  • Photograph of Rice flour Rice flour 5.6 oz
  • Photograph of Salt Salt 0.8 oz
  • Photograph of Cumin seeds Cumin seeds 0.7 oz
  • Photograph of Fresh milk Fresh milk 1 cups

Method

  1. 1 Knead the flour with warm milk, water, and salt for 12 minutes, then let it rest for 1 hour under a damp cloth.
  2. 2 Roll a piece of dough into a very thin sheet, then spread ghee on it and sprinkle rice flour all over the surface.
  3. 3 Sprinkling rice flour between the layers holds them apart; only the ghee paste binds them together.
  4. 4 Fold the dough sheet into creases like a paper fan, then stretch it out.
  5. 5 Twist the dough strip into a spiral shape, then flatten and roll it into a sheet 5 mm thick.
  6. 6 Grill the cast iron pan for 3 minutes on each side, then tap the pancake with both hands to release the layers.

With an appliance

  • Oven 47 min

    Replace step 6: spray both sides with lachha oil, bake on the middle rack at 230 degrees for 8 minutes and flip after 4 minutes; the layers will cook evenly, requiring less constant monitoring of the pan but with fewer burnt spots, and the pancake will still be tossed while hot.

Start cooking