Parotta / Lacha Paratha / Flaky Paratha

Learn how to make flaky easy parotta - flaky layered Indian flat bread

Lacha Paratha

Ingredients

Maida flour/ All purpose flour- 2 cups

Sugar- 1 tsp

Curd- 1 tbsp

Oil- 4 tbsp

Ghee- 1 tbsp

Milk- 1/2 cup

Water to knead

Salt to taste

To make layers

Oil- 1/4 cup

Rice flour- 1/4 cup

Parotta

How to mix parotta dough

In a wide bowl add maida, sugar, salt, oil, milk and required water. Knead dough for 15 mins until soft and smooth. Set aside for 1 to 2 hours( the long you rest the parotta dough it becomes soft, elastic and flaky).

How to make layers in parotta

Divide the dough into equal lime sized portions. Roll out each lime sized dough into chapati( round discs) as thin as possible. Spread one tsp oil on the rolled dough and sprinkle 1/2 tsp rice flour on top of rolled and oiled dough. Starting from one end make fleets like doing for saree or fold like making paper fan till u reach other end. Gather the fleets made with dough. Hold one end of gathered fleet in center and roll like a wheel( clockwise) and tuck the other end below the wheel. Do the same process with rest of dough until fleeted and wheeled. Cover these prepared parotta dough with damp cloth and rest it for 30 mins.

How to cook parotta

After 30 mins roll out each prepared dough wheel into thick parottas( into circle).

Heat tawa or griddle, when hot, lay each rolled thick parottas on tawa and cook on both sides on medium heat for 5 mins, smearing oil around parotta if needed. Fry parotta until cooked and golden brown on both sides.

How to bring flakes in cooked parotta.

Place upto 5 to 6 cooked parotta on top of another. Cover piled parotta with clean cloth( since its too hot) use both hands and dab on sides of parotta, by dabbing vigorously on the sides the layers in parotta will open up and become flaky. Remove parotta from cloth and serve hot with chicken curry or veg curry of your choice.

Click here for Chettinad Soya Curry recipe

or

Click here for Chicken Kurma recipe

Flaky Paratha