Laccha paratha or Laccha Paratha is a North Indian specialty. Laccha means “ring” in Hindi. Whole wheat flatbreads made with whole wheat flour use essential ingredients like whole wheat flour, salt and ghee, or olive oil. The paratha’s many flaky and crispy layers make it unique, and they are soft and tender. These Indian flatbreads can be made in a few minutes and can be topped with any curry or gravy. This crispy, flaky paratha can also be known as Lachedar or Paratwala. Parat (or “Laccha”) refers to the layer formed when the paratha has been cooked. Parotta is a South Indian version the laccha paratha. It’s made from all-purpose flour, and it is a Malabar speciality. The Malabar Parotta is a Malabar paratha with all-purpose flour. It has a soft texture. Laccha Paratha is usually made from whole wheat flour, and all-purpose flour can also be used. Restaurants may use a combination of both flours. For home baking, however, whole wheat flour should be used. Below mentioned is the recipe on how to make laccha paratha at home and with a suitable cooking technique. How to make Laccha Paratha?  Laccha paratha is easy to make in just a few minutes, and this is achieved by folding the dough multiple times and then pleating it. Multiple layers can be achieved in many ways, and here is the method we use. Laccha Paratha Ingredients and recipe 

• 1. In a bowl, combine 2 cups whole wheat flour and salt.
• 2. You can also add 1 to 2 teaspoons ghee or oil.
• 3. Each part should be hydrated.
• 4. Combine the whole wheat flour with water until the dough is smooth.
• 5. After the dough has rested, make small balls from the dough. Cover the bowl with a napkin.

Rolling laccha paratha

• 1. Place one ball of dough onto a flat surface. Dust the dough lightly with flour.
• 2. You should roll it into a thin disc. Sprinkle flour on top of the dough as you roll it.
• 3. Coat the paratha disc with ghee/oil, use it liberally.
• 4. Sprinkle whole wheat flour on top.
• 5. Fold the dough starting at the edge.
• 6. You can either continue to pleat or fold it like an old paper fan.
• 7. Next, roll out the gathered dough into a tight circular shape. Join the edges.
• 8. Continue rolling the dough.
• 8. Ready to roll laccha paratha on either a griddle order or a tava

Roasting laccha paratha

• 1. Heat the griddle, tava, or frying pan. Keep the flame at medium-high to very high. Place the paratha once the tawa has reached a high temperature.

TIP: To check the heat of your pan, sprinkle 2 to 3 pinches of flour. If the flour particles have browned in less than a minute, the pan should be hot enough for the paratha to be roasted. Use a kitchen towel to remove any flour particles that have browned before placing the paratha into the oven.

• 1. Turn the paratha over once one side is cooked. You will see some air pockets and blisters.
• 2. To cook the second side, use ghee or oil.
• 3. After the second side is cooked, flip the side. Place ghee on the other side and cook for a few seconds.

Turn the parathas several times until they are golden brown. Press the sides of the parathas with a spatula while they are being fried. To roast the parathas, you can also use ghee to coat a pan. This is how you should make all laccha parathas. You can place them in a casserole, roti box or other container and cover with a tight-fitting cap. They should be warm. But if you do not want to go to the trouble of preparing the Laccha paratha at home, then you can easily opt for the GOELD Laccha paratha which is trans-fat free & comes with zero preservatives. All you need to do is to heat these delicious parathas in either oil, ghee or butter and serve them with any curry recipe like, palak paneer or Kadai mushroom or chana masala, or with mango pickle. Enjoy your laccha paratha!