Think of a tasty laccha paratha for breakfast, and you’ll imagine eating a delicious meal made of the crisp, flaky flour shell, which sparkles in Butter and Ghee. The filling has a spicy taste and is packed with flavour. It also comes with an appetizer platter with pickles and curds, chutney and lassi to round out the dinner.

For you to get started, we’ve compiled the following details to search for to prepare laccha paratha (occasionally) according to your needs:

Laccha Paratha Ingredients & Pre-Process Method

• 1.(Wholemeal wheat flour) The flour Chakki Atta is the best choice for making parathas and rotis. It’s the most well-known option in most households, with brown hues for all types of flatbreads. It is certainly healthier than all-purpose flour. 1 cup (for dough) + 1/2 cup (for dusting)
• 2.Salt is an obvious choice; however, your parathas might require some spice too. A couple of teaspoons of salt will make your flatbreads more flavorful.
• 3.Water Cool or room temperature water are ideal for kneading the dough.
• 4.Ghee that is melted (clarified butter) is required in the dough and also when we roll and fold in the parathas. Use melted ghee for this process. Since many of the layers requires applying oodles of ghee, you’ll end with over one cup of ghee for the parathas. You could make use of oil too, however, the outcome could vary depending on the kind of oil you use.
• 5.Begin by mixing flour and salt, then the melted ghee. After that, let the ghee be evenly distributed throughout the dough. Gradually add water till the flour has been entirely mixed into a dough. There is no need to work the dough in this stage. You have to let the flour soak up the water and then form it into a dough. It could appear rough or not be as smooth as you would like, but that’s fine! Be patient!
• 6.Wrap the dough in cling wrap and allow it to sit at room temperature for 30 – 40 minutes. This allows for the dough’s gluten to become active and makes kneading it much easier.
• 7.Then, you can knead it for five to six minutes using your hands. You’ll end up with a uniform, smooth dough that springs in a little when the dough is pressed. You can then decide to bake/roast/shallow fry the parathas as soon as you can or put your dough inside the fridge and it’ll last up to five days.

Process:

• 1.Split the dough into smaller pieces and then create small dough balls with the dough. Dust the dough balls with flour before placing them on the countertop or the rolling board.
• 2.They can then be smoothed by pressing them against the fingers. Then, they can be flattened as much as possible without any difficulty. Use a rolling pin to shape each dough disc in a medium-sized circular shape. A rough circle will suffice.
• 3.Use a brush to apply ghee on the surface of the paratha. Sprinkle some flour loosely over the ghee.
• 4.Use one of the edges of the paratha, place it in the center, and then lay the other side over one to create the shape of the square.
• 5.Make sure you coat the dough with flour before rolling it out to form the shape of a square paratha. Sprinkle the dough with flour in case the dough gets sticky. The dough is denser than rotis once made into rolls.

Techniques for storing frozen laccha paratha

There are two ways to freeze parathas. In both instances, you’ll require sheets of butter or wax paper, a zip lock bag or an airtight container.

Technique 1 – Freezing Raw Laccha Paratha

If you are using this method, simply apply some melt ghee onto both sides of the paratha that you have rolled out and then place them on an aluminum foil sheet. Then, add the foil and cover the rolled-out parathas that way. Place your tray inside the freezer until the parathas to solid. After they’ve cooled place them in an airtight bag.

Technique 2 – Freezing Semi Cooked Laccha Paratha

Another option is to cut it in half, semi cook the paratha and then freeze it. In a hot pan, cook the paratha on one side long enough that you will be able to see the colour change on the top. Once that’s happened, take off the paratha, and place it in plate to cool. Place the parathas on a stack with wax paper between them. Since they’re not fragile, you can put them in a zip lock bag to freeze.