Indian Bread / Laccha Parantha / Parotta / Paratha / Flat bread / Punjabi Laccha / Whole Wheat laccha / Atta Bread / Godhumai Parotta
|3 cup||Whole wheat flour|
|1¾ cup||Water (exact measure)(add few extra drops)|
|1 pinch||Sugar (optional)|
|1 pinch||Baking soda (optional)|
|6 stks||Fresh mint leaves|
|2 tsp||Garam masala powder|
|¼ cup||Ghee (room temperature)|
Finely chop the fresh mint leaves, take garam masala in a cup and keep it ready. Bring the cold ghee to room temperature and keep aside. Heat water in microwave for a minute (it should be warm and not hot, so adjust timing according to watts). If adding sugar mix that with water. Combine whole wheat flour with salt and baking soda, add water slowly to make a pilable dough. We need a soft dough (Thalarchiya Pesaya Vendhum – Tamil) (Sticky soft dough – English), knead for about 15 minutes , cover and let it sit for 30 minutes. Divide the dough into equal size balls and keep them covered to avoid drying. Lets go into the rolling procedure.
Take one portion, dusting flour, roll out into a circular disc. The thickness should be very thin, roughly about the thickness of a visiting card. Spread 1/2 tsp ghee or more depedning on your preference, over the top layer of the disc.
Sprinkle some chopped mint leaves and garam masala powder.
Fold as shown, like you fold for a paper fan. Complete till it reaches the other corner.
Its should form a long stuffed rope. Stretch it or twist gently.
Start rolling from one corner and seal the other end underneath the dough bud.
Dust the board with little flour and roll out the dough bud. Roll out only one side, do not flip and roll. Press gently to roll without affecting the layers, bcos too much rolling will spoil the layer and end product will look like flat chapati. Final rolled out disc should be little thick with visible layers.
Place the rolled out disc in a hot griddle, fry for few seconds (medium high flame), flip to other side and cook for another 30 seconds. Drizzling with oil is optional here, but will yield nice crispy bread if added. Loosen lightly before serving to make the layers separate. Better when served hot with choice of gravy.
Yield: 15 Parathas (4″ diameter)approx.
Use your imagination, play with it, choose variety stuffing. 1. Corainder Mint Gralic 2. Cheese with sauteid onions 3. Karam podi or paruppu podi with ghee 4. Kalonji seeds with butter 5. Ajwain powder or seeds 6. Roasted pepper with garlic 7. Spinach with onions and garlic.
These parathas are good when served hot but there’s always other choices 1. Lightly toast them again over a griddle before serving 2. Microwave covered with a damp paper towel for few seconds.
You can always subsitute ghee with oil. But if you wanna to taste real Laccha parotta go for Gheeeee..