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Laccha Paratha
Laccha Paratha is a traditional Indian recipe (from north India and Kerala) for a classic layered and coiled flaky flatbread that originated in the region of Bengal. The full recipe is presented here and I hope you enjoy this classic Indian version of: Laccha Paratha.
prep time
30 minutes
cook time
40 minutes
Total Time:
70 minutes
Serves:
4
Rating: 
Tags : CurryBread RecipesIndian Recipes
I've heard this called a naan bread before now, and in some places I've even seen it on a list of India's 10 favourite naan breads, that kind of thing. But it's not a naan it's an unleavened flatbread, a paratha to be technically correct. There are two types of parathas, one (originating from the Punjab) which is stuffed with various fillings. The other, the Dhakai paratha, are multilayered and flaky, and take their name from Dhaka in Bangladesh and the laccha paratha is an example of these. Laccha parathas are most well associated with northern India, though known as as kerala parotta they are also known from the Malabar region of Kerala.
Parathas are layered flatbreads and are typically thicker and more substantial than chapatis/rotis because they have been layered by coating with ghee or oil and folded repeatedly. What distinguishes laccha paratha is that it's not just layered but it's also coiled; yielding an extra layer of flakiness.
Note that maida is a white flour from the Indian subcontinent, made from wheat. Finely milled without any bran, refined, and bleached, it closely resembles cake flour.
Ingredients:
120g (1 cup) fine maida (plain cake flour)
60g (1/2 cup) extra flour for dusting
Warm Water for kneading
2 tbsp ghee
3 tbsp oil
1/2 tsp salt
Method:
Place the flour in a bowl, then mix with 1/2 tsp salt and 1 tbsp oil. Bring together as a dough by slowly incorporating warm water in small, 1-2 tbsp amounts. You will end up with a soft but not tacky dough.
Grease the surface of the dough with 1/2 tsp oil then place in a bowl, cover with a clean cloth and set aside to rest for 25 minutes. After this time divide the dough into 4 equal portions, forming each one into a ball.
Take the first ball of dough, flatten it between your palms, dust with flour, then place on a floured work surface and roll out into a thin disc about 20cm (8 in) in diameter. Spread 1/2 tsp warmed ghee or oil evenly over entire surface using a brush then sprinkle 1 tsp dry wheat flour over it.
Hold approx 1/3 inch wide strip with your first two fingers and thumb from the top edge of rolled raw paratha, lift and fold backwards such that top edge remains on top.
Now, taking on end, fold the dough backwards and forwards so you bring it together as 5-6mm tall plaits until the whole dough is plaited. Using the thumb and forefinger of both hands grab the two ends of the dough. Lift the strip slowly away from rolling board and give a few mild gentle swings. This will stretch the strip a bit. Transfer the plaited dough to your work surface.
Holding one end of the dough, with the pleats uppermost roll it into a circle like a snail's shell. Repeat with the three other pieces of dough.
Now take the first rolled piece of dough, dust lightly with flour then gently roll out (use light pressure on the rolling pin) to a diameter of about 15cm (6 in). Again, repeat with the three remaining pieces of dough.
Place a tawa, heavy-based pan or griddle over medium heat. When hot, add the first laccha paratha and when you see tiny bubbles popping on the surface flip it over. Spread 1 tsp oil on each side with a brush and keep cooking and flipping occasionally until both sides are evenly covered in golden brown spots. Transfer to a warmed plate and spread melted ghee over the surface. Cover with a cloth to keep warm as you cook the remaining flatbreads.
