Wholegrain Lachha Paratha

Ingredients:

250g (2 cups) wholegrain (Whole Wheat) Flour
1 tsp Salt
Ghee, to layer and cook the parathas

Method:

In a large mixing bowl, combine the wholegrain (whole wheat) flour and salt. Mix well to combine, then add a tbsp of oil and rub it into the flour until you see coarse crumbs. Add water a little at a time and knead well to make a smooth and soft paratha dough. Cover the dough and allow to rest for 10 minutes.

After 10 minutes, knead for a few minutes until the paratha dough is soft and pliable. Divide the dough into 10 equal portions.

Pre-heat a skillet on medium heat. (If you are using a cast iron skillet, then grease the skillet well and allow it to preheat.)
Keep some flour aside for dusting while rolling the dough. Shape each dough portion into a ball, then press flat between the palms of your hands. Dust the dough with flour and roll it into a 15cm (6 inch) diameter round. Smear some ghee or oil on this rolled out dough. Dust some flour over the ghee. This flour and ghee will help the lachha paratha split itself into layers.

Fold the lachha paratha dough like an accordion, similar to a saree pleat. Start from one end of the dough and reach the end. The dough is essentially made into a pleat. Once you have stacked up all the pleats one over the other, roll the dough like a Swiss (jelly) roll.

Flatten the pleated swiss roll between the palms of your hands, dust in flour and roll into a 10-12.5cm (4-5 inch) diameter round. You will be able to see the layers very clearly as you roll.

Place the rolled, layered, Lachha Paratha on the preheated skillet. Cook over medium heat on both sides for a few seconds, then smear over some ghee and cook until golden brown and completely cooked through.
Prepare the remaining dough in the dame manner. Serve warm