Sunny Priyan
Gather whole wheat flour, salt, ghee, and water to create a soft dough, ready to be rolled into the perfect Lachcha Paratha.
Combine flour and salt, knead with water and ghee to form a smooth dough, then let it rest for 20-30 minutes
After resting, portion the dough into 6-8 equal balls for medium-sized parathas.
Shape a portion of dough into a ball, then roll it out into a thin 6-8 inch circle, dusting with flour as needed.
Brush the dough with ghee, sprinkle flour, fold into pleats, roll into a spiral, then flatten it into a 6-8 inch circle.
Cook the paratha on a hot tawa, flipping and brushing with ghee until golden, crispy, and puffed on both sides.
Remove the paratha from the pan and serve hot. For a rich and authentic taste, always use ghee or butter.