Lacha paratha is an Indian flat bread or roti comprising of several layers. The paratha is toasted with butter on a non-stick pan or a tawa until it turns a golden brown colour. This bread or roti is served as a side accompaniment with curries or chutneys.
- 1 ½ cups flour
- 1 teaspoon butter
- Boiling water
- Additional butter and flour
- Combine the flour and butter together in a bowl and mix well. The mixture should resemble breadcrumbs.
- Add enough boiling water to the mixture to form a soft dough.
- Divide the dough into portions (each resembling the size of a golf ball).
- Roll each ball into a long length resembling long finger-like shapes.
- Smear a little butter on the dough. Curl one end of the dough inwards to form a coil.
- Flatten the dough and roll out to form flat, thin round discs or parathas.
- Repeat the procedure for the remainder of the dough.
- Heat a non-stick pan or tawa on the stove top.
- Place each paratha on the pan or tawa and toast.
- Tiny bubbles will appear on the surface of the paratha. Turn it over and smear a little butter.
- Toast one side of the paratha at a time.
- The paratha should be turned 3 times.
Serve the parathas hot with an accompaniment of curries or chuntney.