Soft & Crunchy Lacha Paratha with Ghee and Spiral Layers
Equipment
- Large Mixing Bowl for kneading dough
- Rolling Pin & Board for shaping dough
- Cast-Iron Skillet / Tawa for cooking parathas
- Pastry brush (optional) to brush ghee between layers
- Bench Scraper (optional) for cutting spirals
Ingredients
For the Dough
- 3 cups all-purpose flour maida
- 1 tsp fine salt
- 2 tsp granulated sugar
- 2 tbsp ghee for dough
- 1 cup warm water approximate
- Extra all-purpose flour for dusting
For Layering & Cooking
- ½ cup ghee melted and kept warm
- Extra flour to roll out
Optional: finely chopped fresh coriander or ajwain for flavor in layers
Instructions
Make the Dough (5 min)
- In the mixing bowl, whisk together flour, salt, and sugar.
- Stir in ghee, rubbing into the flour until it resembles coarse crumbs.
- Gradually mix in warm water to form a soft, supple dough.
Knead & Rest (10 min)
- Transfer to a floured surface; knead for about 5 minutes into a smooth ball.
- Cover with a damp cloth and rest for 10 minutes. - (Resting is essential—rested dough leads to softer layers.)
Divide & Shape (3 min)
- Divide dough into six equal balls (~100 g each).
- Lightly flour each ball.
Roll & Spiral Fold (5 min each)
- Roll out a ball into an oval (7×8″), brush with ghee, sprinkle a light dusting of flour.
- Starting from the shorter end, roll into a tight log.
- Coil the log into a spiral, tuck the end under. Flatten slightly.
- Repeat with all balls, placing spirals on a floured tray.
Roll to Paratha (3 min each)
- Working with one coil: gently flatten and roll into a circle (~7–8″), careful not to press too hard to preserve layers.
Cook Parathas (2 min each)
- Heat skillet/tawa on medium-high.
- Place paratha; cook 30 seconds until brown spots appear. Flip.
- Brush lightly with ghee, press with spatula; cook ~30 seconds. Flip again, brush ghee, cook 30 seconds.
Finish & Serve
- Remove and let rest 1 minute.
- Serve hot, with visible spiral layers gleaming with ghee.