Laccha Paratha

Laccha Paratha - Nandita Pai ShiraliIngredients

Whole wheat flour - 2 cup
Water - for making dough
Coriander Leaves - 1/2 cup, chopped
Ajwain seeds / carom seeds - 1/2 tsp
Olive Oil - 1 tbsp
Salt - to taste
Ghee - to taste


Method

• Combine together wheat flour, salt, chopped coriander leaves, carom/ajwain seeds, a little oil and water to make a dough, just as for chapathis/rotis. Keep aside for 10-15 minutes
• Make equal portioned balls out of the dough.

• Roll out each dough ball as you would for chapathis/rotis.
• Now here goes the layering process. Smear a little olive oil over the rolled out dough, start folding from one end like you would when you make paper fan (or even saree pleats!) and smear a little more oil in the inside of each fold.
• Keep folding until you have converted the flattened out dough into a pleated formation.
• Holding one end of it, make a wheel and just tuck on the ends to avoid them from separating.
• Using a rolling pin, flatten them out gently using little flour.
• Do not put too much pressure, as the layers may merge.

• Put them on hot skittle and roast them on medium flame by smearing a little ghee on each side.

• Serve hot with any side dish of your choice!