Paratha is a flatbread that originated in the Indian subcontinent. There are several varieties; one of them is lachha paratha. This is round in shape and has multiple layers, which are achieved by coating the dough with clarified butter and folding repeatedly. It is traditionally prepared in a tandoori but modern preparation is done on a flat skillet or griddle. Lachha paratha is traditionally eaten for breakfast but it can actually be eaten any time of the day.
With this simple lachha paratha recipe, you can easily make and quickly serve this Indian flatbread to your family and friends.
• 2 cups of whole wheat flour
• 1 cup of plain flour
• 1 tsp salt
• 5 tbsp clarified butter
• 1 cup of water
• 1 tbsp clarified butter
• 2 cups of whole wheat flour
• ¼ cup of clarified butter
This recipe takes about 30 minutes to make. Serves 6.
In a large bowl, mix together whole wheat flour, plain flour, and salt.
Make a well in the center, then pour 5 tbsp clarified butter into the well.
Mix well using a wooden spoon.
Gradually add water while mixing until a coarse dough is formed.
Using clean hands, mix until the dough comes together.
Pour 1 tbsp clarified butter and continue kneading for 2 to 3 minutes.
Form the dough into a ball and poke a few holes on top.
Cover the bowl with a lid and let the dough rest for 10 minutes.
Divide the dough into 6 equal portions.
Form each portion into a ball.
Coat each ball with whole wheat flour.
Using a rolling pin, roll each ball into a flat round disk.
Brush the surface of the dough with clarified butter, then sprinkle whole wheat flour on top.
Take an inch of the dough from the edge and fold it over, then half of it back to the edge.
Repeat this process until you reach the other edge of the dough. You will form 1 long strip.
Roll the dough from one end of the strip until you reach the other end.
Tuck the end to the center of the roll.
Flatten the dough using a rolling pin.
Heat a pan over medium heat, then brush with clarified butter.
Gently place the dough in the pan and cook for 1 to 2 minutes.
Flip the dough, then brush the surface with clarified butter.
Cook the other side for 1 to 2 minutes, then flip.
Brush the surface again with clarified butter, then cook for 1 minute.
Continue cooking each side for 1 minute and flipping 2 to 3 more times.
Ideas And Tips:
• It is recommended to press the dough while cooking to release air bubbles forming inside the dough.
images – https://www.youtube.com/watch?v=q1pwfdbY2gQ
😳 What Tinnitus Does To Your Brain Cells (And How To Stop It)
After 47 years of studies and countless brain scans done on more than 2,400 tinnitus patients, scientists at the MIT Institute found that in a shocking 96% of cases, tinnitus was actually shrinking their brain cells.
As it turns out, tinnitus and brain health are strongly linked.
Even more interesting: The reason why top army officials are not deaf after decades of hearing machine guns, bombs going off and helicopter noises…
Is because they are using something called "the wire method", a simple protocol inspired by a classified surgery on deaf people from the 1950s...