Laccha Paratha

Step 1

Mix flour and salt in a large bowl. Gradually add water and knead into a soft, smooth dough for 8-10 minutes. Cover and rest for 30 minutes.

Step 2

Divide dough into 8 equal portions and roll into smooth balls. Coat lightly with oil.

Step 3

Roll out one dough ball into a thin 8-inch circle on a floured surface. Brush generously with melted ghee.

Step 4

Starting from one edge, roll the dough into a long rope, then coil it tightly like a spiral. Flatten the coil gently with your palm.

Step 5

Roll the coiled dough into a 0.25-inch thick circle, being careful not to tear the layers. Repeat with remaining dough balls.

Step 6

Heat a cast iron skillet or tawa over medium-high heat. Place one paratha on the hot skillet.

Step 7

Cook for 1-2 minutes until light brown spots appear. Flip and cook the other side for 1 minute.

Step 8

Drizzle a few drops of ghee around edges and flip again. Press gently with a spatula to create steam and layer separation, about 1-2 minutes.

Step 9

Flip once more and cook until golden brown and crispy, about 1 minute. The paratha should puff slightly. Transfer to a plate and repeat with remaining parathas.