Lacha Paratha

This is a better variation to the normal phulkas. Its flaky texture temps you to have more than two easily and when you pair it with a wonderful gravy, they taste awesome. For the first time when I made them, I fell in love instantaneously. Here is how you make them:


1 cup whole wheat flour
1 tbsp oil
warm water as needed

Rub oil into the flour and then add warm water as needed and make a stiff dough. Let it rest for an hour.

Make lemon sized balls out of the dough. Take a ball and roll into oval shape. Coat the top side oil and sprinkle flour generously. Now fold it from one side to other side like a saree pleats. Now roll it like a coil and continue to do the same with other balls too.

Now heat a tawa/pan on medium-high heat. Roll each coil shaped ball into a flat chapathi. Fry it on both sides applying little oil. Remove from the pan and put it on a paper towel or kitchen towel and press it from sides such that the flakes will seperate.


Serve it with any gravy of your choice. I served it with my favorite Alu Gobi.

This is off to Zorra for her World Bread Day event.