Parathas are best consumed hot and right off the griddle. The delicious North Indian flatbread has multiple layers and can be prepared in both stuffed and plain forms. Parathas also have a number of types and can be prepared using a range of different food grains from whole wheat to ancient grains like ragi and bajra. They are all enjoyed best with some fresh homemade white butter or cold curd/raita. Lachha paratha is enjoyed with a variety of vegetarian and non-vegetarian curries and subzis. There is a bit of a skill involved in preparing the perfect parathas and it takes some practice to get the crispiness and the thickness of the bread just right.
The first step of making any flatbread is of course making soft and pliable dough. The dough should be kneaded continuously by adding water in parts, until a good stretchy and soft consistency is attained. The dough is then divided into balls and flattened with the help of a rolling pin. For lachha paratha, you need to roll out the dough balls into very thin, flat rounds. Make sure you use a clean wooden surface to roll out the dough. You can keep smearing the flattened dough with dry flour and oil to prevent it from sticking to the rolling pin. Then the rounds are folded lengthwise, little by little, until you get a strip of gathered dough.
Also Read: 5 Tips To Make Best Stuffed Parathas At Home
The strip is then folded into a round again and pressed for flattening with a rolling pin. YouTube chef Manjula Jain shows us how to master the technique of making the perfect lachha parathas in the video below.