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Wheat Lacha Parotta

Ingredients
  • Wheat Flour - 3 cups
  • Rava - 1/4 cup
  • Curd - 1/4 cup
  • Sugar - 1 tbsp
  • Oil - 3-4 tbsp
  • Ghee - as required
  • Salt - as required
Preparation Method
  1. Mix together wheat flour, rava, sugar, salt, and curd.
  2. Gradually add warm water and knead well to make a soft dough.
  3. Add oil and knead for another 5 mins:
  4. Shape the dough as a large ball and apply some oil on the top of the dough.
  5. Cover the dough with a wet kitchen towel and leave aside for 30-45 mins:
  6. Knead the dough again and make large lemon size balls (refer the collage) and cover them with a wet kitchen towel for 30-45 mins:
  7. Clean the kitchen counter and dust with wheat flour.
  8. Roll the dough into a thin sheet and spread a generous amount of ghee (refer to the collage).
  9. Make small pleats and gently fold the dough (refer to the collage).
  10. Once the dough becomes a single strip, stretch the dough and expand it without breaking (refer to the collage).
  11. Gently roll each strip, like wheel shape, and keep aside for 10-15 mins (refer the collage).
  12. Heat a thick bottom tawa.
  13. Apply some ghee in the countertop and gently roll the dough.
  14. Place the parotta in the hot tawa and cook for 20 sec:, flip and cook the other side as well.
  15. Cook till both sides cooked well and parotta become crispy.
  16. Apply some ghee on both sides and transfer to a serving plate.
  17. Once 3-4 parottas are ready, keep them one over the other and pat on the sides with both hands.
  18. Hot, crispy, and flaky Wheat Lacha Parotta is ready to serve with spicy masala curry.


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