Punjabi Laccha Parantha
Veg
Multi-layered whole-wheat flatbread made by rolling the dough, spreading ghee and flour on the surface, rolling it into a cylinder, coiling the cylinder into a disc, and rolling out again — the repeated lamination creates dozens of crisp, flaky concentric layers that separate when broken. The laccha technique is a Punjabi contribution to Indian bread-making; when fresh off the tawa the layers should pull apart in ribbons. Eaten with any Punjabi curry, dal, or saag; a staple at Punjabi dhabas along national highways, where it is made on continuous rotation on large tawas and served with a knob of white butter.
Cuisines
Punjabi
Delhi
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
| 2 cups | whole wheat flour |
| 1 cup | water |
| 2 tablespoons | ghee |
| 1 teaspoon | salt |
| 1 teaspoon | carom seeds |
| — | ghee for cooking |
Instructions
- 1 In a large bowl, mix the whole wheat flour, salt, and carom seeds.
- 2 Gradually add water and knead into a soft dough.
- 3 Cover the dough with a damp cloth and let it rest for 15 minutes.
- 4 Divide the dough into equal portions and roll each into a ball.
- 5 Flatten a ball, apply a little ghee, and fold it into a pleated fan shape.
- 6 Roll the pleated dough into a spiral and flatten it gently.
- 7 Dust with flour and roll it out into a circle of about 6-7 inches in diameter.
- 8 Heat a tawa or skillet on medium heat and place the rolled parantha on it.
- 9 Cook for a minute, then flip and apply ghee on the cooked side.
- 10 Flip again and apply ghee on the other side, cooking until golden brown and crispy.
- 11 Repeat the process for all dough balls.
- 12 Serve hot with yogurt or pickle.
Tips
Ensure the dough is soft for easier rolling and better texture.