Punjabi Laccha Parantha

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.