4-5 parathas

    20 minutes (Preparation )

10 second read: Traditionally done in the tandoor but tastes as good on the tawa. Not really a dish for the weight watchers, this preparation really works well as a worthy accompaniment to kormas and curries or can be had on its own.

Final preparation 

a) Mix the oil , flour and the salt and rub with your fingers till it mixes well. Add the warm water slowly         and knead into a soft dough. Cover with a moist cloth keep aside for half n hour
b) Knead the dough again and divide into 6 to 8 equal parts
c) Roll it on a flat top. Use a small spoon and pour 1 tsp of ghee on it and spread well. Sprinkle a pinch     of the ajwain evenly. Cut from the centre (origin) along the radius and roll into a cone. Press and roll       again repeating the same process of applying ghee and cutting on the radius twice more and leave       aside
d) Finally, roll it again and cook on a hot tawa on a slow flame applying ghee on the top before serving

Chef's tip

Laccha parathas can be made half done and packed well and frozen. Very useful in case you suddenly have guests. It can be brought to room temperature and pan fried instantly.

Ingredient Checklist:

250 gms Whole wheat flour
To knead Water (warm)
½ tsp Salt
2 tbsp Cooking oil
1 tsp Ajwain
3 tbsp Ghee