Laccha parata or layered paratha with whole wheat flour

Laccha parata which means layered parata and it is very famous for its flaky and crispy layered texture. Usually they are made with all-purpose flour but for healthier option I have used whole wheat flour. so here is the recipe

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Whole wheat flour - 2 cups
Salt - to taste
Sugar - 1 tsp
Butter - 2 tbsp
Milk - 1/4 cup
Water - 1/2 cup + as per the requirement to make soft and loose dough
Oil - to cook paratha.


In a mixing bowl, add flour,salt ,sugar. mix them well. Add butter [ at room temperature] and crumble it with flour that helps to make your parata soft and crispy.
Add warm milk and water to make soft and loose dough. MAke sure that your dough is loose not tight. Otherwise your parata will turn hard.

Knead the dough for atleast 1 minutes until the dough is not sticky.
Now your dough must be soft and smooth.
cover with damp cloth or cling wrap and rest for 45 minutes.
After 45 minutes, make them into medium size balls.
Now start rolling them into very thin as much as possible. Even if it gets bigger in its size no problem. But you want very thin chapati.
Then apply oil one side along with spreading 1/2 teaspoon of dry flour. This is very important process  that helps to hold layer perfectly.


Now start folding from one side by leaving 1/2 inch cap [ Please watch video for better understanding.]

After folding, swril them like swiss roll and rest for another 10 minutes.

Then roll the rested dough into parata [ medium size]. and cook on the preheated tawa until golden brown on both sides.
Remember to apply oil before tranfer into plate and also press them inwards to seperate the layers.[Plz watch video]
Serve with any curry of your choice.

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 Deepa Suresh

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