Lachha Paratha

How to Prepare

1. In a large mixing bowl, combine 10 cups of whole wheat flour with 2 teaspoons of salt and 4 tablespoons of ghee. Mix well.
2. Gradually add 4-5 cups of water to form a soft, pliable dough. Knead for 8-10 minutes until smooth.
3. Cover the dough with a damp cloth and let it rest for 30 minutes.
4. Divide the dough into 40 equal portions (for 20 people
5. 2 parathas each).
6. Take one portion, roll it into a ball, and flatten it slightly. Dust with flour and roll into a thin circle (about 6-7 inches in diameter).
7. Brush a thin layer of ghee over the rolled dough and sprinkle a pinch of flour on top.
8. Fold the dough into pleats (like a fan) and then roll it into a spiral. Tuck the end underneath.
9. Dust with flour and roll the spiral gently into a 6-inch circle again, ensuring the layers are visible.
10. Heat a tawa over medium heat. Place the rolled paratha on the tawa and cook for 1-2 minutes until small bubbles appear.
11. Flip the paratha, brush with ghee, and cook for another 1-2 minutes until golden brown spots appear on both sides.
12. Remove from tawa, crush lightly between your palms to separate the layers, and serve hot.
13. Repeat for the remaining dough portions.