So I have woken up early today, after a much needed extra long sleep. I have an extra hour before I have to be at work, so I am able to post another recipe today. This post will be another type of Indian bread, parantha. I have put two in one, because they can be made using the same dough. Paranthas are a little crispy, and they contain a lot of oil, so they aren’t all that healthy, but they are really good.
I have made the regular parantha into a triangle, and the lachha parantha is its usual circle. Well, my version of a circle. They are both layered, which adds to the flakiness. These can be served in place of roti, chapati or naan.
- 2 cups atta, whole wheat flour + more for dusting
- 1 tsp salt
- 1-2 tbsp oil + more for spreading and cooking
- warm water, for making dough
Make the dough. In a bowl combine atta and salt, give it a good stir. Add the oil and incorporate. Add enough warm water, little by little until you can make a smooth semi firm dough. Roll into a ball, cover, and set aside for 20-30 minutes.
Heat a heavy pan on medium. Take the dough and knead it for a minute or so, which will smooth it out even more. Take a pinch about the size of a golf ball. Roll into a ball and somewhat flatten it out. Dip both sides of the dough into flour.
For Lachha Parantha:
Roll the dough out until you get a nice big circle which is pretty thin. Take some oil and rub it over the top of the circle. Take some flour and sprinkle it on the oil, then rub it in. Life the dough and make layers, like this: Than roll it up like a pinwheel, tucking the last part of the dough under neath. Flatten, then gently roll the dough out into about 6 inches diameter. Cook one side on medium and when bubbles start forming, spread oil again over the top then turn over.Continue to turn over, and use a spatula to gently press on the parantha. Make sure both sides are cooked evenly, and you get a nice brown color.
For Triangle Parantha:
Roll out into around a 3 inch circle. Oil and flour the top of the circle like you would the lachha parantha. Fold the circle in half, then in half again, making a triangle shape. Gently roll out, making sure to keep the shape of triangle. Cook on medium, oiling before turning over.