John Myers
Lacha Paratha …. Indian Pan Flatbread
The perfect lacha paratha …. indian pan flatbread recipe with a picture and simple step-by-step instructions.
- 250 g Flour
- 0,5 tsp Salt
- 125 ml Lukewarm water
- Cooking oil
- Knead everything in a bowl vigorously with the kneading mixer of the hand mixer. Then let the dough rest in the bowl at room temperature for 10 minutes. Then oil your hands well with a neutral cooking oil, take the dough out of the bowl and knead it vigorously. Then let it rest again for 10 minutes.
- Then – again with well-oiled hands – form 3 balls out of the dough. Roll out each one so thinly and carefully pull them apart that you could almost see through. Then you push the thin dough together like a fan, so that an elongated, folded strand is created. This is stretched a little longer, then rolled up flat on the work surface into a “snail” and plated with the palm of your hand until it is 5 mm thin. Make the other two balls in the same way.
- Heat a coated pan. When it is hot, place a flat cake in it without adding any fat, turn the heat down halfway and bake it until golden brown on both sides. Always turn it around.
- It is a relatively firm flatbread, but goes well with dishes with a lot of sauce.
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