Chilli Flakes Lachha Parantha (Indian Layered Flatbread)

I am a spicy Indian food lover so I made a twist in regular Lachha Parantha (Indian Layered Flatbread). Here I used red chilli flakes to make it spicy. There are many ways of preparing Lachha Parantha in India. However, i have showed, simple way of creating perfect layers in the parantha.

Whole Wheat Flour – 2 cups

Red Chilli Flakes – ¼ cup (soaked in ¼ cup of water for 30 minutes)

Salt – to taste

Oil – 1-1/2 tablespoon

Ghee (clarified butter) – as required

Fresh Coriander Leaves – a handful (chopped)

In a wide bowl, add whole wheat flour, salt and oil. Mix well. Now add little water gradually to form a dough. Cover the dough and keep it aside for 20 to 30 minutes.

Drain the excess water from the red chilli flakes (if any)

Now take a ping-pong size ball lump of dough. Now roll it into a big circle with the help of a rolling pin. Now spread ghee (clarified butter) properly on the entire surface of the rolled dough.

Now spread red chilli flakes and chopped coriander leaves on the top of the rolled dough. Sprinkle a little whole

wheat flour evenly over it and spread it lightly.

Fold from one end to the other to make pleats like a fan, while gently pressing them in between.

Roll it over again from one end to the other end to form a swiss roll and seal the open end tightly at the bottom in the centre.

Turnover the swiss roll so that the sealed side faces upwards and again gently roll into a circle using a little whole wheat flour for rolling.

Heat a non-sticky pan and cook the parantha, using 1 teaspoon of ghee (clarified butter), till golden brown spots appear on both the sides.

Cut the parantha into four with the knife. Place it on the serving plate and serve with any sabzi (vegetable or curry) and yogurt.