For this month’s Bread Bakers we has to make
Griddle Bread By Anshie.
In
India most of our breads are flatbreads and made in the griddle. The bread I
choose for the theme was Lachha Paratha.
One of
my UG classmate Anisha used to say they make paratha with wheat flour . I
wonder how they make paratha with wheat flour. I had tasted paratha made of APF before. My
mom makes Parotta with APF for Non-veg Curry.
I came to know from the web that the wheat
paratha is known in North India as Lachha Paratha. It is also known as Lachedar
Paratha or Paratwala Paratha . In Punjabi , an Indian Language Parat means
layer . This layered paratha will be delicious with any vegetarian or Non
vegetarian curry.
I used whole wheat flour which we make on our
own , you can use store bought wheat flour or all purpose flour. The half of wheat flour can
be replaced with APF.
Requirements :
2 cup whole wheat flour
+ for rolling and sprinkling
2 tbs ghee / oil
1 cup warm water
½ tsp sugar
1 tsp Salt
½ tsp baking soda
Ghee / Oil for brushing
Method :
In a bowl , combine the whole wheat flour , 2
tbs ghee , sugar , baking soda and 1 tsp salt and mix well.
Add in 1 cup of warm
water in parts and knead the dough into soft and pliable.
Let the dough rest for a
minimum of 30 minutes.
Knead the dough again
for 5 minutes.
Divide the dough into 6
equal parts.
Roll each dough part
into 200 mm or as thin as possible using little wheat flour as dusting.
Spread a tsp of ghee all
over the rolled dough and sprinkle a little wheat flour evenly throughout the
rolled paratha.
Fold the floured paratha
from one end to other to make pleats , we used to make fan on papers during our
school days in the same pattern.
Take the pleated paratha
and roll in to a circle. Repeat with the remaining dough.
Just before cooking ,
roll each pleated paratha gently with flour or oil.
Cook the parathas on a
heated Tawa / griddle , apply a spoon of ghee on each paratha.
Cook on medium flame
with turning in between till the golden brown spots appear on the paratha.
Take the paratha and
place on the plate.
In the same way cook the
remaining parathas too.
Keep your both hands on
the sides of each paratha and press towards the center from sides , this makes
the layers more visible. In the Restaurants , the Parotta makers usually does
this.
Serve the lachha paratha
with your favorite spicy curry.
We had it with Mixed
vegetable curry.
Suggestion :
Addition of sugar gives
a nice flavor and color to the paratha.
The baking soda gives
visible flaky layers to paratha.
A egg can be added while
kneading the dough. If using egg reduce the water to half.
Apply ghee / oil
generously to make the flaky paratha.
Hot milk can be used
instead of water for kneading dough.
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