Lachcha Paratha / Layered flat bread
We always made chapati, or ghadichi poli (folded roti) at my mother's home. The girls who could roll out chapatis were usually classified for their proficiency. The one who could manage most layered chapati was the best..."padar sutle ka? " , "padar" or literally translated in hindi as pallu (as in saree pallu or plait), was the standard question asked after we were done with the roasting. I am still not very good at it but I understand the obsession. You will too..if you try making this similar version of layered parathas laccha paratha or satpura phulkas as they are popular in other regions. The one we make is pretty basic but this one almost always yields the results effortlessly.
2 cups flour
salt to taste
2 tbsp ghee
Optional seasonings( red chilli powder, turmeric, salt, chat masala)
Oil for cooking
1)Prepare your dough by kneading the flour, salt,2 to 3 tspn of oil and water as needed to prepare a soft , springy dough. Cover and set aside for 20 min
2)Make small balls of the dough and roll them out flat.
3)Brush the top with some ghee, dust some flour.
4)Sprinkle the seasonings if you like at this stage
5)Cut vertical stripes of the rolled out dough and place them on top of each other. You can either gently roll it up to form a ball or start rolling out as it is gently, towards the edges
6)In the effort to roll out, do not apply more pressure, the layers need to separate while cooking
7)Roast the rolled out paratha on a hot griddle. Do not flip over continuously. Try to gently pat with the back of flat spatula or a kitchen towel
8)Apply some oil if required
9)Flip over and cook on the other side as well