Whole Wheat Lachha Paratha Recipe-Multilayered Layered Indian Flat Bread

Step 1: To begin making the Whole Wheat Lachha Paratha Recipe we will first knead to make the dough

Step 2: In a large mixing bowl, add the whole wheat flour and salt

Step 3: Mix well

Step 4: Add a tablespoon of oil and rub it into the flour until you see coarse crumbs

Step 5: Add a little water at a time and knead well to make a smooth and soft paratha dough

Step 6: Cover the dough and allow it to rest for 10 minutes

Step 7: After 10 minutes, knead for a minutes again until the paratha dough is soft and pliable

Step 8: Divide the dough into 10 equal portions

Step 9: Preheat a skillet on medium heat

Step 10: If you are using a cast iron skillet, then grease the skillet well and allow it to preheat

Step 11: Keep some flour aside for dusting while rolling the dough

Step 12: Shape each dough portion into a round ball, press it between the palm of your hands

Step 13: Dust the dough in flour and roll it into a 6 inch diameter circle

Step 14: Smear some ghee or oil on this rolled out dough

Step 15: Dust some flour over the ghee

Step 16: This flour and ghee will help the lachha paratha split itself into layers

Step 17: Fold the lachha paratha dough like an accordion, similar to a saree pleat

Step 18: Start from one end of the dough and reach the end

Step 19: The dough is essentially made into a pleat

Step 20: Once you have stacked up all the pleats one over the other, roll the dough into a swiss roll

Step 21: Flatten the pleated swiss roll between the palm of your hands, dust in flour and roll into a 4 to 5 inch diameter circle

Step 22: You will be able to see the layers very clearly

Step 23: Place the rolled layered Lachha Paratha on the preheated skillet

Step 24: Cook on medium heat on both sides for a few seconds, then smear ghee and cook until golden brown and cooked through completely

Step 25: Proceed the same way with the remaining portions of the paratha dough

Step 26: Serve the Whole Wheat Lachha Paratha along with Matar Paneer  or Smoked Dal Makhani Dhaba Style  and Carrot Cucumber Tomato Salad with Lemon and Coriander for a weeknight dinner or even for breakfast along with Kesar Elaichi Aam Chunda Pickle and Homemade Yogurt