Laccha Paratha

Sift maida and salt together. Make a well in the mixture and pour in the milk and water. Mix gradually and knead into dough. Cover with a moist cloth and keep aside for 10 minutes.

Divide the dough into about 10 equally sized portions, roll into smooth balls and set aside. Take 1 dough ball, dust it with dry flour, flatten on a flat surface. Use a rolling-pin to roll out the dough ball into a roti / tortilla-like flat circle.Rub ghee/butter all over the dough circle, in a very thin layer. Start making the pleats from the bottom of the circle and work upwards all the way to the end, with the pleats/layers facing the outside (i.e., towards you and you move inwards).

Take 1 prepared layered roll, and dust with dry flour on both sides. Place it on a flat surface, and roll it into a flat circle with a rolling-pin. Does not have to be very thin, and roll it out to preferred level of thickness. Dust with dry flour as needed. You will see the layers forming concentric circles as you roll out the paratha. Continue with remaining layered rolls, until all are done and ready. Or proceed on to making parathas, 1 at a time, and simultaneously rolling out the dough on side while you’re making the parathas (sounds pretty complicated, but is fairly simple once you get the hang of it). To start with you could stack up rolled parathas

Now rub some butter/ghee on the top layer, and flip again. Press gently and evenly to cook the greased side of the paratha. Pinch the paratha layers with tong to open the layers.Repeat with the other side – grease, flip and cook. Repeat flipping another time or 2 if needed, until parathas are cooked and golden or dark brown patches are seen across both surfaces. Serve hot.