From the Griddle's Heart: India's Layered Garlic Flatbread (Lahsuni Paratha)
Details
A flaky, buttery flatbread with a serious garlic punch.
Ingredients
For the Dough:*
For the Garlic Filling:*
Instructions
Prepare the Dough
In a large mixing bowl, combine the wholewheat flour, salt, and oil. Gradually add warm water and knead to form a smooth, soft dough, similar to that for chapati. Cover the dough and let it rest for at least 20-30 minutes.
Make the Filling
While the dough rests, mix the minced garlic, chopped coriander, and optional red chilli powder in a small bowl. Set aside.
Shape the Paratha
Divide the rested dough into equal-sized balls. Take one ball, dust it with a little flour, and roll it out into a thin, large circle, like a chapati.
Layer and Fold
Brush a generous layer of ghee or melted butter all over the surface of the rolled-out dough. Sprinkle the garlic and coriander mixture evenly on top. To create the layers, start from one edge and begin to fold the dough back and forth like a fan or pleat it until you have a long, pleated strip.
Coil and Roll Again
Roll this pleated strip into a tight coil, like a snail shell, and tuck the end underneath. Gently flatten the coil with your palm, dust with a little more flour, and carefully roll it out again into a circle about 6 inches in diameter. Be careful not to press too hard to preserve the layers.
Cook the Paratha
Heat a flat pan (tawa) or skillet over medium heat. Place the paratha on the hot tawa and cook for about a minute, or until small bubbles appear. Flip it over and cook the other side for another minute.
Fry to Perfection
Drizzle a teaspoon of ghee or oil on top and around the edges of the paratha. Flip and press gently with a spatula, cooking until both sides are golden brown and crispy. The layers should become visible.
Serve
Serve the Lahsuni Paratha hot, traditionally with a side of yogurt, pickle, or your favorite curry. For an extra touch, you can crush the paratha slightly between your palms to separate and show off the flaky layers.
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