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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Izzah's Lachha Paratha (Layered Flatbread)   
    Categories: Breads, Indian, Pakistani   
         Yield: 4 Servings   
       
         2 c  Atta (durum wheat flour);   
              - plus more for dusting   
         1 c  Water; +2 tb if needed   
       1/4 ts Salt; or to taste   
              Spreadable butter, oil, or   
              - ghee; as needed   
       
     Combine the atta and salt in the bowl of a stand mixer fitted with a   
     dough attachment.   
        
     Turn the mixer on to medium speed to start mixing. Slowly add in 1   
     cup of water, letting it mix with the dough before adding more. If   
     the dough seems dry, add the additional 2 tb of water. If it seems   
     too wet, dust it with a little more atta.   
        
     Continue to knead on medium speed until a smooth, dry, and flexible   
     ball of dough forms. It should start wrapping itself around the dough   
     attachment.   
        
     Remove the dough, place in an airtight container, and refrigerate   
     until ready to use. It is nice, but not necessary, to let the dough   
     rest for 10 to 15 minutes to allow the gluten to develop. It makes it   
     easier to handle.   
        
     Once you are ready to cook the parathas, place spreadable butter,   
     atta for dusting, and a rolling pin near your workstation. Dust your   
     fingers with the dry atta, and take a medium-sized piece of dough   
     (around 90 to 100 g) and form into a round ball. Dust the atta on   
     both sides, pressing to form a patty about 3" in diameter.   
        
     Meanwhile, heat a tawa, heavy-bottomed (preferably cast iron) or flat   
     griddle over medium heat.   
        
     While the tawa is heating, roll the paratha out to 5 to 6" in   
     diameter and spread about 2 ts butter onto the flattened dough. If   
     your butter is cold, dotting pieces of it onto the dough is fine too.   
        
     Fold in half from the top to the bottom. Then spread 1 ts butter onto   
     the folded dough. Starting from the top, roll down swiss-roll style   
     until a long log is formed. Roll this log, especially from the   
     middle, to make it thinner and as even as possible until it's about   
     18 inches long. Then roll tightly into itself from one edge to   
     another. It will look like a cinnamon roll from top. Toward the end,   
     secure the loose end of the dough gently toward the center. Dust both   
     sides with the atta again and roll this out once more until it is   
     around 8 to 9" in diameter. Dust as needed while rolling and do not   
     apply too much pressure.   
        
     Place the paratha on the hot tawa. As the bottom of the paratha   
     begins to cook, add 1 to 2 ts butter to the top. Once the bottom is   
     partly cooked (this will take about 10 to 15 seconds), use a spatula   
     to flip over and add butter on the other side. Cook on both sides for   
     2 to 3 minutes, adding butter to dry spots as needed. Once the   
     paratha is golden and crispy on both sides, remove from heat.   
        
     Recipe by Maryam Jillani   
        
     Recipe FROM:   
        
       
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