LACHHA PARATHA

Preparation Method :

• Sift flour and salt together. Mix well with the milk and water, knead into a dough. Cover with a moist cloth and keep aside for about 10-15 minutes.
• Melt half a cup of ghee, add to the dough with fennel and knead to make it soft and smooth.
• Divide into 10-12 equal portions, dust lightly and roll into discs. Apply ghee evenly over one side.
• Make a radial cut and fold the disc into a narrow conical shape.
• Place flat side of the cone on the palm and twist palms together in a round movement to compress the dough into a thick flat round.
• Dust with flour, roll it out into a disc. Refrigerate for an hour on butter paper.
• Heat the griddle and shallow-fry the paratha on both sides on low heat till golden. Serve hot with raita.