Indian Food Recipes

Layered roti, Laccha Paratha, Madata Chapatti

Ingredients

Wheat flour - 1.5 cups
Salt - 1 tsp
Oil - 2 tsp
Warm Water - as needed (app. 1/2 cup)

For layering
Oil/Ghee - 3-4 tblsp
Dry Flour

Method

1. Mix the flour, salt and oil. Add the warm water little by little and knead the dough.

2. Knead the dough nicely till it becomes soft and pliable.

3. Cover it with a damp kitchen towel or plastic wrap and let it rest for atleast 15 minutes.

4. Knead the dough again and make lemon sized balls.

5. Dip each ball into dry flour and roll it out into a small disc using a rolling pin.

6. Spread 2-3 drops of oil on this rolled out roti. Sprinkle little dry flour on it.

7. Fold the roti in half to form a semi circle. Spread 2 dops of oil/ghee and sprinkle little dry flour on this.

8. Fold the semi circle into half so that it forms a triangle.

9. Roll out this into a bigger trangular roti.
If you are not able to maintain the triangular shape, then roll it out like as a circle.
Either way the layers will be there.

10. Heat a tawa on meium high heat and place the triangular roti on it.

11. When light brown spots appear, flip the roti. Drizzle/Spray few drops of oil/ghee.

12. After both the sides are cooked, remove from the tawa and transfer to a hot pack or a closed container to maintain its softness.

13. When you break the roti, you can see the layers distinctly. Serve with raita or any curry.