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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:
<https://www.pakistaneats.com/recipes/izzahs-laccha-paratha/>

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