Herbed Laccha Paratha/parantha: (Chives, Parsley Thyme)
Laccha paratha is a kind of layered flat bread using wheat flour. I used sunflower spread to layer the parathas and spreading some fat or oil makes paratha flaky and it is aromatic with the fresh herbs in it. So its delicious, flaky and herby flatbread.
If you don’t prefer herbs feel free to skip and just make it plain or even if you feel layering is time consuming and tedious can just roll cook and enjoy like herbed tortillas/roti.
Thyme – This herb has a pretty impressive resumé, which is used to treat bronchitis, whooping cough, sore throats, arthritis, upset stomach, diarrhea, gas, acne, high blood pressure, yeast infection, various types of cancer, and parasitic worm infections.
Chives – This herb, which looks a lot like the grass in your front lawn, is filled with antioxidants.
Parsley – This powerful little green gets some brain-boosting clout from quercetin, a chemical found in the herb that helps protect brain cells from free radical damage.
Preparation time: 20 minutes
Waiting time: 20-30 minutes
Cooking time: 25-30 minutes
- Whole wheat flour-2 cups
- Finely Chopped parsley-a handful
- Finely Chopped chives-1/4 cup
- Chopped thyme-2 tsp
- Yogurt-1/2 cup
- Salt-1 tsp
- Olive oil-2 tsp
- Flour (For dustin)
- Olive oil (For layering as required)
- Finely Chopped parsley-2-3 tbsp
- In a large bowl, sift salt, flour, chopped herbs, olive oil and mix gently with fingers until slightly crumbly.
- Make a well in the centre and pour yogurt little at a time and start kneading it.
- Once all the yogurt is mixed then start adding water gradually until a stiff dough is formed.
- Knead the dough for 2-3 minutes, cover the dough with damp cloth and let it rest for 20-30 minutes.
- Divide the dough into equal size balls and take a portion, roll into into a circular disc and as thin as possible (never mind if it tear in between but thin rolling helps in flaky pleats in paratha)
- (While rolling if the dough is sticky dust some flour)
- Spread generous amount of Olive oil throughout the disc and sprinkle some chopped parsley and the start making a pleat (as folding hand fan)
- After pleating roll the pleated dough, tucking the end below, seal underneath the dough bud. Repeat the same for all the remaining dough balls.
- Now take one portion and roll out into a 5-6inch disc, place on a hot griddle and cook on a medium-high flame till light brown spots appear, flip and cook on the other side until golden brown spots appear.
- Repeat with the remaining dough balls and enjoy this aromatic paratha with curries/yogurt dip.
Serve hot with a rich Cashew Pistachio Capsicum gravy (Recipe click here)
- For more thin layer and visible texture can use 50:50 –APF and wheat flour or replace completely with APF (All Purpose Flour).
- If you feel layering is a tedious process feel free to roll it just like roti/chapathi/tortillas and fry it.
- Make sure your dough is stiff as herbs are added to the dough during resting time the water oozing out from herbs makes it bit soft and in that case you can add some extra flour and knead the dough after resting time or just skip the herbs in the dough and add just while layering.