Lachcha Parantha

Method

Knead the flour into a soft and pliable dough, with the water, cover and let rest for 30 minutes.

Make eight round and smooth balls.

Roll into a round of about 1/4 cm/1/8" thickness.

Smear the surface of this round, with ghee. Fold in 1/2, smear the surface with ghee again, and make another fold, from corner to corner.

Roll thinly, without tearing. Heat the tava and place one parantha on to it.

When the edges start lifting, slightly, smear some ghee over it letting it trickle under it.

Brown on both sides and serve hot.