| • | Combine flour and salt. Make very soft dough utilising water and leave only aside.
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| • | Combine 1 tbsp of flour with 3 tbsp of butter and leave only aside.
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| • | Take the dough and split it into equal-sized balls.
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| • | Now again split each ball into two.
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| • | Roll aside each piece into a long, finger shaped noodle.
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| • | Give the 1st piece a spiral shape.
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| • | Apply little flour on a rolling surface and gently roll aside the spiral into a circle of about 5 inch diameter.
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| • | Smear the top with the flour-ghee mixture.
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| • | Repeat the process for the next piece and put it all over the 1st circle.
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| • | Place a flat cooking pan on normal flame.
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| • | Place the paratha on the pan. Fry and flip afterward 30 seconds.
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| • | Apply little butter on the surface and flip again.
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| • | Apply butter on uncovered side and fry the paratha until crispy and golden brown.
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| • | Lachcha Paratha is ready.
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