Take flour in a pan, add salt, mix well. Add oil, mix.
Gradually add water so as to make a soft pliable dough.
Once the dough is ready, knead the dough well for 5 minutes. Keep the dough aside at least for 30 minutes.
Make slightly bigger than golf ball sized balls. Using a rolling pin, roll into a very thin round paratha.
Apply ghee/olive oil on it. Sprinkle some dry flour.
If using kasuri methi, take some into hand and crush it over the rolled paratha using two palms.
Now gently fold the paratha forming small pleats like a japanese fan. This takes bit of patience but it is totally worth it. And after a few parathas, you'll get a hang of it and then it won't take too much extra time.
Once the whole paratha is pleated like a japanese fan, horizontally roll it to form a small round disc. [Next time I make it, I'll take picture of it to add it here].
Now roll that small disk in some dried flour and roll it into a paratha, keeping it thicker than the roti.
Heat a griddle over medium heat.. Apply some ghee/oilive oil, put the paratha on the griddle and let it cook slightly on one side.
Apply ghee/oil on top and flip the paratha. Let it cook for sometime until brown spots appear. Apply some more ghee/oil on top and flip again. Cook on the other side.
The flaky lachchha paratha is ready. before serving, you may crust it using both the hands so as to enhance the layers.Serve it with Nargisi Kofta and enjoy!
This recipe can easily be made vegan by using oil instead of ghee (clarified butter). I used olive oil.
Lachchha Paratha | Indian Flat Bread https://eatmoreart.org/nargisi-kofta-lachchha-paratha/