Lachha roti
(Spiral layered roti)
Laccha roti is a layered flat bread of India. Laccha
means “spiral or rings” in Hindi and laccha roti has multi-layers in rings and as
you eat this roti it separates in different layer and each layer is tasty and
crispy. Laccha roti is prepared with whole wheat flour dough. A small portion
of dough is rolled in a circle then butter or oil is spread all over the circle,
to make it spicy you can sprinkle salt and red chili powder than to make layers
the circle is weaved and rolled. After rolling the roti is partially cooked on
a hot cast iron griddle and then cooked directly over high heat. Once the roti
is cooked they are lightly coated with ghee and immediately crumpled (by
clapping it) to release the layers and served with any dal or vegetable
curries.
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Ingredients:
2 Cups of whole wheat flour 1 cup of water or as required making the dough Red chili powder Salt to your taste Vegetable oil to grease the roti Butter or ghee to apply on cooked roti Cooking measurement conversion Measurement converter |
Whole wheat flour
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Whole wheat flour dough
Directions for making the dough:
1. Add the whole wheat flour in a mixing bowl, now add a little water at a time and mix it with flour in a rotating motion from the center of the bowl to outward until it form a dough and it cleans the sides of the bowl, knead it for few minutes, until the dough become soft and just the right rolling consistency.
2. Knead the dough with wet hands make a ball and put it back into the bowl, then cover it and keep aside for at least half hour. Dough maker or food processor could be used to make the dough.
1. Add the whole wheat flour in a mixing bowl, now add a little water at a time and mix it with flour in a rotating motion from the center of the bowl to outward until it form a dough and it cleans the sides of the bowl, knead it for few minutes, until the dough become soft and just the right rolling consistency.
2. Knead the dough with wet hands make a ball and put it back into the bowl, then cover it and keep aside for at least half hour. Dough maker or food processor could be used to make the dough.
Directions for making the Lachha roti:
1. Pre heat the tawa (cast iron flat griddle) on medium heat.
2. Take some extra flour in a plate for dusting.
1. Pre heat the tawa (cast iron flat griddle) on medium heat.
2. Take some extra flour in a plate for dusting.
Heat the tawa (Griddle)
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Flour for dusting
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3. Knead the dough with wet hands for a minute, and then roughly divide the
dough into to 10 equal parts without forming into the balls.(Size of the balls
depends how thick you want to make the roties)
4. Dust your hands lightly with the extra flour and take a portion of the dough and
roll it in between your palms in to a ball.
5. Place the ball of dough into flour and press flat, dusting on both sides.
6. Now place the dough on the rolling board or chackla (Indian roti rolling board)
and with the help of a rolling pin roll into a 6’ circle.
dough into to 10 equal parts without forming into the balls.(Size of the balls
depends how thick you want to make the roties)
4. Dust your hands lightly with the extra flour and take a portion of the dough and
roll it in between your palms in to a ball.
5. Place the ball of dough into flour and press flat, dusting on both sides.
6. Now place the dough on the rolling board or chackla (Indian roti rolling board)
and with the help of a rolling pin roll into a 6’ circle.
Place the dough on the rolling board
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Roll the dough into 6" circle
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7. Sprinkle red chili powder and salt over the surface of the circle.
8.Take a one teaspoon oil or melted butter and pour over circle and with the
fingers spread oil or butter all around the circle, the oil, salt, and pepper will
mix well together and spread evenly.
9. Hold one side of the circle and start weaving in to out ward folds, like you
would weave when making a paper fan.
8.Take a one teaspoon oil or melted butter and pour over circle and with the
fingers spread oil or butter all around the circle, the oil, salt, and pepper will
mix well together and spread evenly.
9. Hold one side of the circle and start weaving in to out ward folds, like you
would weave when making a paper fan.
Sprinkle red chili powder, salt and oil and mix
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Weave the roti to out ward folds
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10. After finish weaving take one side of roti and roll the oiled dough as you
would roll a sleeping bag, when finish rolling, with the finger seal the end
part with the main body of the rolled up dough.
11. Place the rolled dough into flour and press flat dusting on both sides.
would roll a sleeping bag, when finish rolling, with the finger seal the end
part with the main body of the rolled up dough.
11. Place the rolled dough into flour and press flat dusting on both sides.
Roll the dough
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Place the rolled dough on the rolling board
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12. Now place the dough on the rolling board or chackla and roll into a 6’” circle
or as you prefer, dust as require. Laccha roti rolled thicker then chapatti.
13. Now pick the roti, pat between your hands for few seconds to shake off the
excess flour.
or as you prefer, dust as require. Laccha roti rolled thicker then chapatti.
13. Now pick the roti, pat between your hands for few seconds to shake off the
excess flour.
Roll the dough into 6" circle
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Place the roti on the hot griddle
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14. Place the roti on the hot griddle, and let it cook. In about 30 seconds you will
start seeing the bubbles appearing, turn the roti to other side and cook for 30
seconds, then flip it back and cook for few seconds. If the roti sticks to the
tava, it is not hot enough, if it is too dark or burn, it is too hot, adjust the
heat accordingly.
start seeing the bubbles appearing, turn the roti to other side and cook for 30
seconds, then flip it back and cook for few seconds. If the roti sticks to the
tava, it is not hot enough, if it is too dark or burn, it is too hot, adjust the
heat accordingly.
Turn the roti to other side
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With the tongs place the roti over flames
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15. Once both side of the roti are cooked, then with the tongs (chimta) lift the roti
off the tava (griddle) and immediately place it over the medium flame on the
gas stove. Keep moving the roti in a circular motion about all the time, cook
on both sides over the flame.
16. When you see black or brown spots on both side of roti, and you have the
desired crispness, take the roti off the stove and slap it lightly over the cooking
board to take the flour out, and then apply some butter or ghee. Serve the
roti hot.
off the tava (griddle) and immediately place it over the medium flame on the
gas stove. Keep moving the roti in a circular motion about all the time, cook
on both sides over the flame.
16. When you see black or brown spots on both side of roti, and you have the
desired crispness, take the roti off the stove and slap it lightly over the cooking
board to take the flour out, and then apply some butter or ghee. Serve the
roti hot.
With the tongs keep moving the roti
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Lachha roti is cooked
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Rack
Tips:
1. If you have electric stove then take a rack and place it over the burner, and then cook roti over the rack
1. If you have electric stove then take a rack and place it over the burner, and then cook roti over the rack
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Chapati maker
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Spice rack
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Cast Iron Skillet
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Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Other recipes:
Roti with layers (Paratdar roti) Urad & chana dal mix
Lachha paratha (Spiral Layered paratha) Chana dal
Aloo paratha (Potato stuffed paratha) Whole green moong dal
Poori Besan kadhi (Gram flour)
Roti with layers (Paratdar roti) Urad & chana dal mix
Lachha paratha (Spiral Layered paratha) Chana dal
Aloo paratha (Potato stuffed paratha) Whole green moong dal
Poori Besan kadhi (Gram flour)
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