Lacha Paratha (Layered Flatbread)

Steps

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1. Mix the atta, salt and 1 tablespoon of melted ghee. Add 180 ml of water a little at a time and knead for about 6 minutes into a soft, smooth dough.
   ⏱ Kneading · 6 min

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2. Cover the dough with a damp cloth and rest it for 30 minutes.
   ⏱ Resting the dough · 30 min

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3. Divide the dough into 4 balls. Roll one into a thin round about 25 cm wide, brush it with ghee and dust lightly with dry atta.
4. Fold the round into narrow pleats, like a paper fan. Hold both ends and coil it into a spiral, tuck the end underneath, and set aside. Repeat with the other 3, then let the spirals rest for 10 minutes.
   ⏱ Resting the coils · 10 min

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5. Gently press each spiral flat and roll it to about 16 cm without pressing hard, or the layers will fuse together.
6. Heat a tawa over medium-high heat. Cook each paratha for 1 minute until it shows light spots, flip, brush with ghee and cook 1 minute, then flip, brush the other side and cook 1 minute more, until golden and crisp.
   ⏱ Cooking each paratha · 3 min

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7. Take the paratha off the heat and crush it gently between your palms to open up the layers. Stack the parathas under a cloth and serve hot.