Layered Indian Bread (North Indian Lachcha Paratha)

This style of paratha has several layers and turns out delightfully crispy. Parantha takes only a few ingredients to make - flour, salt, water, and ghee - and is an unleavened flatbread. Its light, flaky texture is the perfect accompaniment to any thick-gravied, hearty Indian dish. Try it with your favourite tikka masala or masala gosht, for example.

2 cups + 1 Tbsp. whole-wheat flour, divided
kosher or sea salt
¾ cup water, or more, as needed
1 cup ghee (clarified butter), divided

Mix 2 cups of the flour and a hearty pinch of salt and add water, a little at a time, while kneading into a soft dough. Set aside.

Mix 3 Tbsp. of the ghee with the remaining 1 Tbsp. flour, and set aside.

Divide the dough into equally sized balls. Divide each ball into 2 portions.

Take each portion and roll into a long, finger-thick noodle shape.

Coil the first shape into a spiral.

Flour a rolling surface lightly and very gently roll out the spiral into a flat circle about 5" in diameter (1/3" thick).

Grease the top surface with the ghee-flour mix.

Roll the next shape in the same way, and place over the first circle. This makes 1 lachcha paratha. Repeat with the remaining dough.

Heat a flat pan on medium heat.

Fry each paratha as follows: After placing it on the pan the first time, turn after 30 seconds. Using the remaining ghee, spread some ghee on the top surface and turn again. Grease the side now on top. Turn often and fry until crisp and golden.

Makes 6-8 servings.

Paratha vs. Naan:

• What's the difference between these two popular Indian flatbreads? Very simply, paratha is an unleavened flatbread that is rolled out many times, layered, and then fried. Naan is a leavened flatbread that gets rolled out once into a layer and then baked in a tandoor or oven.
• Both of these flatbreads are great for mopping up sauces from Indian curry or other dishes.