Farari Lachha Paratha

✍︎ Recipe by: Binita Makwana | ⏱ Cook Time: 40 Mins

Ingredients

  • 1 cup Shayona Farari flour
  • 1/4 cup warm water (adjust as needed)
  • 2 tablespoons ghee (clarified butter)
  • Sindhav salt (rock salt) to taste
  • Ghee or oil for frying

Instructions

Prepare the Dough

  • In a mixing bowl, combine the Farari flour, sindhav salt, and 2 tablespoons of ghee.

  • Gradually add warm water and knead into a soft, smooth dough. It should be pliable and not too sticky. Adjust the water or flour if needed.

  • Cover with a damp cloth and let it rest for 15-20 minutes.

Shape and Cook the Parathas

  • Divide the dough into equal-sized portions and roll them into balls.

  • Flatten one dough ball into a small disc using your palm or a rolling pin.

  • Brush the disc with ghee and sprinkle some Farari flour over it.

  • Make small pleats along the length of the disc, then roll it into a tight coil.

  • Gently press to flatten the coil slightly.

  • Roll it out into a thin disc, being careful not to tear it. Repeat with the remaining dough balls.

  • Heat a skillet (tava) over medium heat and cook each paratha on both sides, adding ghee or oil, until golden brown and crispy.

  • Remove from heat and keep warm in a covered container.