Mums Lachha Parantha and KitchenAid-Baking

The story of what would've been and my tryst with KitchenAidInd couldn't have ended more painfully.
If you move your eyes to the right you'll see my badge of honor. The KitchenAidInd Pro Baker Top50 home baker. I was supposed to be at the regional bake offs in Delhi, but due to reasons beyond my control, I couldn't. 

kitchenAidInd.com

Any ways ,I'm proud to have come so far.And as my dad always says "Tomorrow is another day". 
So maybe...
But while this adorned my mums kitchen worktop ,we tried making dough. And Lachha Parathas.

Our own desi atta. 

I have lazy fingers that still depend on my 17 year old Singer Food Processor. I can only use it to knead dough or chop..nothing else. She is yellowed and scarred with age but, she is "Ye old faithful". 
And I have no intention of replacing her.
So since mom doesn't quite believe that machines can knead dough better than our nimble fingers ,this was too good to let go off.
So sweet child volunteered to knead the dough and clean up and we volunteered to eat .
The Lachha Parantha.
The top  is crisp and the middle is all soft and yummy because of the ghee.

Lachha Parantha is synonymous with North Indian food. 
Crisp and flaky and sweet and loaded with ghee ,it is perfect with Maa di Dal or Dal Makhni ,or with any veggie or salan for that matter. 
And my mom makes the best.

For approximately 8-10

Mum's Laccha Paratha Dough and KitchenAid...

you need

4 cups whole wheat flour or atta
1/2 tsp salt
1 tsp vegetable oil or ghee or clarified butter
water to knead the dough

Place the dough hook on your stand mixer ( or the dough hook of your food processor).
Place the whole wheat flour ,salt and vegetable oil or its substitute in the bowl.
With the lid on slowly start tje machine and gradually pour the water to get a firm dough. 
Those with no dietary restrictions or those who are slave to their taste buds ,please feel free to add some more ghee.
The dough must be pliable, almost like Play Doh.

Watch the video for a better feel.

Allow the dough to rest.

In the meanwhile, heat your oven or electric tandoor or gas tandoor to the highest.  
An oven will give you approx 250°C and the gas and electric tandoor will take you higher.
A pizza oven is great too.
You want high heat.
PS in a clay tandoor the temperature goes up to almost 450°C.

Needless to say ,heat is of the importance. 

For the

Lachha Paratha

you need

Rested dough
Clarified butter or desi ghee
2 tsp Ajwain or bishops weed seeds
2 tsp mint leaf powder or dried mint leaves
1 tsp salt
Whole wheat flour to roll

Divide the dough into 8-10 golf ball size balls.
Since we have been rolling rotis and Paratha s since forever...we know.
Coat one ball in flour and dust some on your work top.
Roll out firmly but gently to about 6 inch  diameter.
Apply about half tsp of the ghee all over the roti.
Fold the dough in half to get a semi circle. 
Coat this semi circle with some more ghee.
Now sprinkle on a few pinches of flour over the ghee.
This ensures that your layers wills separate out giving you flaky flaky parathas.
Place the semi circle on your palm and begin folding it in like a corkscrew. 
Check out this video.
My mom is rolling out the Paratha .
Once the tandoor is hot place the Paratha on the tray.
Allow it to bake a minute...you'll begin to hear the sizzling of tje ghee..
Turn the Paratha over with a pair of tongs and allow the other side yo brown too.
Once done ,you'll be smelling the sweet aroma  of  atta cooking. Its nothing like bread. Its better. 
Place the Parantha on a plate and spread some ghee and watch it melt.
Now if your heart is full of love and your fingers can handle the heat , scrunch or crush the roti.
The layers open up.

They say...that when the ghee seeps to soak the last bite of the roti and all the layers have opened up to form lachhas...you've truly cooked with love.

As only a mom can.

Option 1

Lun Ajwain da Paratha

Lun is a little used punjabi/dogri word that refers to salt.
Ajwain or the seeds of bishops weed and salt are an excellent antidote to tummy problems.
So if you want to try this humble roti..

After you have slathered the rolled roti with ghee ,sprinkle salt and Ajwain seeds all over.
Fold and screw like a corkscrew like the Lachha Paratha. 

Option 2
Pudine ka Paratha

Another classic.
Once you have rolled out and layered the ghee sprinkle the mint leaf powder and a little salt.
Fold and screw like a corkscrew like the Lachha Paratha. 

If you have neither a tandoor nor a super heating oven,you can make the same rotis on a tawa or a fry pan .
There are many types of rotis you can make with the same technique. Your imagination and my guidance will take you there.
In the meanwhile ,perfect this technique and we'll get back for more.
This roti is served with dal and is always soul satisfying.
Try this.

So what are you baking today???