Lachha Paratha

Well, i first had this parantha at a restaurant called New Yorker ( Can u believe it!!) and loved it. The speciality is that it has many layers and each layer tastes heaven with all the ghee and masala in it:-) After that, i tried it at so many restaurants that i dont even remember, how many!! But that was the best. So i tried to attempt this at home and it worked out pretty well.
When my mom-in-law came to US this year, i told her about it and she told me that this is a traditional punjabi "hath ka parantha", i didnt know that !! Anyway, here's how you make it.

Ingredients:

1C Wheat flour
salt and chili powder to taste
1/2C ghee

Method:

1) the key to this is how to make layers. There are many methods but i follow this one.

2) Take a medium sized ball of kneaded wheat flour. With a rolling pin, spread it out on a flat base, into a round shape.

3) Apply a tbsp of ghee on top. Sprinkle some salt and chili powder on top. Now, with a knife cut the round tortilla into strips as shown in the last picture.

4) Stack those strips on top of each other and roll it into a ball. Flip it to the side and press it a little as shown in the third pic picture.

5) Again, roll it out into a round shape as shown in the second pic. Put it on a heated tava and apply ghee on both sides. Flip it until it is completely cooked.

6) Serve hot with pickle or yoghurt.

Serves: 2-3