Laccha parantha

Ingredients

2 cup whole wheat flour

½ teaspoon thymol /caraway seeds (Ajwain)

2 tablespoon curd

1 tablespoon oil for dough

1 teaspoon corn flour

2 tablespoon oil for making parantha

Method

Sift flour.  Add salt and caraway seeds and mix.

Make a depression in the centre.

Add 1 tablespoon oil and curd and mix it well with your fingers.

With the help of some water make a little soft dough.

Keep it aside, covered for about 10-15 minutes.

Mix corn flour with 1 teaspoon oil in a bowl to a paste and keep it aside.

Divide the dough into 3 parts and make balls out of them with the help of your palm.

Roll out each ball with a rolling pin into a thick pancake of 8-9 inch diameter.
Now spread the corn flour and oil paste over the pancake.

Roll it up like a Swiss roll.
Cut each roll into 3-4 parts of same size.

Roll out each part with the help of a rolling pin.

Heat a tava or a non-stick pan.

Place the parantha on the pan.

Cook it till it begins to turn brown, and then turn it over.

Pour a little oil over the parantha.

Fry till golden brown.

Turn the parantha over and pour a little more oil if required, then fry till it is brown on both sides.

Serve while hot with any curry.