Lachcha Parathas (layered Indian bread)
from http://www.tarladalal.com

A crispy paratha, with many, many layers which gives it the name "lachha." It is the perfect accompaniment for any thick-gravied dish. Also see Plain Parathas.

2 cups whole wheat flour (gehun ka atta)
1 teaspoon salt
3 tablespoons oil
warm water for kneading
ghee for cooking

Sieve the flour and salt together in bowl. Rub in the oil and add warm water gradually. Knead until smooth. Cover and leave aside for 20 minutes.

Knead again and divide the dough into 8 portions. Shape each into a round ball. Flatten a little. Roll out each flattened ball into a 150 mm. (6") diameter circle. Cut into 50 mm. (2") strips lengthways. Place all the strips over the center one.

Roll like a Swiss roll (snail shape). Press a little with your fingers to flatten. Pour 1 teaspoon of oil on each roll. Take one roll at a time and roll it out into a round of about 125 mm. (5") diameter. When you remove the round, place it on your palms and lightly press towards the center to show the layers clearly.

(Alternative technique from indianfood.about.com: roll each ball of dough into a long, finger-thick noodle shape. Coil each into a spiral, then rollout into 5" circle.)

Heat a tava (or cast iron griddle) and cook the rounds lightly on both sides. When you want to serve, cook the rounds directly on the gas or preferably on charcoal. Apply ghee and serve hot.

(Alterntive technique from indianfood.about.com: Fry each paratha like this: After placing it on the pan the first time, turn after 30 seconds. Spread ghee on the top surface and turn again. Grease the side now on top. Turn often and fry till crisp and golden.)

Makes 8 parathas.