INGREDIENTS:

1cup wheat flour
4 tbsp ghee
1 tsp salt
¼ cup water


METHOD:

Sift salt and flour together. Rub ghee into it till it resembles breadcrumbs (1 tbsp.)
Knead into a dough with water. Make a ball of 2 ½ - 3 inch diameter and roll using dry flour and rolling pin.

Put 1 tsp of ghee on the top side and layer it all over the roled side. Sprinkle dry flour over it. Now cut a radius from the middle to an edge and roll in a swiss role fashion till the whole circle is rolled.

Press this coned parantha into a flat ball. Again roll it with a rolling pin and dry flour.

Now put this rolled parantha on a hot tawa. Cook both sides lightly first and then with ghee. Before serving, crumple lightly with hands to opwn the lachchas or rings.