Lachha Paratha

I used to always wonder while eating the maidewala Laccha paratha in hotel, that how can I get such a layered paratha with our gehula aata @ home. 
Tried various ways, also watched youtube videos but was not able to get the right technique.

Thanks to my north indian friend who taught me this trick of making Laccha paratha.

Its really easy. We are used to fulkas but this makes the meal interesting once in a while... specially with anda curry, chicken, or any spicy gravy...

Kids can enjoy paratha with their favourite jam or sauce...

Ingredients:
Wheat floor
Salt
water
Oil (whichever you use @ home)
Deshi Ghee

Method:
1) Make dough same like you make for roties & fulkas. Ensure you have added salt in the floor while making the dove. The dough should not be too hard.

2) Make small pedhas of the dough. Try to make it equal size.

3) Make roti using chakala bailan.

4) Add few drops of oil on the roti..Greece it properly. Sprinkle dry wheat floor on it.

5) Now fold the roti like we make fan of paper.

6) Roll it to make a round pedha. Tuck the end in the backside. The pedha has a circular texture at both sides.

Make remaining pedhas in the same way.

7) Put a roti tawa on gas & till the time it gets hot.
Start making paratha with the pedha we have made. Ensure you make paratha small size & thin from the sides. We need to keep the thikness to see the layers properly.

8) Put the pataha on tawa & cook it properly from both sides. Make it nice & crisp

9)Take out from tawa & serve it hot with deshi ghee.

Notes:
While making the paratha pedha you can also sprinkle some sesame seeds, finely chopped dhaniya to make it more interesting.

In my variation i has used cheese spread while making pedhas. But when you are using cheese you need to be careful while cooking it on tawa as cheese melts.
But it tastes yummy :))