Laccha Paratha

Laccha Paratha (Godhumai Parotta) is a kind of layered flat bread made with atta. Laccha means spiral or rings in Punjabi. This is similar to Kerala Parotta. For the lovers of atta and the flakes of kerala parotta...
Ingredients:
Atta - 3 cup
Warm Water - 1¾ cup
Salt - to taste
Ghee - 1 tbsp
Fresh mint leaves - 6 stalk
Garam masala powder - 2 tsp
Ghee (room temperature) - ¼ cup

Method:
1. Finely chop the fresh mint leaves, make mint paste with garam masala and water.
2. Combine whole wheat flour, mint paste, salt & water slowly to make a pilable dough.
3. We need a sticky soft dough, knead for about 15 minutes , cover and let it sit for half an hr.
4. Make balls of equal portions and cover it with damp cloth.
5. Take one portion, stretch it to paper thin size, apply 1/2 tsp ghee over the top.
6. Using both hands, start making folds and gather it from one side to another like a paper fan.
7. Stretch it lengthwise by tapping it faster couple of times.
8. Roll both the ends towards inner part and place one half on the other and press it with the center of your palm.
9. Repeat for each portion and store them back under the damp towel.
10. Dust the board with little flour and roll out only one side, do not flip and roll.
11. Final rolled out disc should be little thick with visible layers.
12. Transfer it straight to the pan and let cook for few minutes.
13. Flip on the other side and add tsp of oil, you will see it becoming fluffy.
14. Flip one more time and then put it back on the counter.
15. Using both hands, beat it to seperate the layers.
16. Serve hot with the dish of your choice.

PS:
1. Too much rolling will spoil the layer and look like chappati.