Dill Leaves Lachcha Paratha

Ingredients:

Fresh Dill Leaves – 1 bunch
Water – 1 cup
Salt to taste
Whole Wheat Flour – 2 cups + for dusting
Rice Flour – 2 tablespoons
Cooking Oil – 3 tablespoons + roasting each paratha

Method:

1. Remove the stems of dill leaves stalks.
2. Wash the fine dill leaves thoroughly in water.
3. Chop the dill leaves. Keep aside.
4. Take water and salt in a large mixing bowl.
5. Add chopped dill leaves. Mix well to combine.
6. Add the whole wheat flour. Knead into a smooth dough. Add more water,little by little, if required, to get a soft dough. The dough must be pliable. Keep it covered for 20 minutes.
7. Meanwhile, in a small bowl, mix together rice flour and 3 tablespoons of oil. Keep aside.
   
8. Now knead the dough again for a minute.
9. Divide the dough into equal large lemon sized dough-balls.
10. Lightly dust the rolling board/kitchen platform with some whole wheat flour.
11. Roll a dough-ball over whole wheat flour to gently dust it, place it on the rolling board and roll it into a flat circle/disc.
12. Spread the rice flour+oil mixture evenly on the rolled disc.
    
13. Now from one end, carefully fold the disc in a zig-zag pattern until the other end.
    
14. Carefully roll it like a swiss roll (like you roll a mat).
    
15. Press the end to seal it tightly (not to leave the end open).
    
16. Lightly dust this with whole wheat flour and roll it into thick disc 1/4cm using a rolling pin. If you care less about the quantity of oil used, instead of dusting it with flour, pour 1/2 teaspoon oil on the roll and then roll using a rolling pin.
17. Place it on your palm and slowly push it in the centre to get the clear layers.
18. Now place it on a preheated griddle, on medium flame and roast until small brown specks are formed at the bottom.
19. Slip the side, smear some oil on top and let the other side roast to get brown specks.
20. Flip the side again and smear little oil.
21. Serve hot with any gravy or curry of your choice.