Lachha Paratha (L

Ingredients (Makes 6 parathas)

  • 2 cups whole wheat flour (or 1½ cups wheat flour + ½ cup all-purpose flour for extra flakiness)
  • 1 tsp salt
  • 1 tbsp oil or ghee
  • ¾ cup warm water (adjust as needed)

For layering

  • 3–4 tbsp ghee or melted butter
  • 2 tbsp dry flour (for dusting)

Instructions

1. Make the dough
  1. Mix flour and salt.
  2. Add oil/ghee and mix.
  3. Gradually add warm water and knead into a soft, smooth dough.
  4. Cover and let it rest for 20–30 minutes.
2. Prepare the layers
  1. Divide the dough into 6 equal balls.
  2. Roll one ball into a thin circle (about 10–12 inches).
  3. Brush the surface generously with ghee.
  4. Sprinkle a little dry flour over it.
  5. Cut the circle into thin strips or fold it like a paper fan (accordion style).
  6. Roll the strips into a spiral (like a cinnamon roll).
  7. Rest the spiral for 10 minutes.
3. Roll the paratha
  • Gently flatten the spiral and roll it into a 6–7 inch circle without pressing too hard, so the layers stay intact.
4. Cook
  1. Heat a tawa or skillet over medium-high heat.
  2. Cook the paratha for about 30–40 seconds on one side.
  3. Flip, apply ghee, and cook until golden brown.
  4. Flip again, apply more ghee, and cook until both sides are crisp and have brown spots.
  5. Lightly crush the cooked paratha between your palms to separate the layers.

Tips for flaky layers

  • Use plenty of ghee between layers.
  • Roll the initial sheet as thin as possible.
  • Don't press too hard while rolling the final paratha.
  • Resting the dough and spirals helps create soft, distinct layers.

Serving suggestions

Serve hot with:

  • Paneer butter masala
  • Dal makhani
  • Chole
  • Chicken curry
  • Raita and pickle

Enjoy your crispy, flaky lachha paratha fresh off the tawa!