Lachha Paratha is a popular Indian flatbread known for its flaky, layered texture. “Lachha” translates to layers or folds, which perfectly describes the distinct, flaky layers of this bread. It’s a favorite accompaniment to various Indian dishes or enjoyed on its own with chutneys, curries, or yogurt.
To make Lachha Paratha, the dough is prepared with flour, water, salt, and a bit of oil or ghee. The dough is kneaded until smooth and then rolled out into a thin circle. Ghee is spread over the rolled-out dough.
Instead of folding and pleating the rolled dough, I made strips on the rolled dough. Gathered the strips & rolled them into a spiral and flattened the dough. Cooked on a hot griddle or tawa with some more oil or ghee until it becomes golden brown and crispy.
By making strips on the dough creates a flaky and multi-layered texture that separates easily when pulled apart. The result is deliciously crispy yet soft paratha with a delightful texture that pairs wonderfully with a variety of curries or can be savored by itself.
Stips on the rolled dough
Strips rolled into spirals
- Whole wheat flour or atta- 2 cups
- Salt- ½ tsp
- Water- 1 cup + 2 tbsp
- Oil- 1 tsp
- Ghee or butter, melted
- Flour, to dust while rolling
- Makes 8 parathas
- To a large bowl, add wheat flour & salt, combine well.
- Add the water gradually & knead to a smooth dough.
- I used regular water, lukewarm water can also be added.
- The amount of water depends on the wheat flour used, I added 1 cup & 2 tbsp water.
- The dough has to be slightly soft, don't make it very soft.
- Add a tsp of oil over the dough & spread it well on the dough.
- Keep it aside for 5 minutes.
- Make medium-sized balls out of the dough.
- On a wooden chapati board or a clean surface, dust some flour & place the dough. Dust some more flour on the dough.
- Using a rolling pin, roll to a thin round shape.
- Using a pastry brush generously spread ghee or melted butter on the rolled dough.
- Using a knife make thin strips on the rolled dough.
- From one side roll the strips and gather together to a long log shape.
- Spread ghee or butter over the log.
- Make it into a spiral shape.
- Using a rolling pin, flatten the dough. If it's sticky dust a little bit of flour & roll.
- Place a pan or tawa over medium-low heat.
- Spread some ghee on the tawa.
- Place the flattened dough, let cook for a minute.
- Flip over, using a spatula press the edges.
- Spread ghee over the paratha.
- Flip over a few times & cook till the paratha turns crispy & golden brown in color.
- Transfer to a plate, using your hands gently beat the paratha on the sides, this will help to separate the layers.
- Enjoy the lachha paratha with chicken, mutton, beef or veggie curries.
