Here’s a simple guide to making Lachha Paratha, the flaky, layered Indian flatbread that’s crispy on the outside and soft inside.
🥖 Ingredients (Makes 4–6 parathas)
- 2 cups all-purpose flour (maida)
- 1 tsp salt
- 1 tsp sugar (optional, for browning)
- 2 tbsp oil or ghee (for dough)
- Warm water, as needed (about ¾ cup)
- Extra ghee or oil for rolling and cooking
🥣 Instructions
1. Make the Dough
- Mix flour, salt, and sugar in a bowl.
- Add 2 tbsp oil/ghee and mix until crumbly.
- Gradually add warm water, kneading to form a soft, pliable dough.
- Cover and rest for 30 minutes.
2. Roll & Layer
- Divide dough into equal balls.
- Roll each ball into a thin circle (like a pizza).
- Spread a thin layer of ghee over the surface.
- Fold like a fan or pleat into a long strip, then coil it into a round ball.
- Flatten gently and roll again into a circle—this creates the layers.
3. Cook the Paratha
- Heat a tawa or skillet over medium heat.
- Place the rolled paratha on the hot pan.
- Cook 1–2 minutes until bubbles appear, flip, and brush lightly with ghee or oil.
- Flip again and cook until golden brown and crispy.
4. Serve
- Serve hot with curd, pickles, curry, or butter.
- Can also pair with vegetable or meat curries.
💡 Tips for Perfect Lachha Paratha
- Resting the dough is key to soft layers.
- Apply thin layers of ghee between folds for more flakiness.
- Roll gently to avoid pressing out the layers.
- Cook on medium heat—too high burns, too low makes it chewy.
✅ Bottom line:
Lachha Paratha is a bit of a technique-driven flatbread, but once you master the layering and rolling, it’s crispy, flaky, and absolutely delicious.
If you want, I can make a shortcut version using whole wheat flour and minimal ghee that still gets the layered effect without all the fuss.
