Lachha paratha is a layered, flaky South Asian flatbread made by folding and coiling dough with oil or ghee. It’s crispy outside, soft inside, and pairs perfectly with curries, kebabs, or even tea.
🧾 Ingredients
- 2 cups all-purpose flour (or half whole wheat + half white flour)
- ½ tsp salt
- 2 tbsp oil or melted ghee (plus more for layering)
- Water (as needed to form dough)
👩🍳 Method
1. Make the dough
- Mix flour, salt, and oil/ghee.
- Add water gradually and knead into a smooth, soft dough.
- Cover and rest for 20–30 minutes.
2. Roll & layer
- Divide dough into balls.
- Roll one ball into a thin circle.
- Brush with oil or ghee.
- Sprinkle a little flour on top (this helps layers form).
3. Fold into layers
- Make pleats like a fan (folding back and forth).
- Roll the pleated strip into a coil (like a cinnamon roll).
- Flatten gently with a rolling pin.
4. Cook
- Heat a tawa or skillet.
- Cook paratha with a little oil/ghee until golden brown spots appear on both sides.
- Press lightly while cooking for even crisping.
🍽️ Serving ideas
- With dal or curry
- With yogurt and pickles
- With fried eggs or kebabs
- Or just hot with butter
💡 Tips
- More ghee between layers = flakier paratha
- Don’t overcook dough before layering or it loses elasticity
- Resting dough is key for soft texture
⚡ Quick version
- Flour
- Oil/ghee
- Water
Even with basics, you still get layered flatbread—just less rich.
If you want, I can show you a street-style crispy lachha paratha, a stuffed version (aloo or cheese), or a restaurant layered technique for extra flakiness.
