Lachha Paratha Recipe

Mix dry ingredients

In a large bowl, combine 3 cups whole wheat flour and 1 tsp salt; whisk briefly to distribute the salt evenly.

Incorporate fat (optional)

Add 1 tablespoon ghee or melted clarified butter into the flour and rub it in with fingertips until mixture resembles coarse crumbs. This step keeps the dough slightly tender and helps create distinct layers.

Form dough

Make a well in the center of the flour. Add 1 cup warm water gradually, mixing with your hand or a spoon to bring the flour together. If dough feels dry or crumbly, add up to 1/4 cup more water, a tablespoon at a time, until a firm but pliable dough forms. The dough for lachha paratha should be slightly stiffer than a soft chapati dough to hold layers.

Knead

Knead the dough for 6–8 minutes on a lightly floured surface until smooth and elastic. If used, incorporate the optional tablespoon of ghee during kneading.

Rest dough

Shape the dough into a ball, lightly coat with oil or ghee, cover with a damp cloth or plastic wrap, and rest for 30 minutes at room temperature. Resting relaxes the gluten and makes rolling easier.

Portion dough

After resting, divide the dough into 6 equal portions (about 85–95 g each). Roll each portion into a smooth ball and cover so they don't dry out.

Roll out discs

Take one dough ball, dust lightly with all-purpose or whole wheat flour, and roll into a thin circle about 7–8 inches (18–20 cm) in diameter. Keep other balls covered.

Apply ghee

Brush the rolled circle evenly with about 1 tablespoon of soft ghee or butter, leaving a small margin around the edge.

Create pleats

Starting from one edge of the circle, make a tight spiral pleat (like a long, continuous fold or a fan) across the circle: fold a 1-inch pleat, then pleat again, continuing in one direction until you reach the center, creating concentric pleats (or fold like a paper fan). This creates multiple layers (the 'lachha').

Roll into a coil

Once pleated across the entire circle, roll the pleated strip into a tight spiral coil (like a cinnamon roll), tucking the end underneath. Flatten the coil gently with your palm to form a disc about 1/2 inch thick.

Final roll

Dust the coil lightly with flour and roll gently with a rolling pin into a 7–8 inch circle. Roll evenly to about 2–3 mm thickness — slightly thicker than a phulka but thinner than a thicker paratha. Repeat for remaining dough balls.

Preheat pan

Heat a heavy-bottomed skillet or tawa over medium-high heat until hot (about 2–3 minutes).

Cook first side

Place one rolled paratha on the hot tawa. Cook for 30–45 seconds until small bubbles appear on the surface and the bottom shows pale brown spots.

Flip and apply ghee

Flip the paratha and spread about 1/2 tablespoon ghee on the cooked side. Press gently with a spatula; cook for another 30–45 seconds until the underside develops brown spots.

Finish cooking

Flip again and press with the spatula, moving around the pan so both sides cook evenly and layers puff slightly. Add another 1/2 tablespoon ghee as needed while cooking. Cook until both sides are golden brown with some crisp edges, total cooking time per paratha about 2–3 minutes.

Keep warm

Transfer cooked paratha to a plate lined with a clean cloth or foil and brush with additional melted ghee (about 1/2 tablespoon) to keep them soft and glossy. Cover to keep warm while you cook remaining parathas.

Stack the lachha parathas and serve hot with extra ghee on the side, pickles, raita, or curry. They are best eaten immediately but can be reheated on a hot pan for 30–60 seconds before serving.