Laccha Paratha - 4 Pieces Recipe
Beautifully layered whole wheat parathas, flaky on the outside and soft within. Each layer crisps up on the tawa, creating that signature swirl of texture and taste — ideal with paneer or chickpea curry.
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Ingredients
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Dough
Layering & Cooking
To Serve
Method
Dough
Mix dry ingredients
In a large mixing bowl, combine 2 cups whole wheat flour, 2 tablespoons semolina (if using) and 1 teaspoon salt. Mix uniformly so the semolina is distributed evenly.
Add fat
Add 2 tablespoons oil or ghee to the flour mixture. Rub it into the flour with fingertips until the mixture looks slightly crumbly and the fat is evenly incorporated.
Knead dough
Gradually add warm water (about 3/4 cup, add slowly) and bring the mixture together into a soft, pliable dough. Knead for 6–8 minutes until smooth and elastic. The dough should be soft but not sticky. Adjust with a little more water or flour if needed.
Rest
Cover the dough with a damp cloth or plastic wrap and let it rest at room temperature for 20–30 minutes. Resting relaxes gluten and makes rolling easier.
Shaping & Layering
Divide dough
After resting, divide the dough into 4 equal portions (approximately 85–95 g each for 2 cups flour). Roll each portion into a smooth ball and keep covered to prevent drying.
Roll into discs
Take one dough ball and dust lightly with dry whole wheat flour. Using a rolling pin, roll it out into a thin circle about 7–8 inches (18–20 cm) in diameter. Keep remaining dough covered.
Brush with fat
Brush the rolled circle lightly and evenly with about 1 teaspoon of ghee/oil.
Create laccha (layers)
Starting from one edge, fold the circle over itself in pleats (like making a paper fan) all the way around to create pleats, or alternatively, roll the circle into a tight rope from one edge to the other and coil it into a spiral (like a cinnamon roll). If pleating, tuck the end under to secure. If coiling, press the coil flat slightly and then gently flatten with your palm.
Second roll
Dust the shaped dough lightly with flour and roll gently into a 6–7 inch (15–18 cm) disc. Maintain even pressure and try not to press so hard that you merge the layers — the goal is to preserve thin layers that will separate while cooking.
Cooking
Heat tawa
Place a heavy skillet or tawa over medium-high heat and let it heat for 2–3 minutes until hot but not smoking.
Cook first side
Place the rolled paratha on the hot tawa. Cook for about 30–40 seconds until small bubbles form on the surface and the underside shows light brown spots.
Flip and apply fat
Flip the paratha and apply about 1/2 teaspoon to 1 teaspoon of ghee/oil over the cooked side. Press gently with a spatula to encourage layers to separate and crisp.
Cook second side
Flip again and cook the second side for another 30–40 seconds, applying a little more ghee/oil if desired. Continue flipping and pressing until both sides are golden-brown and flaky, about 1.5–2 minutes total per paratha. Adjust heat as needed so the paratha cooks through without burning.
Keep warm
Remove the cooked paratha and place it in a covered container or wrapped in a clean kitchen towel to keep warm and soft. Repeat the shaping and cooking steps for remaining dough balls.