Ingredients
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2 cups whole wheat flour (atta)
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1 tbsp oil or ghee (for dough)
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½ tsp salt
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Warm water (as needed to knead the dough)
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Extra flour for dusting
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Ghee or oil (for cooking & layering)
Instructions
🔹 Step 1: Prepare the Dough
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In a mixing bowl, combine flour, salt, and 1 tbsp oil/ghee.
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Gradually add warm water and knead into a soft, smooth dough.
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Cover and let it rest for 20–30 minutes.
🔹 Step 2: Roll & Create Layers
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Divide dough into equal-sized balls.
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Roll one ball into a thin circle (as thin as possible).
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Apply ghee/oil evenly and dust lightly with dry flour.
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Start pleating the dough (like a fan or paper accordion).
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Roll the pleated dough into a coil (like a cinnamon roll).
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Flatten slightly and roll again into a thick disc (don’t press too hard to preserve layers).
🔹 Step 3: Cook the Paratha
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Heat a tawa or skillet on medium flame.
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Place the rolled paratha on the hot tawa.
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Cook one side for 30–40 seconds, flip and apply ghee/oil.
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Cook both sides, pressing gently, until golden brown and crispy with visible layers.
Notes
Serve hot with:
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Paneer butter masala
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Dal makhani
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Chole
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Raita or curd
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Pickle and butter
Tips for Perfect Lachha Paratha
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Use warm water for softer dough.
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Don’t skip resting the dough—it helps with elasticity.
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Apply enough ghee while pleating to get distinct layers.
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Cook on medium heat to ensure layers crisp up without burning.
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