The flaky, multilayered Indian flatbread known as Lachha Paratha, or Layered Paratha, is soft and crispy on the outside. It goes well with dals, curries, or even a little butter. With just a few items from your pantry, this recipe creates flawless spiraling layers. Like your favorite restaurant-style version, you’ll adore how the crispy texture peels off in tiny layers!
5 Layered Lachha Paratha with Delight
Equipment
- 1 non-stick tawa
- 1 Rolling Pin
- 1 Mixing bowl
- 1 Pastry brush
- 1 Spatula
Ingredients
For Dough
- 2 cup whole wheat flour (atta)
- 3/4 cup water
- 1 tbsp oil
- 1/2 tsp salt
For Layering:
- 2 tbsp melt ghee or oil
- 2 tbsp dry flour (for dusting)
Instructions
Prepare the Dough
- In a large bowl, mix whole wheat flour and salt. Add water gradually and knead into a soft, smooth dough. Add 1 tbsp oil and knead again. Cover the dough with a damp cloth and let it rest for 20 minutes.
Roll & Layer
- Divide the dough into 4 equal balls. Roll one ball into a thin oval or rectangle. Apply a thin layer of melted ghee and sprinkle some dry flour on top. Start pleating the dough like a fan from one end to the other. Roll it like a Swiss roll and tuck the end underneath. Let it rest for 5 minutes before rolling it again into a flat circle (don’t press too hard, or the layers may flatten).
Cook the Paratha
- Heat a tawa on medium flame. Place the rolled paratha on the tawa and cook for 1 minute until bubbles appear. Flip and apply ghee on one side. Cook until golden brown spots apappear. peat on the other side. Press gently with a spatula to crisp the layers.
Notes
Conclusion
Unquestionably, there is a certain satisfaction in tearing into a warm, crispy Lachha Paratha and watching those beautiful layers come apart. This traditional Indian bread is a show-stopper at any meal, whether it is served with paneer butter masala or eaten with only yogurt and pickle.
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FAQs
Q1: Is it possible to substitute all-purpose flour for whole wheat flour?
Yes, maida will make it look more restaurant-quality, but atta is better for your health and fiber intake.
Q2: Is ghee necessary to prepare Lachha Paratha?
Of course! Use vegan butter or vegetable oil. Although ghee adds flavor, oil will still cause the layers to form.
Q3: Is Lachha Paratha freezer-friendly?
Yes, freeze the parathas between butter paper after half-cooking them. When necessary, toast straight from the freezer.
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