Flaky Layered Paratha

Lachha Paratha

(48 reviews)

I remember my grandmother making these on special occasions; the layers were always perfect, and the kitchen filled with the rich aroma of ghee.

Prep time:20 mins

Cook time:30 mins

Total time:50 mins

Protein

Carbs

30g

Fat

10g

Calories

220 kcal

Servings:

Vegetarian

whole wheat flour2 cups

(plus extra for dusting)

salt1 tsp

water0.75 cup

(lukewarm, adjust as needed)

ghee4 tbsp

(or as needed, melted)

oilfor cooking

(neutral oil like vegetable or canola)

In a large mixing bowl, combine whole wheat flour and salt.
Gradually add lukewarm water and mix until the dough starts to come together.
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
Cover the dough with a damp cloth and let it rest for at least 20 minutes.

Divide the dough into 8 equal portions and roll each into a smooth ball.
Take one dough ball, dust it with flour, and roll it out into a thin circle about 8 inches in diameter.
Brush a thin layer of melted ghee over the surface.
Using a sharp knife, make a cut from the center to the edge of the circle.
Beginning from the cut edge, roll the dough tightly into a cone shape.
Flatten the cone gently with your hands, and roll it out again into a circle, approximately 6 inches in diameter. Repeat with the remaining dough balls.

Chef's tip: Rolling the dough in layers ensures the flaky texture—be gentle and patient with the process.

Heat a tawa or skillet over medium heat.
Place one rolled paratha on the hot skillet. Cook for about 1-2 minutes until bubbles form on the surface.
Flip the paratha and drizzle a little oil around the edges. Cook until golden brown spots appear, pressing gently with a spatula for even cooking.
Flip again if needed, applying a bit more oil until both sides are crispy and golden.
Remove from the skillet and keep warm in a kitchen cloth. Repeat with the remaining parathas.

Chef's tip: Maintain medium heat for evenly cooked, golden parathas without burning.