Ingredients

• 2 cups whole wheat flour
• ½ tsp salt
• 1 tbsp oil
• Water, as required

• 3–4 tbsp ghee or oil
• Dry wheat flour, for dusting

Instructions

1. Prepare the Dough: Combine wheat flour, salt, oil, and water to form a soft, pliable dough. Knead well and rest for 20 minutes.
2. Divide the Dough: Divide rested dough into equal-sized balls and keep them covered to prevent drying.
3. Roll Thin: Roll one dough ball into a very thin disc using dry flour for dusting.
4. Apply Ghee & Fold: Spread ghee evenly over the surface, sprinkle dry flour, then cut into strips or pleat carefully.
5. Form Spiral: Coil the pleated strip into a spiral, tucking the end underneath gently.
6. Roll Again: Lightly flatten and roll into a medium-thick paratha without pressing too hard.
7. Cook on Tawa: Cook on a hot tawa, flipping and applying ghee until golden brown and crisp layers appear.
8. Serve Hot: Gently crush the paratha between palms to open layers and serve immediately.

Why You’ll Love This Recipe

• Perfectly flaky layers
• Simple pantry ingredients
• Pairs with almost any curry
• Restaurant-style texture at home
• Comforting and filling

Common Mistakes

• Using stiff dough
• Rolling too thick
• Skipping resting time
• Cooking on low heat

Variations

Ajwain Lachha: Add carom seeds to dough.
Butter Lachha: Use butter instead of ghee.
Whole Wheat Only: Skip oil for lighter paratha.

Personal Note

Lachha paratha was the first flatbread that truly tested my patience in the kitchen. The joy of seeing perfect layers puff up made every attempt worthwhile. It’s one of those breads that feels special every single time.