Lachha paratha is a popular North Indian layered flatbread made with whole wheat flour. It is made by rolling the dough thin, creating multiple thin layers by pleating with ghee and flour mixture. This gives the paratha its signature flaky, crispy exterior and soft interior. Let's see how to make lachha paratha with step by step pictures.
Enjoy lachha paratha for lunch or dinner for a filling simple everyday meal paired with simply dahi and pickle.
Check out my Triangle paratha and my butter paneer recipe in this website.
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What is Lachha paratha?
Laccha paratha also known as lachedar paratha is a popular North Indian flatbread known for its multiple flaky layers. The word lachha means loop or ring in Hindi, referring to the beautiful coiled layers created by pleating the rolled dough before cooking. When baked on a hot griddle, the pleated layers separate slightly, creating a texture that is simultaneously crispy on the outside and soft within.
It belongs to the flatbreads family like plain paratha, kulcha and roomali roti. But the laccha is distinctive for its layers. It is not the same as a plain paratha which is simply folded and rolled, lachha paratha lyers come from a specific pleating and coiling technique that sets it apart entirely.
About
Lachha paratha is particularly Punjabi cuisine and has been a staple of tandoor based cooking for centuries. Traditionally it was made in tandoor ovens, in the dhabas and restaurants of Punjab, where the high heat of tandoor would puff and separate the layers.
Home version is cooked on a hot tawa with ghee, gives beautiful golden crispness that the tandoor version achieves.
The first experience I had Lachha paratha was not a good one. I had in HSB and it tasted terrible. I thought it is really like that. So never ordered this if I see in menu. Me and Vj both love the Maida parotta and kurma. I used to eat many times before, but now a days due to health and weight constraints, we avoid having maida parotta.
But 2 weeks back when I met Jey and Nags for lunch at Mayura, we ordered laccha paratha. When I tasted it, it was really awesome! It just melted in my mouth and crisp here and there too. I loved it and even at the same instant, decided to try at home. And today I tried just 2 and it tasted great.
Then I remembered, when I was a kid, my mom and grandma used to try this way when they roll chapati and I used to like the process of making 🙂 I can now make this often for my lunch!
Ingredients
Here are the ingredients needed to make lachha paratha.
Whole wheat flour - Atta - Good quality chakki atta gives best texture and flavour.
Ghee - Use it while rolling, smearing and cooking.
Oil - You can use oil with ghee on the hot griddle while cooking.
Water & Salt
Please see the recipe card below for quantities.
Lachha paratha Step by step
- In a large bowl, combine whole wheat flour and salt with a teaspoon of ghee and salt. Mix well and then sprinkle water gradually and knead into a smooth yet stiff dough. A sticky soft dough is harder to handle and the layers will not hold.
2. Knead well for 5 minutes until smooth. Cover with a damp cloth and rest for minimum 10 minutes.
3. After resting, knead again for a minute to make it soft, smooth and pliable. Divide into 4-5 equal sized balls depending on how big, thick you want the paratha.
4. Take one dough ball and roll it into a large, thin circle on a lightly floured surface. The more you roll it thin, more layers you can create.
Apply 2 teaspoons of ghee evenly all over the surface of the rolled dough. Brush it evenly.
5. Sprinkle a small amount of dry flour over the ghee. This helps layers stay separate through cooking. Starting from one end, make small accordion style pleats (Like pleating a saree or paper fan) all the way across. The smaller the pleats, the more are the layers.
6. Once fully pleated into strips, twist gently and coil it into a round disc shape and tuck the end underneath.
7. Gently roll the dough ball into a flat circle. Use minimal pressure as it will merge the layers.
Heat a tawa or pan on medium heat until hot. Drizzle a teaspoon oil and place the rolled dough on hot griddle.
Cook on medium flame until golden patches form on both sides. Drizzle oil or ghee around the edges as needed. Use a spatula to gently press the paratha while cooking for even cooking. Flip one more time if needed.
Once done, remove form the pan and hold the paratha gently with both hands and clap it a few times between your palms. Or pat the sides with a clean kitchen towel. This brings the layers open and this is the step that makes it look restaurant quality.
Serve immediately with butter on top while still hot.
Top tips
- A stiff dough gives crisp and definite layers. Soft dough feels easier but paratha can go flat. You may need more ghee or flour in between pleats to get it right.
- Resting the dough makes it easier for rolling. So rest in between for 10 minutes minimum.
- Using ghee or oil plus flour gives the layers, so do not skip the step.
- Cook in medium heat and regulate as needed to get even golden results.
- Pat the paratha from the sides to define the layers.
My Notes
I rolled a bit thick, you can roll slightly thinner too.
Don't skimp on ghee or flour as it is the main for layers.
Substitutions & Variations
Whole wheat flour - Replace half with all purpose flour (Maida) for a lighter texture.
Ghee - Replace with oil for vegan version. Or butter for a better layer separation.
Parchment paper method - For easier rolling, you can place between two sheets of parchment paper and roll.
Check out my Mint layered paratha and my fresh coriander paratha using same techniques.
Serving suggestions
Palak paneer, kadai paneer, shahi paneer dishes goes well. Dal makhani or Malai kofta also works. For everyday pairings, dal dry, dahi & pickle goes well. For a complete meal, serve Lachha paratha with sliced onion, pickle, a small bowl of dahi with a side dish above for a full restaurant style meal at home.
Storage
Immediately after cooking, store laccha paratha in a casserole lined with a clean kitchen towel, wrapped over the paratha.
Dough can be cling wrapped and refrigerated for couple of days. Oil the surface with oil to prevent dough from darkening.
FAQs
Wheat flour, ghee, salt and water are the simple ingredients needed to make lachha paratha.
A plain paratha is simply folded (triangle or square fold) and rolled, giving 4 layers. Lacha paratha uses a pleating technique that creates dozens of thin layers giving flaky texture.
Recipe card
Lachha paratha recipe | Flaky Wheat Paratha
Ingredients
- 1 cup Wheat flour
- 4 tablespoon Ghee
- Salt
- Water as needed
Instructions
- In a large bowl, combine whole wheat flour and salt with a teaspoon of ghee and salt. Mix well and then sprinkle water gradually and knead into a smooth yet stiff dough. A sticky soft dough is harder to handle and the layers will not hold.
- Knead well for 5 minutes until smooth. Cover with a damp cloth and rest for minimum 10 minutes.
- After resting, knead again for a minute to make it soft, smooth and pliable. Divide into 4-5 equal sized balls depending on how big, thick you want the paratha.
- Take one dough ball and roll it into a large, thin circle on a lightly floured surface. The more you roll it thin, more layers you can create.
- Apply 2 teaspoons of ghee evenly all over the surface of the rolled dough. Brush it evenly.
- Sprinkle a small amount of dry flour over the ghee. This helps layers stay separate through cooking. Starting from one end, make small accordion style pleats (Like pleating a saree or paper fan) all the way across. The smaller the pleats, the more are the layers.
- Once fully pleated into strips, twist gently and coil it into a round disc shape and tuck the end underneath.
- Gently roll the dough ball into a flat circle. Use minimal pressure as it will merge the layers.
- Heat a tawa or pan on medium heat until hot. Drizzle a teaspoon oil and place the rolled dough on hot griddle.
- Cook on medium flame until golden patches form on both sides. Drizzle oil or ghee around the edges as needed. Use a spatula to gently press the paratha while cooking for even cooking. Flip one more time if needed.
- Once done, remove form the pan and hold the paratha gently with both hands and clap it a few times between your palms. Or pat the sides with a clean kitchen towel. This brings the layers open and this is the step that makes it look restaurant quality.
Notes
- You can use even oil in the place of ghee, but ghee is recommended.
- The finer the fleets, you get more layers.
- Since this is the first time I made, I made bigger pleats and made the paratha thick.
- Always cook in medium flame with constant pressing with the ladle to ensure even cooking.
Spandana says
Delicious Raks!!! Love it!!
NiVi says
looks delicious.. 🙂 perfect one !!
Sudha Sabarish says
Nicely done Raji.Tempting.
Prathibha says
Love this one..looks delicious..like u me too love that rolling part while making this
Sharmilee! :) says
With wheat flour its even more healthy....looks so soft and yum, cant wait to try it.
Sathya Priya says
this is new to me...looks nice...will try for sure...raks i always try ur receipes and became nice cook..thanks...Sathya....
Aarthi says
lacha paratha looks so flaky
Kavi | Edible Entertainment says
wooow! me luuurrvvees it! 😀 Those perfect layers are simply.. well. ... perfect! 😀
RENU says
wow...that s different n yummy
Sukanya Ramkumar says
WOW!!!... Nice recipe. Looks so good. Turned out perfect for u. Never tried with wheat flour. YUM!
Rekha shoban says
looks perfect and yummy...i never had this paratha....the layer looks perfect and super! neat click as usual!
Vimitha Anand says
They look so perfectly done dear. Loved the texture.
priya ravi says
Neatly done.. Never tried lacha paratha but urs seems healthy compared to the regular ones with maida.. Bookmarked it rightaway.. BTW, i tried ur raw banana curry with fresh spices.. It was very nice.. was heavenly with sambar rice..
Pinky says
I love the step by step pics u always have for the post and yup these are very easy to make, next time when u spread the ghee,sprinkle some masalas as well, u will hve the tastiest masala lacha parathas and ghee is besst for these.
Hema says
Wow, this looks absolutely delicious, very beautiful presentation, love the fan like flaky parathas..
jeyashrisuresh says
nicely done raji. Me and my sister used to make with maida when we were in college. still can't forget the one we had in mayura. nice presentation
Anu says
Nice one raji. I usually take three fourth of wheat flour and one fourth of maida and do this the same way, Nice clicks too.
Ramya says
healthy paratha with wheat..looks so perfectly done
Suja Manoj says
Healthy and delicious parathas,nicely done
Pavithra Elangovan says
I make this often too..as we all love this a lot. Particularly my kid love this more than the normal roti/chappathi. Some time I mix 2 flours in equal ratio. Anyways awesome pic..I am drooling here.
Aruna Manikandan says
looks perfect raji...
I use oil for spreading, will try out with ghee:)
Archana says
Absolutely delicious. Love it.
faseela says
delicious luking parathas....yummy
Kanan Patel says
perfect looking paratha. love it
from http://www.spiceupthecurry.com
Vardhini says
I make the swirls the same way too. Inviting clicks Raji.
Radhika says
same pinch Raji. I too make it the same way and it happened to be yesterday's dinner. Lovely clicks da.
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Shanthi says
Heard about doing lachha paratha with maida , nice way and healthy also making it with wheat
Pari says
Hi.
Very well made, I make them often too especially with gravies.
FOODELICIOUS
FEBRUARY EVENT, ‘ONLY’- OATS & GIVEAWAYS
Hamaree Rasoi says
Delicious and yummy looking laccha paratha. Excellent preparation.
Deepa
Hamaree Rasoi
Soumi says
Lachcha paratha and achar,my kinda meal.:-)
Unknown says
Was just thinking of making today and here it is with xcellent pics and explanation.. Looks so yummy... Thanks a lot for sharing 🙂 u made my day...
Rasi says
This looks so perfect & delicious :).. your pics are a beauty!
Reshmi Mahesh says
Looks super yummy...Lovely clicks..
Vetrimagal says
I like the illustrations, makes me want to try it out. Thanks.
S.Menaga says
This looks sooo perfect..nice clicks!!
Cantaloupes.Amma (CA) says
Looks delicious ... loved the blog and the recipes. Will try this one out.
Nagashree says
Looks perfect, I generally stay away from Maida parottas, will give this a try.
Athisaya Divya says
Love the layers Raks. Also like the fact that it is made with wheat flour.
Shabitha Karthikeyan says
Looks so perfect !! love it !!
Sushma Madhuchandra says
I make it exactly the same way. Nice clicks Raks!
sangee vijay says
wow...paratha looks so perfect n flaky...with wheat flour make it more healthy n guilt free!!
Superb Clicks Raks!!
Srimathi says
Looks very crunchy. I will make it for my family for dinner. Thanks for the great photo presentation. Inspires me to make it.
Anonymous says
tried making this so many times...never turned out right! your method works....will surely give it a try!!
Jay says
hey this is absolutely awesome..;)
Tasty Appetite
Kanchan says
Even I love this paratha, I had prepared it just once with Dal Makhani but never got to prepare it again, but yous snaps do tempt me now 🙂
Kaveri says
Very yummy and flaky parathas...bookmarking this one
Nagalakshmi V says
looks flaky and lovely! i tried making these a couple times but the layers never showed up! 😀
Kalpana Sareesh says
oops makes me go hungry.. goes to my do list..
Shobha Kamath says
Wow! That was truly yummy looking and neatly layered parathas. Will definitely try it your way.
Chitra says
New to me. love the layers. nice clicks as always 🙂
Gayathri NG says
Tastes good and look flaky, perfect with onion raita!!
Aathira Nair says
Looks beautiful 🙂 Must try it out tomorrow for lunch. Looks kinda time consuming, but maybe its a matter of getting the hang out, and then would be fast
Rashida shaikh says
Tempting picz.
I hope you won't mind dropping in my space.
Take care.
Lavi says
super flaky layers on parotta raks. Pictures are to good and tempting!
sanjeeta kk says
Yum..yum..love to have a bite!
Lite Bite
hemalata says
Super tempting parotta,looks so yummy.
Taste Junction says
This looks perfect..and though lacchas are made by different style of folding, I like the easy version of urs.
Elpiniki says
This looks really tasty! Great pics too!
Sobha Shyam says
you have made it so perfect n they look delicious..
Join the Just "4" Fun event 🙂
kavithaskitchen says
yesterday i made this for dinner ,my husband and daughter loved it like anything......thank you friend
Preeti Kashyap says
Long time Raks! I know...been so busy with the lil one! I made vadai for shivarathiri and remembered you. You got my vadais right when i had totally given up on them.
Another recipe i cldn't never win over-lachca paratha. Will try now. Have you tried the malayali parotta? That is another one that I need to learn!!!
notyet100 says
Yummy platter,..:) will they ur way sometime,,
Deeps @ Naughty Curry says
hats off to u for making such perfect layer paratha's! they look restaurant-like
suhaina aji says
oh my...they looks so tempting... i make them quite often since my love it.wonderful clicks Raji..
Kavitha Bhargav says
the last photo in your step wise pictures look like painting (oviyam) 🙂
RAKS KITCHEN says
Thank you all and thanks kavitha for that sweet comment 🙂
Sara says
Looks delicious and perfect Raji. Awesome clicks always.
Shweta says
Lacha Parantha is one of my husband's favorite Parantha. As I was not able to get the recipe of the same so could not be able to try this at home....I really thank you for sharing this recipe as it looks yummy as that we eat in hotels, definitely will try out this weekend........and will give you review on this........
Swapnil Jadhav says
nice recipice
Swapnil Jadhav says
nice recipice
Sugandhi says
Yesterday night, tried this Lachha Paratha with Veg Jalfrezi and the comment I got from both my hubby and daughter was "Awesome Dinner". Thanks 🙂
suganya chandramohan says
hei raji,'
nice pic feel like making tis dish now....
suganya chandramohan says
hei raji,
looks great i feel like cookin on seein dis pic...
pragati mittal says
it looks perfect
i will try it
pragati mittal says
its a perfect one
i will also try it
Raks anand says
You can try any vegetable shortening or oil instead.
Mariana Gonzales says
Hi! I would love to make this recipe, but unfortunately, I can't find ghee in my country, Is there any substitute ingredient I can use instead? Thank you 🙂
Chitz says
Wow, looks yumm.. Wil try this one 🙂
khadija zainab says
Perfect really so nice.I will try this.thanks for sharing 🙂
Soundarya Vinod says
Hi, I tried Lachha Parratha for dinner with mix veg kurma.came out very well.my daughter liked it and ate so nicely.thanks to u.
anand says
I will try
Vidya Bharadwaj says
Tried it with just oil , still turned out great.My family loved the paratha so much that we do not eat paratha outside anymore as I have agreed to make it as often as possible (which is loke once in three days!)
Anamika Jain says
wowit looks perfect
jith says
Very nicely presented...looking delicious..I tried out your recipe and it came out really well..thanks for the recipe..
Sevvanthi says
Thanks for the detailed recipe! It came out very nice
Murthy says
It should be pleats, mot fleets. Correct?
Nice recipe!
Murthy says
*not fleets...
Raks Anand says
Thanks for pointing out, yeah, it should be pleats!