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lachha paratha
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5 from 1 vote

Lachha paratha recipe

Lachha paratha or lachedar paratha is a layered flat bread prepared with wheat flour. Step by step detailed pictures post.
Prep Time20 mins
Cook Time15 mins
Resting time10 mins
Total Time45 mins
Course: Main Course
Cuisine: Indian
Servings: 4


  • 1 cup Wheat flour
  • 4 tablespoon Ghee
  • Salt as needed
  • Water as needed


  • Take flour, a teaspoon of ghee, salt in a mixing bowl and mix well and then sprinkle water enough to make a smooth dough. But let it be stiff, not too soft. Otherwise it will be difficult for handling and the layers won't form after cooking.
  • Keep aside covered for 10 mins.
  • Next, knead the dough once 10 mins over. Divide into 4 equal sized balls. Roll into big circle, as big as our tawa.
  • Then apply 2 teaspoon - 1 tablespoon of ghee evenly on the top. If you skimp in ghee quantity, the layers won't be created. either use your hands to spread or a brush [like I did ;) ]
  • Sprinkle a teaspoon of flour and spread the flour evenly and start making pleats. The more thin the roti is and small the pleats are, you will get layers accordingly.
  • After fully done, twist and coil (roll) to make a flat round.
  • Roll carefully, without applying too much pressure to ensure the layers are still there.
  • Heat tawa and drizzle oil and cook in medium flame(with oil drizzled) both sides until golden brown.
  • Use the spatula and gently press while cooking to ensure even cooking.


  • 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.