Learn how to create the perfect layers of lachha paratha. The unique layers make this flatbread a creative addition to your menu. Just add your favorite side dish for a meal that the whole family will love.
Parathas, in all forms, are such a regular in my household simply because of the fact that they are healthy and so good for you. In order to make cooking and eating parathas more interesting, I always try to include different varieties in our menu.
This lachha paratha or layered flatbread, also called lachedar paratha, brings a totally unique way of making parathas. And believe me, this is super easy to make. The layers are simply stunning, and the parathas are beautifully handcrafted pieces of artwork. On one side these look surprisingly complicated, but on the other side, the layering technique is really simple.
The dough for lachha paratha is a simple mix of flour and oil combined together with lukewarm water. For the flour, whole wheat flour or atta is the healthiest choice. However, I decided to go with a combination of both whole wheat and all-purpose flours. I think a small amount of all-purpose flour in the parathas will make them more soft and flaky.
The next step is creating all those amazing layers of paratha. Once the dough is ready, make small balls out of it. Roll out as thin as you can. Then make pleats and roll out again. Don’t forget to watch the video for this pleating and layering technique. Perfect!
I usually cook lachha paratha in a cast iron tawa. You might have noticed that I’m cooking parathas in a normal pan in the video. And that’s just for shooting purposes. When you see beautiful brown spots on both sides of the paratha, it’s cooked through and ready to be served with your favorite side dish.
If you’re looking for the perfect side dish for your lachha paratha, here are a few ideas just for you:
- Paneer butter masala
- Butter chicken
- Chickpea korma
- Channa masala
- Chicken tikka masala
- Lamb korma
- Lamb roganjosh
- Malabar chicken curry
- 1 cup all-purpose (plain) flour
- 1 cup whole wheat flour (atta)
- 2 tbsp oil or ghee
- Salt to taste
- Lukewarm water to knead dough
- Place all-purpose and atta in a large bowl. Add oil. Season with salt. Add water, little by little, and make soft dough. Divide dough into 7 equal parts, and roll them into balls.
- Place a ball on a floured surface, and roll out into a circle. Spread a little oil or ghee on top. Sprinkle with flour (atta). Starting from one end, fold it to form pleats. Now roll it again like Swiss roll.
- Press it down slightly with the palm of your hand. Sprinkle with more flour (atta). Roll it out again.
- Place the paratha on a tawa over medium heat. When you see bubbles, flip it over, spread a little ghee on top, and allow to cook. Flip it again, spread a little ghee on top, and cook again until both sides are golden. Remove from heat.
- Continue with the rest of the parathas.
- Adding ghee instead of oil adds more flavor to the parathas.
Like this lachha paratha recipe? Then join Nish Kitchen on Facebook, Pinterest, Instagram or YouTube. Also, check out: