This recipe is for Lachha Paratha, a popular and delicious layered flatbread from the Indian subcontinent, particularly enjoyed in North India and Pakistan. “Lachha” translates to layers, and this paratha is characterized by its numerous flaky and crispy layers, which are achieved through a specific dough-handling and cooking technique. Unlike a simple roti or chapati, lachha paratha has a more complex texture and a richer flavor due to the use of ghee or oil in the layering process. The dough is typically made from whole wheat flour (atta), water, and sometimes a pinch of salt. The magic of lachha paratha lies in how the dough is rolled, folded, and then rolled again, with layers of ghee or oil brushed in between. This creates distinct separations in the dough that puff up and become crispy when cooked. There are several methods to achieve these layers, including rolling the dough into a long rope, coiling it into a spiral, and then rolling it out into a paratha. Another common method involves rolling the dough into a thin circle, brushing it with ghee or oil, sprinkling it with flour, and then making multiple cuts across the surface before gathering it together and rolling it out. Once rolled, the paratha is cooked on a hot tawa (griddle) until golden brown spots appear on both sides. Ghee or oil is often applied to the paratha while it cooks, which helps it become crispy and adds to its rich flavor. The layers of a well-made lachha paratha should be visible and slightly separated, giving it a unique texture that is both flaky and slightly chewy. It is a versatile bread that can be enjoyed with a variety of Indian and Pakistani dishes, such as curries, sabzis (vegetable dishes), and kebabs. The image shows the process of making lachha paratha. The top panel shows a rolled-out paratha cooking on a hot tawa. The surface shows swirling patterns indicative of the layering process. Another cooked paratha is resting on a wire rack. The bottom panel displays a stack of golden-brown, cooked lachha parathas on a plate. A hand is lifting one paratha, clearly showing the multiple flaky layers within.
The texture of Lachha Paratha is characterized by its multiple flaky and crispy layers on the outside, with a slightly softer and chewy interior. Each bite offers a delightful textural contrast.
The flavor profile is rich and slightly buttery, especially if ghee is used generously during the layering and cooking process. The whole wheat flour provides an earthy and wholesome taste that complements a wide range of dishes.
Lachha Paratha is a delicious and visually appealing flatbread, perfect for enjoying with flavorful curries, dry vegetable dishes, or as a satisfying accompaniment to any meal.
The preparation involves making a simple dough, rolling and layering it with ghee or oil through specific techniques, and then cooking it on a hot griddle until golden and crispy.
Ingredients:
- 2 cups whole wheat flour (atta)
- 1 cup water (or as needed to form a soft dough)
- 2 tablespoons ghee or oil, plus more for cooking
- ½ teaspoon salt (optional)
- Extra flour for dusting
Equipment:
- Large mixing bowl
- Rolling pin
- Flat griddle or tawa (preferably iron or heavy-bottomed)
- Spatula
- Clean kitchen towel
Instructions (Method 1: Coiling the Rope):
- Make the Dough: In a large mixing bowl, combine the whole wheat flour and salt (if using). Gradually add water, mixing with your hands until a soft and pliable dough forms. Knead the dough for 8-10 minutes until it is smooth and elastic.
- Rest the Dough: Cover the dough with a damp cloth and let it rest for at least 30 minutes. This allows the gluten to relax, making it easier to roll.
- Divide and Roll: Divide the rested dough into equal-sized balls (about 6-8). Take one ball and roll it into a thin circle (about 6-7 inches in diameter).
- Layer with Ghee/Oil: Brush the entire surface of the rolled circle with ghee or oil. Sprinkle a little flour evenly over the ghee/oil.
- Make the Rope: Starting from one edge, roll the circle tightly into a long rope.
- Coil the Rope: Coil the rope into a spiral, tucking the end underneath.
- Roll the Paratha: Gently press down on the spiral to flatten it slightly. Dust the rolling surface with flour and carefully roll out the spiral into a paratha of desired thickness (about 6-7 inches in diameter). Be careful not to press too hard, as you want to maintain the layers.
- Cook the Paratha: Heat a tawa or griddle over medium-high heat until it is hot. Place the rolled paratha on the hot tawa. Cook for about 1-2 minutes on each side, or until small golden-brown spots start to appear.
- Add Ghee/Oil and Cook Further: Drizzle some ghee or oil around the edges and on the surface of the paratha. Flip it and cook the other side until it is golden brown and slightly crispy, pressing gently with a spatula to ensure even cooking and to help the layers separate.
- Serve: Remove the cooked lachha paratha from the tawa and serve hot. You can gently crush it between your palms to further separate the layers if desired. Repeat with the remaining dough balls.
Instructions (Method 2: Making Cuts):
- Make and Rest the Dough: Follow steps 1 and 2 from Method 1.
- Divide and Roll: Divide the rested dough into equal-sized balls. Take one ball and roll it into a thin circle (about 8-9 inches in diameter).
- Layer with Ghee/Oil and Flour: Brush the entire surface of the rolled circle with ghee or oil. Sprinkle a thin layer of flour evenly over the ghee/oil.
- Make Multiple Cuts: Using a sharp knife or pizza cutter, make several parallel cuts across the surface of the circle, leaving about ½ inch uncut at the edges.
- Gather and Coil: Gently gather the cut strips together from one end, forming a loose rope. Coil this rope into a spiral, tucking the end underneath.
- Roll the Paratha: Gently press down on the spiral to flatten it slightly. Dust the rolling surface with flour and carefully roll out the spiral into a paratha of desired thickness (about 6-7 inches in diameter).
- Cook the Paratha: Follow steps 8-10 from Method 1 to cook the lachha paratha.
Enjoy these delicious and layered Lachha Parathas with your favorite dishes! The process might seem a bit involved, but the resulting flaky texture is well worth the effort.