Lachha Paratha Easy Indian Layered Bread

Lachha Paratha is a flaky, multi-layered Indian flatbread made of Atta (Indian whole wheat), ghee, salt, and water. Lachha paratha (layered bread in Hindi) originated in the North of India, but since it’s a delicious bread, it gained an excellent reputation in different parts of the world. You can find it in any Indian or Pakistani restaurant near you. Today with step-by-step images and a video tutorial, you will also make it at home.

There are many ways to make lachha paratha recipe or lachhedar parontha as it’s called in Punjab. Still, I’m sharing the easiest, and I’ll also share some delicious variations that will take this paratha to a new level. There are many ways to make lachha paratha, but I’m sharing the easiest, and I’ll also share some delicious variations that will take this paratha to a new level. Serve it with Chicken Curry, Lamb Coconut Curry, or Dal Makhani.

Lachha paratha might take a little more time to cook than traditional Indian flatbread because it is thicker, and you have to cook it on medium-low heat to ensure all the layers are cooked. Other than the cooking time, it is fun to make this bread.

🥘 INGREDIENTS TO MAKE LACHHA PARATHA

 Four ingredients are all you need to make beautiful Indian layered bread!

Atta – Indian Atta is much finer than whole wheat flour and has more gluten. Atta can take more water than regular whole wheat flour and tastes better.

Ghee – Adding ghee makes this flatbread crispier and more flavorful.

Water – It is better to use warm water when kneading the dough. The dough comes together quickly and stays soft.

Salt – We use salt for seasoning.

🔪 HOW TO MAKE EASY INDIAN LAYERED BREAD

You may think the process of preparing lachha paratha is long, but you need to make this bread one time to find out how straightforward it is.

Step 1

Add the atta, flour, salt, and ghee to a mixing bowl. Mix and rub the mixture until you get a breadcrumb-like texture.

Step 2

Add the warm water gradually and knead until you get a smooth nonsticky dough. Depending on your atta brand, you might need more or less water. 

Step 3

When you are done kneading, place the soft dough ball in a bowl, cover and let it rest for 20 to 30 minutes.

Step 4

Cut the lachha paratha dough into 4 equal sizes. Take one part and form a ball. Dust the ball with flour and place it on your working surface. Roll the dough as thin as possible.

Step 5

Brush the rolled dough with ghee or oil, then dust it with atta. Pleat the dough from one side. Gently stretch the pleated dough to lengthen. Roll it up and dust it with flour.

Step 6

Gently and with very light pressure, roll it out into a 6-inch circle. Careful not to press the dough, or the layers will disappear.

Step 7 

Heat a griddle or a tawa on medium-high heat. Place the rolled-out dough and cook until you see bubbles on the surface. Flip the lachha paratha and sprinkle with one teaspoon of oil. Now reduce the flame, cook for a minute, flip again, and sprinkle with oil. 

Step 8

When both sides of the bread have brown patches, you can see the separated layers. The bread is ready.

💭 TIPS ON MAKING LACHHEDAR PARONTHA 

• When making the dough, add the water gradually and knead. Some brands of atta take more water than others.
• The consistency of the dough should be smooth and nonsticky. It should feel as soft as a baby’s cheeks.
• Do not skip resting the dough; within 20 minutes, the dough will become softer and easier to roll out.
• When you roll out the dough, make it as thin as possible; pleating a thick rolled-out dough will make the lachha paratha thicker and might stay raw in the middle when cooking it.
• It’s best to use oil when cooking the paratha since it can tolerate much heat; you can spread some ghee on it after it’s cooked.
• When rolling up and rolling out the pleated dough, keep very light pressure on the dough, or the layers will disappear, and you will end up with thick, tough bread.

♨️ DELICIOUS VARIATIONS FOR PARATHA RECIPES

Laccha paratha with garlic – Mix two cloves of garlic with chopped coriander leaves. When rolling out the dough thin, spread a little oil or ghee and then spread a thin layer of this mixture. Then, pleat the dough and continue with the remaining steps.

Add mint – Spread a thin layer of oil on the rolled-out dough, sprinkle with mint powder, and then pleat the dough.

Add masala mix – To a small bowl, add ½ teaspoon of the following spices, cumin, chaat masala, coriander, garam masala, turmeric, and red chili powder. Sprinkle a little on the rolled-out dough and then pleat it.

Add Ajwain (carom seeds) – Add a teaspoon of Ajwain to the dough when kneading it and follow the steps in the recipe.

These paratha variations are mostly served with cold yogurt because of the different flavours, but you can have them with your favorite Indian gravy too.

💬 FREQUENTLY ASKED QUESTIONS

🍲 MORE INDIAN RECIPES YOU’LL LOVE

🌡️ STORING AND REHEATING LACHHA PARATHA

It is best to freeze the Lachha paratha; the fridge will make it turn dry. Place the cooked lachha paratha in a Ziplock Bag and freeze for 3 months. Heat it on the stovetop on a tawa; you don’t have to thaw it.

Some cook the lachha paratha halfway and then freeze it when it cools; later, to heat it, you place it over a preheated tawa and continue cooking it.