In a bowl, mix the flour with melted butter, salt, and water.

Knead until you get a smooth dough. The dough shouldn't stick to your hand or the bowl.

Cover the dough, and let it rest for at least 20 minutes, or for best result an hour.

Divide the dough into 4 equal size balls.

Dip the ball in the flour, then roll out the dough into a big circle. The idea here to roll it thin.

Spread 1 teaspoon melted butter or oil on top, then sprinkle 3 pinches of flour and spread with your hands or brush.

Now start folding the spread dough as if making a paper fan, lift and fold backwards keeping the top edge on top, one layer over the other.

When done, hold the ends of the folded dough and slowly tap on your working surface, while pulling it gently from both ends. This will make it longer.

Roll it like rolling a swiss roll.

Coat it with flour and roll it out gently giving it a round shape. Do not apply too much pressure or you will lose the layers.

Heat the griddle over medium heat. Place the lachcha paratha, when you see bubbles on the surface, flip it.

Spread 1 teaspoon oil over each side, cook until both sides get golden brown spots.