Lachha Paratha (Layered Indian Flatbread) (parota)

Ingredients

• 2 cups Whole wheat flour (atta) (Sifted)
• 3/4 cup Water (Warm (around 40°C) to help dough soften)
• 1 tsp Salt (Fine sea salt)
• 2 tbsp Vegetable oil (For the dough; can use any neutral oil)
• 2 tbsp Oil or ghee for layering (Brush lightly on rolled sheets before folding)
• 1 tbsp Butter (optional, for serving) (Melted, to spread on hot paratha)

Instructions

1. Make the dough

   In a mixing bowl combine the sifted whole wheat flour, salt, 2 tbsp oil and warm water. Knead until smooth and pliable, about 5 minutes.

   Time: PT5M

2. Rest the dough

   Cover the bowl with a damp cloth and let the dough rest for 15 minutes. This relaxes the gluten and makes rolling easier.

   Time: PT15M

3. Divide and shape

   Divide the rested dough into 4 equal balls (≈80 g each). Lightly flatten each ball with your hands into a disc.

   Time: PT3M

4. First roll

   On a lightly floured surface, roll one disc into a thin circle about 8‑inch (20 cm) in diameter.

   Time: PT2M

5. Oil and fold

   Brush the rolled sheet lightly with ½ tbsp oil/ghee. Fold the circle in half, brush again, then fold into a semi‑circle (quarter‑turn). Brush once more and roll gently into a coil (like a snail).

   Time: PT3M

6. Final roll

   Flatten the coil gently with the rolling pin into a 7‑inch (18 cm) round paratha. If the dough sticks, dust with a little flour.

   Time: PT2M

7. Cook the paratha

   Heat the tawa over medium heat (≈180°C). Place the rolled paratha on the hot surface; cook 30 seconds until specks appear, flip, brush the cooked side with a few drops of oil, cook another 30 seconds, flip again and press gently with the spatula until golden brown spots appear on both sides.

   Time: PT5M

   Temperature: 180°C

8. Finish and serve

   Remove the cooked paratha, brush with melted butter (optional) and keep warm in a covered container. Repeat steps 4‑7 for the remaining dough balls.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

6 g

Carbohydrates

30 g

Fat

6 g

Fiber

4 g

Ingredient Substitutions

• Instead of Whole wheat flour (atta): All-purpose flour (will be less nutritious)
• Instead of Salt: Low‑sodium salt
• Instead of Vegetable oil: Ghee, Melted butter
• Instead of Oil or ghee for layering: Melted butter
• Instead of Butter (optional, for serving): Ghee

Equipment Needed

• Mixing bowl
• Measuring cups and spoons
• Rolling pin
• Tawa or non‑stick skillet
• Spatula
• Sharp knife or kitchen scissors
• Plate or clean kitchen towel

Critical Steps — Do Not Skip

• Kneading the dough until smooth
• Resting the dough for 15 minutes
• Evenly rolling the first sheet
• Applying oil before each fold
• Maintaining a loose coil while rolling the final paratha
• Cooking on medium heat to achieve flaky layers without burning

Chef Tips from the Video

• Warm water (around 40°C) yields a softer dough.
• A quick 30‑second rest after each roll helps the gluten relax for easier folding.
• For extra flavor, add a pinch of ajwain (carom seeds) to the dough.

Troubleshooting

Storage

Refrigerator: Store cooked parathas in an airtight container for up to 2 days. Reheat on a skillet or microwave.

Freezer: Freeze uncooked rolled coils (separated by parchment) for up to 1 month. Cook from frozen, adding 1‑2 minutes extra.

Room temperature: Best eaten fresh; can sit at room temperature for up to 2 hours.

Make-Ahead Tips

• Prepare the dough a day ahead and refrigerate; bring to room temperature before rolling.
• Uncooked rolled coils can be frozen and cooked directly from frozen.