Lachha Paratha (Layered Indian Flatbread) (parota)

Ingredients

• 2 cups All-purpose flour (maida) (Sifted)
• 3/4 cup Water (Lukewarm)
• 1 tsp Salt
• 1 tbsp Oil or melted ghee (for dough) (Helps make dough soft)
• 2 tbsp Ghee or oil (for layering) (For brushing between layers)
• 1 tbsp Optional butter (for serving) (Melted, to drizzle on hot paratha)

Instructions

1. Make the soft dough

   In a mixing bowl combine sifted maida, salt and 1 tbsp oil/ghee. Gradually add lukewarm water while kneading until you get a smooth, soft dough that does not stick to your hands.

   Time: PT10M

2. Rest the dough

   Cover the bowl with a damp kitchen towel and let the dough rest for 10 minutes. This relaxes the gluten and makes rolling easier.

   Time: PT10M

3. Roll and cut into thin strips

   Divide the rested dough into 2‑3 equal balls. On a lightly floured surface roll each ball into a thin rectangle (about 30 cm × 15 cm). Using a pizza cutter or a sharp knife, cut the rectangle into long, thin strips (≈1 cm wide).

   Time: PT10M

4. Layer with ghee and roll up

   Brush both sides of the strip with ghee/oil. Starting from one short edge, tightly roll the strip into a coil (like a Swiss roll). Pinch the ends to seal.

   Time: PT5M

5. Second rest

   Place the rolled coil on a plate, cover with a cloth and let it rest for another 10 minutes. This helps the layers set.

   Time: PT10M

6. Final roll into paratha

   Gently flatten the rested coil with your rolling pin, rolling it out into a larger circle (≈15 cm diameter). If the dough resists, let it rest a few more seconds.

   Time: PT5M

7. Cook the Lachha Paratha

   Heat a tawa or non‑stick skillet on low heat. Place the rolled paratha on the skillet, drizzle a little ghee around the edges, and cook for 2‑3 minutes until light golden spots appear. Flip, add a little more ghee, and cook the other side for another 2‑3 minutes. Press gently with a spatula to ensure even cooking.

   Time: PT10M

   Temperature: Low heat

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

30 g

Fat

8 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-purpose flour (maida): Whole wheat flour
• Instead of Oil or melted ghee (for dough): Vegetable oil, Melted butter
• Instead of Ghee or oil (for layering): Vegetable oil, Clarified butter
• Instead of Optional butter (for serving): Ghee

Equipment Needed

• Mixing bowl
• Rolling pin
• Pizza cutter or sharp knife
• Tawa or non‑stick skillet
• Spatula
• Kitchen towel or clean cloth
• Plate (for resting)

Critical Steps — Do Not Skip

• Cutting the dough into uniformly thin strips.
• Applying ghee evenly before rolling.
• Rolling the strip tightly to form distinct layers.
• Cooking on low heat to achieve flaky texture without burning.

Chef Tips from the Video

• Use a clean kitchen towel to cover the dough; it prevents it from drying out.
• For extra crispness, brush a little melted butter on the finished paratha just before serving.
• If you don’t have a pizza cutter, a sharp kitchen scissors work equally well.

Troubleshooting

Storage

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

Freezer: Wrap each paratha in parchment paper, place in a zip‑lock bag, and freeze for up to 1 month. Reheat directly on a hot skillet.

Room temperature: Not recommended beyond 2 hours due to risk of spoilage.

Make-Ahead Tips

• The dough can be prepared a day ahead and refrigerated; bring to room temperature before rolling.
• Parathas can be partially cooked, cooled, and frozen for later use.