watch Me Perfect Layered Lacha Paratha in Minutes

Ingredients

• 2 cups Whole Wheat Flour (sifted)
• 1 teaspoon Salt (fine sea salt)
• 1 cup Water (lukewarm, about 240 ml)
• 3 tablespoons Vegetable Oil (2 Tbsp for dough, 1 Tbsp for rolling & cooking)
• 1 tablespoon Ghee (optional) (for serving)

Instructions

1. Mix dry ingredients and oil

   In a mixing bowl combine the whole wheat flour, salt and 2 Tbsp vegetable oil. Stir until the oil is evenly distributed and the mixture looks crumbly.

   Time: PT5M

2. Add water and knead dough

   Gradually add the lukewarm water, a little at a time, mixing with a hand or spoon. When the mixture comes together, knead with your hands until you have a soft, non‑sticky dough.

   Time: PT10M

3. Rest the dough

   Cover the bowl with a kitchen towel or plastic wrap and let the dough rest for 15‑20 minutes. This relaxes the gluten and makes rolling easier.

   Time: PT20M

4. Divide and shape balls

   After resting, divide the dough into 3 equal portions (about the size of a golf ball). Roll each portion into a smooth ball and set aside, covered.

   Time: PT5M

5. Roll and oil the first layer

   On a lightly floured surface, roll one ball into a thin circle (about 12‑inch diameter). Brush the surface with a thin layer of oil (≈1 tsp).

   Time: PT5M

6. Create the spiral layers

   Starting from the center, roll the oiled circle into a tight coil (like a Swiss roll). Flatten the coil gently with the rolling pin, brush lightly with oil again, and repeat the rolling‑coil process 2‑3 times to build visible layers.

   Time: PT10M

7. Rest the rolled paratha

   Place the folded paratha on a plate, cover with a towel and let rest for 5 minutes before cooking.

   Time: PT5M

8. Cook the Lachha Paratha

   Heat the tawa over medium heat (≈180‑200°C). Place the paratha on the hot surface, drizzle a few drops of oil around the edges, and cook for 30‑40 seconds. Flip, brush the other side with oil and cook until golden brown spots appear on both sides (about 1‑2 minutes total).

   Time: PT10M

   Temperature: 180‑200°C

9. Serve

   Remove the cooked paratha, keep warm in a cloth. Serve hot with yogurt, pickle, or curry of choice.

   Time: PT0M

Nutrition Facts

Calories

180

Protein

5 g

Carbohydrates

30 g

Fat

5 g

Fiber

4 g