Lachha paratha is crispy, flaky and soft buttery Indian flatbread recipe. Lachha paratha is a north Indian layered paratha recipe. In North India this paratha is also known as lachedar paratha. Literally Lachha means multilayers so this is a multilayered flatbread. I have enjoyed this lachha paratha in restaurants many times and I wanted to try my hands on it. I had tried it at home few times using the fan method but didn’t get success. As layers get sticky after cooking.
In this lachha recipe, I have used few tricks to get best lachha paratha. I have used the knife method.
Points to remember in this lachha paratha recipe –
- Use oil as specified in recipe- decreasing oil quantity could result in paratha with no lachha.
- Resting period – Resting of dough in every step is crucial.
Watch video for better understanding the process.
Lachha paratha is crispy, flaky and soft buttery Indian bread. Lachha paratha is a north Indian paratha recipe. In North India this paratha is also known as lachhedar paratha. Literally Lachha means multilayers so this is a multilayered flatbread.
- 2 cup All Purpose flour Maida
- 2 teaspoons semolina
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 3 tablespoons butter or ghee
- 2 tablespoons all purpose flour
- Water approx 1 cup
In a large mixing bowl, add all purpose flour, semolina, sugar and salt. Whisk it once. Add water in the flour mixture.
Start kneading the dough. Dough consistency should be Roti/Chapati dough. Let the dough rest for 15 to 20 minutes.
Knead the dough again, divide the dough into 4 equal size portion . Take one portion of dough, knead for a minute then roll in your palm to make a round ball shape.
Then flatten it with your palm and start rolling with a rolling pin. Roll the dough into a very thin sheet. Don't worry if it tears in between while rolling. Roll it as thin as possible.
Melt butter to Luke warm in a small bowl and mix with all purpose flour. Apply this mixture on rolled thin sheet.
Note - In video I have applied oil but after trying several variations of laccha paratha, I found that oil can make layers to stick together and result in less flaky paratha but using above mixture will ensure that you get beautiful flaky multilayered laccha paratha.
Once the mixture is applied all over, slice thinly all the surface of paratha. Then start scraping the dough from one side till it finishes resulting in long cylindrical stretched dough.
Take the dough in fingers and roll it to a ball. Check video for better understanding. Again let it rest for 5 to 10 minutes.
Now press the rolled dough with the heels of your palm to give it a round flat shape.
Place a tawa(skillet) on medium heat. Place paratha on hot tawa. Cook it on both sides and smear ghee on both sides while cooking. Cook till brown spots appear on both sides.
Once the paratha is cooked, smash it using your hands to separate the layers. Look at video for better understanding.
Enjoy this soft, crispy and multi-layered parotta with delicious curry.