Lachha Paratha (Flaky Layered Flatbread)
A spiral-layered flatbread with dozens of crisp, buttery, flaky layers made by pleating and coiling ghee-brushed dough. Crushed between your palms before serving to open up the layers.
Servings
Ingredients
Nutrition
Per serving
Steps
Make the dough
In a bowl, rub 1 tbsp into the flour and salt with your fingers. Add the water a little at a time and knead for about 5 minutes to a soft, smooth dough. Cover and rest for 30 minutes at room temperature.
- 300g flour
- ½ tsp salt
- 1 tbsp
- 190ml water
✅ Done when: the dough is soft, smooth and springs back when pressed
Roll, brush and fold
Divide the rested dough into 6 golf-ball-size pieces. On a lightly floured surface, roll one piece into a thin 20 cm circle, brush with , sprinkle with a little flour, then fold back and forth into narrow accordion pleats about 1 cm wide.
- ½ tbsp
- 1 tsp flour, for dusting
Coil it up
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Cook
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Crush and serve
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Make the dough
In a bowl, rub 1 tbsp into the flour and salt with your fingers. Add the water a little at a time and knead for about 5 minutes to a soft, smooth dough. Cover and rest for 30 minutes at room temperature.
- 300g flour
- ½ tsp salt
- 1 tbsp
- 190ml water
✅ Done when: the dough is soft, smooth and springs back when pressed
Roll, brush and fold
Divide the rested dough into 6 golf-ball-size pieces. On a lightly floured surface, roll one piece into a thin 20 cm circle, brush with , sprinkle with a little flour, then fold back and forth into narrow accordion pleats about 1 cm wide.
- ½ tbsp
- 1 tsp flour, for dusting
Coil it up
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Crush and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
'Lachha' means layered or ring-like in Hindi and Punjabi. Layered breads made by folding fat into dough have a long history across the Persian, Mughal and Punjabi traditions.
The spiral technique creates the visible rings that unfurl when the bread is torn — the hallmark of a good lachha paratha.
⭐ Why It's Famous
Crisp outside and soft within, with layers you can peel apart, lachha paratha turns any curry into a feast.
💡 Fun Fact
The same pleat-and-coil method is used for Kerala's famous parotta, though that version uses refined flour.
Punjab & Mughlai kitchens
31.63°N, 74.87°E
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