Lachha Paratha or layered Paratha is one of the most famous flatbreads in North India. They are called Lachha parathas because of the multiple layers in them. They are made with whole wheat flour and are the perfect accompaniment for any thick-gravied dish like Paneer curry or Rajma curry.
I am bringing these delicious Layered Parathas to Fiesta Friday #106 which is hosted by Angie and this week the co-hosts are Steffi of Ginger & Bread and Andrea of Cooking With a Wallflower.
My son is very fond of Parathas and Naan and he loves all the flatbreads made with all purpose flour or maida because generally, the preparations are softer than whole wheat.Every Friday he demands me to make naan for him. As we all know that maida or all purpose flour is not so good for health, I try to avoid using it in my Parathas or rotis. I thought of making Lacha parathas for him this time because these flaky parathas are made mostly using Atta or whole wheat flour.
In this recipe, I have used 75% of the Whole wheat flour and 25% of maida or all purpose flour. The trick in making these parathas is to roll them as thin as possible and then roll it again using a rolling pin.
- 3/4 cup whole Wheat flour
- 1/4 cup All purpose flour or Maida
- warm water to knead dough
- 1/4 cup Oil
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- Take a big bowl and add whole wheat flour and all purpose flour, salt, baking soda and start adding water slowly.
- Keep adding water and keep kneading the dough until a soft dough is formed. Add few drops of oil all over.
- Cover the dough with a cling wrap or a plastic wrap, spread some oil all over and let it rest for 1 hour. Uncover and knead again and cover it again and let it rest for 10 minutes.
- Now Divide the dough into equal size balls and let them rest for 10 minutes covered with a damp cloth or cling wrap.
- Take a single ball, and put some dry flour on both the sides and start rolling the dough ball. Make sure you roll as thin as possible.
- Now Stretch the Paratha from ends with hands so that it becomes more thin. The thinner the better. Spread some oil on the top of this Paratha and fold it like fan or saree pleats.
- Once the fan is made roll it along the edges and seal the ends.
- Let these spirals rest for 5 minutes under a damp cloth or cling wrap and then start rolling each of them gently to make Lachha parathas.
- Heat a Tawa or Pan and place this Paratha. once it is cooked from once ide, flip it over and brush it with little oil. Flip it again and brush on the other side. Let this cook on medium flame for 5 minutes on both sides. Your Laccha paratha is ready to serve.
- Serve with any curry like Rajma curry or Paneer curry and enjoy them hot and layered.
I love paratha, and you make it look so easy to make! I can’t wait to give these a try! Happy FF!
Thanks, I am sure you’re going to love these!
What a beautiful bread! It looks – and sounds – amazing!
Thanks for bringing it along to Fiesta Friday 🙂
Thanks a lot!
Fabulous! Love a good lachcha parantha ❤️
Thanks dear!
This is a little different than the paratha that I know. A better different, I should say ?? They look awesome!
Love the recipe Swati