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.
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Ingredients
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Start your free weekContinue with free accessMake the dough
Rub 1 tbsp ghee into the flour and salt, add water and knead to a soft dough. Rest, covered, for 30 minutes.
Roll, brush and pleat
Roll a ball of dough into a thin 20cm circle. Brush with ghee and sprinkle with a little flour. Fold it into narrow accordion pleats, like a paper fan.
Coil
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Cook
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Crush and serve
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Make the dough
Rub 1 tbsp ghee into the flour and salt, add water and knead to a soft dough. Rest, covered, for 30 minutes.
Roll, brush and pleat
Roll a ball of dough into a thin 20cm circle. Brush with ghee and sprinkle with a little flour. Fold it into narrow accordion pleats, like a paper fan.
Coil
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook
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Crush and serve
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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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