Meal Prep · North Indian
Lachha Paratha
Master the art of flaky, multi-layered Indian flatbread, a perfect accompaniment to any curry.
Ingredients
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Step-by-step- In a large bowl, combine whole wheat flour, all-purpose flour, salt, and sugar. Gradually add warm water and knead into a soft, smooth dough. Add 2 tbsp ghee or oil and knead for another 2-3 minutes until the dough is pliable.
- Cover the dough with a damp cloth and let it rest for at least 20-30 minutes.
- Divide the dough into 8 equal portions. Roll each portion into a smooth ball.
- On a lightly floured surface, roll one dough ball into a very thin, large circle (like a roti or chapati).
- Brush the entire surface of the rolled dough generously with melted ghee or oil. Sprinkle a little dry flour over the ghee layer.
- Starting from one end, pleat the dough like an accordion into a long strip. Gently stretch the pleated strip.
- Roll the pleated strip tightly into a spiral coil, tucking the end underneath. Gently flatten the coil with your palm.
- Lightly dust with flour and roll out each coil into a 6-7 inch thick paratha, being careful not to press too hard to maintain the layers.
- Heat a tawa (griddle) over medium-high heat. Place a rolled paratha on the hot tawa.
- Cook for 30 seconds to 1 minute until small bubbles appear. Flip the paratha, brush with ghee or oil, and cook for another minute.
- Flip again, brush the other side with ghee or oil, and press gently with a spatula, cooking until both sides are golden brown and crisp.
- Remove from tawa, gently crush the paratha between your palms to separate the layers, and serve hot.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 7 g |
| Fat | 18 g |
| Carbohydrates | 35 g |
| Fiber | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooked Lachha Parathas in an airtight container once cooled. Reheat gently before serving.
Freezer Up to 2 months
To freeze, stack cooked and cooled parathas with parchment paper in between, then wrap tightly in foil and place in a freezer-safe bag. Alternatively, freeze rolled (uncooked) parathas the same way.
Reheat Stovetop/Microwave
Reheat cooked parathas on a hot tawa with a little ghee until warm and crisp, or microwave briefly until heated through. For frozen uncooked parathas, cook directly on a hot tawa from frozen, brushing with ghee.
Chef’s Corner
- **Dough Consistency:** A soft and pliable dough is key for easy rolling and flaky layers. Adjust water gradually.
- **Resting Time:** Don’t skip the resting time for the dough; it relaxes the gluten, making it easier to roll thinly and preventing it from shrinking back.
- **Generous Ghee/Oil:** Applying a good amount of ghee or oil before pleating is crucial for creating distinct layers. Don’t be shy!
- **Gentle Handling:** When rolling the pleated dough into a spiral and then into a paratha, handle it gently to preserve the layers. Over-pressing can merge them.
