Layered Laccha Paratha

Learn how to make perfectly flaky and delicious laccha paratha at home with this easy step-by-step recipe. This traditional Indian flatbread is crafted using whole wheat flour, oil, salt, and lukewarm water. These ingredients create soft dough layered to perfection. The unique pleating and rolling technique gives laccha paratha its signature crispiness and visible layers.

Cooked until golden brown, these parathas pair wonderfully with rich curries like butter chicken. They also go well with creamy dal makhani or refreshing yogurt dips. Whether for a festive meal or a casual dinner, this recipe guarantees restaurant-quality laccha parathas every time.

Ingredients

Every ingredient in a laccha paratha recipe plays a key role. Each element helps deliver its signature flaky, layered texture and delicious taste. Let’s dive into why these ingredients are essential and how they contribute to the perfect paratha.

1. Whole Wheat Flour (1.5 Cups)

Why It’s Used: Whole wheat flour is the heart of laccha paratha, providing structure, elasticity, and a slightly nutty flavor. It’s a healthier alternative to refined flour, offering more fiber and nutrients while still yielding soft and pliable dough.

2. Oil (5 Tablespoons)

Why It’s Used: Oil is crucial for creating the paratha’s flaky layers. It lubricates the dough, making it easy to roll, and is applied between layers to prevent them from sticking. During cooking, oil ensures the paratha turns golden and crispy.

3. Salt (1/4 Teaspoon)

Why It’s Used: A small amount of salt enhances the flavour of the paratha, balancing its earthy taste. Without it, the paratha can taste flat and bland.

4. Lukewarm Water (1/2 Cup)

Why It’s Used: Lukewarm water helps in activating the gluten in the flour, making the dough soft and elastic. It also ensures the dough is easier to knead and roll. Lukewarm water is the secret to a soft, pliable dough that yields tender yet crispy laccha parathas.

These four simple yet essential ingredients combine to create the magic of laccha paratha. It is a flaky, crispy flatbread. It’s as versatile as it is delicious.

Laccha Paratha Recipe: Step-by-Step Guide to Make Flaky Indian Bread

Prepare the Dough

1. Combine all-purpose flour and salt in a mixing bowl.

2. Add 1 tablespoon of oil and knead the mixture using lukewarm water to form a smooth dough.

3. Cover the dough and let it rest for 15 minutes to allow it to become pliable.

Roll and Layer the Paratha

1. Divide the dough into four equal portions and flatten each into a ball.

2. Dust your work surface with flour and roll one ball into a circle about 6-7 inches in diameter.

3. Use a brush to apply oil evenly across the rolled dough. Then, sprinkle a light layer of flour on top.

4. Cut thin strips of the dough using a knife or pizza cutter.

5. Stack the strips on top of each other or pleat them like a fan to create layers.

6. Roll the layered strips into a tight coil and press lightly to form a round disc.

Cook the Laccha Paratha

1. Roll the coiled dough into a circle about 4-5 inches in diameter, ensuring the layers remain intact.

2. Heat a tava (griddle) on medium heat and place the rolled paratha on it.

3. Flip it when one side is partially cooked and brush oil on the cooked side. Repeat on the other side.

4. Flip the paratha 2-3 times until it turns golden brown and crispy.

5. Once cooked, press the paratha gently between your palms to separate the layers for a flakier texture.

Pro Tips for best laccha paratha

1. Dough Matters More Than You Think

Think of the dough as the foundation of a house—skip the shortcuts. Knead until it’s soft but not sticky. Add lukewarm water slowly, or you’ll end up with a swamp instead of dough.

2. Oil Is Your Best Friend

Don’t skimp on the oil when layering. It’s the secret to those flaky, Insta-worthy layers. Imagine the dough as your skin—moisturize generously, or it’ll get crusty.

3. Roll It, Don’t Squish It

Roll the dough gently, or those precious layers will say goodbye faster than your weekend plans. Dust with just enough flour so it doesn’t stick, but don’t turn your kitchen into a snowstorm.

4. Layer Like a Perfectionist

When making pleats or strips, aim for precision. Uneven strips may look rustic, but they’ll cook unevenly. Think of it as braiding hair; neatness counts!

5. Heat Control Is Key

Cooking laccha paratha requires medium heat—not a blazing inferno. Too hot, and you’ll have a charred frisbee; too cold, and it’ll feel like eating a soggy napkin.

6. The Crush Trick

After cooking, gently crush the paratha between your palms to pop those layers. It’s oddly satisfying—like unwrapping a flaky gift.

Serving suggestion for laccha paratha

Laccha paratha is a versatile Indian bread that can elevate any meal. Its crispy, flaky layers pair beautifully with a variety of dishes. Here are some serving suggestions to make the most of this delightful flatbread:

1. Classic Curries

• Butter Chicken: The rich, creamy tomato-based gravy complements the flaky paratha beautifully.
• Paneer Makhani: A vegetarian favourite, the buttery paneer curry pairs perfectly with laccha paratha.
• Rogan Josh: This aromatic lamb curry is a match made in heaven with the layered goodness of paratha.

2. Lentils & Legumes

• Dal Makhani: The buttery black lentil dish is a timeless pairing with laccha paratha.
• Chole (Chickpea Curry): The spicy, tangy chickpeas are balanced wonderfully by the paratha’s crispiness.

3. Sides with a Twist

• Raita: Serve with a cucumber or boondi raita for a refreshing, cooling contrast.
• Pickles & Chutneys: Add a tangy mango pickle or mint chutney to bring out bold flavors.

4. Light and Easy Combos

• Masala Omelette: Wrap a spiced omelette in laccha paratha for a quick, hearty breakfast.
• Spiced Yogurt Dip: Serve parathas with a bowl of chilled yogurt mixed with roasted cumin and salt.

5. Sweet Tooth Options

• Honey Drizzle: For a dessert twist, drizzle honey or sprinkle sugar on warm parathas.
• Kheer: Pair it with Indian rice pudding for a luxurious meal finale.

No matter what you pair it with, laccha paratha is guaranteed to steal the show!

FAQs on laccha paratha recipe

1. What is laccha paratha?

Laccha paratha is a traditional Indian flatbread known for its flaky, layered texture. The word “laccha” refers to the layers created by pleating and rolling the dough, giving it a crispy yet soft bite.

2. How is laccha paratha different from Malabar paratha?

While both have a layered texture, laccha paratha is made with whole wheat flour, making it slightly denser and healthier. Malabar paratha (or Kerala paratha) is made with refined flour (maida) and has a softer, more elastic texture due to the addition of milk or eggs.

3. Can I make laccha paratha without oil?

Oil is essential for creating the layers and ensuring a flaky texture. While you can reduce the oil, skipping it entirely may result in flat, less crisp parathas.

4. Why is lukewarm water used in the dough?

Lukewarm water helps activate the gluten in the flour, making the dough soft and elastic. It’s key to achieving pliable dough for easy rolling and layering.

5. What is the secret to flaky layers in laccha paratha?

The key lies in properly pleating the dough, applying oil between layers, and rolling it gently to retain the layers. Cooking at the right temperature ensures crispiness.

6. Can laccha paratha be made in advance?

Yes, you can partially cook them and store them in the refrigerator for up to 2 days. Reheat on a hot tava before serving.

7. What can I serve with laccha paratha?

Laccha paratha pairs well with curries like butter chicken, dal makhani, and chole. It also goes well with raita and pickles for a lighter meal.

Recipe Card

Below is the detailed step by step recipe of layered laccha paratha.