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Lachha Paratha Layered
🇮🇳 Indian Vegetarian

Lachha Paratha Layered

🇮🇳 Indian

Six-fold lachha paratha, the layer-shattering bread of Punjab dhabas. Soft-centred, blistered and buttered; bread as daily ritual. Pile in a basket lined with cloth and let everyone grab.

Prep 27 min Cook 23 min Serves 3 Medium

Ingredients

  • Butter3 tbsp
  • Salt1 tsp
  • Ghee3 tbsp
  • Wheat Flour3 cups

Instructions

  1. 1

    Bring the dough together with lukewarm water, then knead hard — soft dough makes soft bread, no shortcuts.

  2. 2

    Rest the dough, covered with a damp cloth, for at least 30 minutes — gluten relaxes, rolling gets easier.

  3. 3

    Portion the dough, stuff and pinch the seams closed, then roll with a feather touch so nothing bursts.

  4. 4

    Cook on a hot tawa till brown blisters form, flip, then finish over an open flame (or in the pan with ghee) till it puffs.

  5. 5

    Brush with butter or ghee, stack in a cloth to keep steam-soft, and serve immediately.

Chef's tip

Taste as you go — chili heat, salt and sourness should all lift each other, not fight.

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Watch how it's made

Video: Lachha Paratha with Tips & Tricks - No Maida | Layered Wheat Flour Paratha - Street Style · on YouTube