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Breakfast Meals Cooking Time : 1 hour 20 minutes Recipe Servings : 8 parathas Recipe Dificult : easy 0.00

Indian Laccha Paratha | Authentic Layered Whole Wheat Flatbread Recipe

Indian Laccha Paratha is a popular North Indian layered flatbread known for its crispy exterior, soft interior, and beautiful flaky layers. Made with whole wheat flour (or a combination of whole wheat and all-purpose flour), this traditional bread is created by rolling, folding, and coiling the dough to produce delicate layers that become crisp and buttery when cooked on a hot tawa.

Unlike regular roti, Laccha Paratha is enriched with oil or ghee between the layers, giving it its signature texture and rich flavor. The paratha is cooked until golden brown with crisp edges while remaining tender inside. It pairs exceptionally well with rich curries such as Paneer Butter Masala, Chicken Curry, Dal Makhani, Korma, Palak Paneer, or simply with yogurt and pickle.

Perfect for breakfast, lunch, or dinner, Indian Laccha Paratha is a restaurant favorite that's surprisingly easy to make at home. Freshly cooked and served warm, it brings authentic Indian flavors to every meal.

Cooking Method

In a large bowl, combine the whole wheat flour, all-purpose flour, and salt.
Add the oil and mix well.
Gradually add the warm water and knead into a soft dough.
Knead for 8–10 minutes until smooth.
Cover and let the dough rest for 30 minutes.
Divide the dough into equal portions.
Roll one portion into a thin circle.
Brush the surface generously with melted ghee.
Sprinkle lightly with dry flour.
Fold the dough into pleats like a paper fan.
Roll the pleated strip into a spiral coil.
Let the coil rest for 10 minutes.
Roll it gently into a round paratha without pressing too hard to preserve the layers.
Heat a tawa over medium heat.
Cook each side for 1–2 minutes, brushing with ghee until golden brown and crispy.
Lightly crush the paratha between your palms to separate the flaky layers before serving.