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Lacha Paratha – Whole Wheat Layered Flat Bread

Lacha Paratha is whole wheat layered crispy flat bread. Lacha Paratha is a treat with any meal and can be served with any gravy
based dish of your choice.

Makes 3

Lacha Paratha - Whole Wheat Layered Flat BreadIngredients

For Dough

  • 1 cup whole wheat flour (atta)
  • 1 teaspoon oil
  • 1/2 teaspoon salt
  • Approx.1/2 cup water lukewarm

 Also Need

  • 1/4  cup whole wheat flour (atta) to help rolling
  • Approx. 2 tablespoons oil for cooking


  1. In a bowl mix the flour, salt, and oil. Add ¼ cup water and mix well. Add the remaining water as needed to make the dough smooth and pliable. Knead the dough on a lightly greased surface. Cover the dough and set aside for at least fifteen minutes.
  2. Knead the dough again before rolling the paratha and divide into three equal parts.
  3. Take one part of the dough and lightly press on both sides on a surface covered with dry whole wheat flour. Roll the dough into nine-inch-diameter circles, or as thin you can roll. If the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry flour on both sides of the semi-rolled paratha.
  4. Generously spread the oil over rolled paratha about ½ teaspoon with your fingers or brush, sprinkle approx. 2 teaspoon of flour over oiled paratha and spread evenly over whole surface.
  5. Start making small pleat-like folds, about ½ inch wide, starting from one side of the circle and working toward the other side.
    The more pleats you make, the more layers the paratha will have. You will end up with a long, narrow strip.
  6. Form the pleated paratha into pinwheel; Press both sides lightly in dry flour.
  7. Roll the pinwheel with a light hand into a circle approx. seven inches in diameter. If the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
  8. Heat a heavy skillet over medium heat. To test, sprinkle the skillet with a few drops of water. The water should sizzle.
  9. Place the paratha in the skillet. After a few seconds, the parathas will start to change color and begin to look dry.  Wait half a minute, and then turn the parathas over. Let it cook for few seconds from other side.
  10. Spread one teaspoon of oil over the parathe and turn it over. Cook the Paratha from both sides pressing with spatula to light brown color.
  11. Repeat the same process for remaining paratha.
  12. Lacha Paratha is ready to serve it taste best hot. Serve the Paratha with any gravy based dish.

Originally posted 2013-02-03 02:03:33.

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18 thoughts on “Lacha Paratha – Whole Wheat Layered Flat Bread

  1. Amazing! Paratha is my favourite Indian bread, but it is never served in Indian restaurants in the West. I buy it frozen in Indian grocery stores and cook them at home. Now that you have shown how to make them at home, I can make them myself. Thank you so much!

  2. Do you use whole wheat flour? I am in U.S and this looks like all purpose flour. The whole white flour I get has brown specks in it.

    Thank you for any help

    1. Kathy, Indian wheat is a golden colored, and Indian whole wheat flour appears lighter than the American reddish wheat. You can get it at any Indian store.

  3. Dear Aunty, I love your website as it not only gives me delicious recipe but also solves my doubts about my other recipes as the tips you give helps me soooooo Much to make me perfect or best cook.
    Thankyou v much. You actually serve the society with your loving cooking ways.

  4. dear Manjula anti,i made this paratha today and believe me it just came out perfect.the paratha was crispy yet soft and fully cooked inside.thanks so much for this recipe

  5. Dear Manjula,

    Thank you so much for building this site. It was recommended to me by a friend in South Korea who says he totally enjoys it. I am just watching how to make Lacha Parantha. Fabulous demonstration. I think I can do it!!

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