Authentic Wheat Flour Laccha Paratha Recipe – Step-by-Step Guide

Last Updated on 2 months by Neha Deshmukh

Authentic Wheat Flour Laccha Paratha Recipe – Step-By-Step Guide

Hey everyone! If you’ve ever craved those incredibly flaky, layered Indian flatbreads you get at your favourite restaurant, you’re in the right place. Today, I’m sharing my go-to recipe for Laccha Paratha – a truly satisfying and surprisingly easy bread to make at home. I remember the first time I attempted these; it took a few tries to get the layers just right, but trust me, the effort is so worth it!

Why You’ll Love This Recipe

Laccha Paratha (also known as layered paratha) is a staple in many Indian households, and for good reason. It’s incredibly versatile – perfect for breakfast, lunch, or dinner. Plus, the beautiful layers make it feel a little bit special, even on a weeknight. This recipe focuses on using simple ingredients and clear instructions to help you achieve perfectly flaky parathas every time. You’ll be amazed at how easily you can recreate this restaurant favourite in your own kitchen!

Ingredients

Here’s what you’ll need to make these delicious Laccha Parathas:

• 2.5 cups (approx. 300g) wheat flour (atta)
• 0.5 tsp (approx. 2.5g) salt
• Warm water, as required (approx. 1 cup / 240ml)
• Ghee, as needed (approx. 4-6 tbsp) – for applying and cooking

Ingredient Notes

Let’s talk ingredients for a moment. The quality of your wheat flour really matters here. I always recommend using a good quality whole wheat flour (atta) – it gives the parathas a lovely flavour and texture.

And then there’s the ghee! Oh, ghee. It’s the heart and soul of these parathas, adding richness and helping create those beautiful layers. Traditionally, homemade ghee is preferred, and it truly does have a unique flavour. But good quality store-bought ghee works wonderfully too. In some regions, people use mustard oil for a more pungent flavour, especially in North India. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the wheat flour and salt. Give it a good mix to ensure the salt is evenly distributed.
2. Gradually add warm water, a little at a time, and start kneading the dough. You want a smooth, soft dough that isn’t sticky. This usually takes about 5-7 minutes of kneading.
3. Once you have a smooth dough, cover it and let it rest for at least 20 minutes. This allows the gluten to relax, making the parathas softer and easier to roll. Trust me, don’t skip this step!
4. Divide the dough into equal portions – I usually make 8 parathas from this amount of dough. Roll each portion into a smooth ball.
5. Now for the layering! Apply a generous amount of ghee to the center of each rolled circle.
6. This is where the fun begins! There are a few different ways to fold the paratha to create layers. I’ll link a video demonstrating 6 different techniques [insert video link here] – feel free to choose the one you find easiest.
7. Gently roll the folded dough into a flat circle, about 6-8 inches in diameter. Don’t press too hard, or you’ll lose those precious layers!
8. Heat a tawa (flat griddle) over medium-high heat. Once hot, place the rolled paratha on the tawa.
9. Cook for about 30-60 seconds on each side, applying ghee generously. You want it to be golden brown and slightly puffed up.
10. Serve warm with your favourite accompaniments!

Expert Tips

Want to take your Laccha Parathas to the next level? Here are a few tips I’ve learned over the years:

• Flaky Layers: The key to flaky layers is gentle rolling and generous ghee application. Don’t be shy with the ghee!
• Preventing Hard Parathas: Over-kneading the dough or rolling it too thin can result in hard parathas. Keep the dough soft and roll gently.
• Tawa Temperature: Maintaining the right tawa temperature is crucial. If it’s too hot, the paratha will burn before it cooks through. If it’s too cold, it will become dry and hard. Medium-high heat is usually ideal.

Variations

Let’s get creative! Here are a few ways to customize your Laccha Parathas:

• Vegan Adaptation: Simply substitute the ghee with any neutral-flavored oil, like sunflower or canola oil.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend designed for roti or paratha making. You might need to adjust the water quantity slightly.
• Spice Level: Add a pinch of chili flakes to the dough for a little kick. My friend, Priya, loves adding a dash of kasuri methi (dried fenugreek leaves) too!
• Festival Adaptations: During festivals, I love serving Laccha Paratha with special curries like chole (chickpea curry) or paneer butter masala.

Serving Suggestions

Laccha Paratha is incredibly versatile. Here are a few of my favourite ways to serve it:

• With a side of creamy yogurt (dahi) and pickle.
• Alongside a hearty curry, like dal makhani or aloo gobi.
• Simply with a dollop of butter and a sprinkle of salt.

Storage Instructions

If you have any leftover parathas (which is unlikely!), you can store them in an airtight container at room temperature for up to 2 days. Reheat them on a tawa with a little ghee for the best results.

You can also freeze them! Stack the parathas with parchment paper between each one to prevent sticking, then place them in a freezer-safe bag. They’ll keep for up to a month. Reheat directly from frozen on a tawa.

FAQs

Let’s answer some common questions:

1. What type of wheat flour is best for making laccha paratha?

A good quality whole wheat flour (atta) is best. Look for one that’s finely ground and has a good texture.

2. Can I make the dough ahead of time?

Yes, absolutely! You can make the dough a few hours in advance and store it covered in the refrigerator. Just bring it back to room temperature before rolling.

3. How do I know when the tawa is hot enough?

A simple test is to sprinkle a few drops of water on the tawa. If they sizzle and evaporate immediately, it’s ready.

4. My parathas are becoming hard, what am I doing wrong?

You might be over-kneading the dough, rolling it too thin, or cooking it on a tawa that’s too hot.

5. Can I freeze laccha parathas?

Yes, you can! Just make sure to stack them with parchment paper between each one to prevent sticking.

6. What is the best way to fold the paratha for maximum layers?

There are several techniques! I recommend checking out the video I linked earlier [insert video link here] to see a few different options and choose the one you find easiest.

Enjoy making these delicious Laccha Parathas! I hope this recipe brings a little bit of Indian flavour into your kitchen. Let me know how they turn out in the comments below!