Whole Wheat Laccha Paratha Recipe – Flaky Indian Flatbread

Last Updated on 6 months ago by Neha Deshmukh

Whole Wheat Laccha Paratha Recipe – Flaky Indian Flatbread

Hey everyone! If you’ve ever wanted to impress your family with a truly special Indian flatbread, you have to try Laccha Paratha. These aren’t your everyday rotis – they’re beautifully layered, incredibly flaky, and just melt in your mouth. I remember the first time I made these, my husband practically inhaled three! It felt like a real win in the kitchen. Let’s get baking, shall we?

Why You’ll Love This Recipe

Laccha Paratha (pronounced lutch-uh puh-raa-thuh) translates to “layered paratha,” and that’s exactly what you get! The secret lies in the unique coiling and stretching technique, which creates those gorgeous, delicate layers. They’re a little more work than a simple paratha, but trust me, the extra effort is so worth it. They’re perfect for a weekend brunch, a special dinner, or even just when you’re craving something a little extra delicious.

Ingredients

Here’s what you’ll need to make these amazing flaky parathas:

• 2 cup whole wheat flour (atta) – about 240g
• 0.5 tsp salt – about 3g
• 1 tbsp oil (or ghee) – about 15ml
• As required warm water – approximately ¾ cup (180ml), but add gradually!

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference.

• Atta is Key: Using good quality whole wheat flour (atta) is super important. It’s what gives these parathas their lovely texture and flavour. Look for finely ground atta for the best results.
• Oil vs. Ghee: You can use either oil or ghee (clarified butter). Oil will give you a lighter flavour, while ghee adds a beautiful richness. I personally love using ghee – it just elevates the taste!
• Water Temperature: Warm water is essential for a soft dough. It helps activate the gluten in the flour, making the parathas nice and pliable. Don’t make it hot, just comfortably warm to the touch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large bowl, combine the whole wheat flour and salt. Add the oil or ghee.
2. Now, gradually add the warm water, a little at a time, mixing with your hands. You want to form a soft, pliable dough.
3. Knead the dough really well for about 5-7 minutes. This develops the gluten and makes the parathas soft.
4. Once kneaded, rest the dough, covered with a damp cloth, for at least 10-15 minutes. This allows the gluten to relax.
5. Divide the dough into lemon-sized balls. About 8 should result.
6. Take one ball and roll it into an 8-inch circle.
7. Now for the fun part! Smear a little oil or ghee over the circle and sprinkle with a little flour.
8. Pleat the dough into roughly 1/2 inch folds, starting from one side and working your way around.
9. Gently stretch the pleated dough and coil it up like a Swiss roll.
10. Rest the coiled dough, covered with a damp cloth, for another 30 minutes. This is important for those layers!
11. Gently roll the coiled dough into a 7-8 inch circle again. Be gentle so you don’t deflate the layers.
12. Heat a griddle or tawa over medium-high heat.
13. Cook the paratha for about 20 seconds per side initially. Then, gently press with a spatula to encourage the layers to separate.
14. Add a little oil or ghee around the edges and continue to roast until golden brown with brown spots appear.
15. Gently crush the paratha with the spatula before serving to expose those beautiful flaky layers!

Expert Tips

• Don’t Overknead: While kneading is important, overkneading can make the parathas tough.
• Resting is Key: Seriously, don’t skip the resting periods! They make a huge difference in the texture.
• Gentle Rolling: Be gentle when rolling the parathas, especially after coiling. You want to preserve those layers.
• Hot Griddle: A hot griddle is essential for getting those nice, crispy layers.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply use oil instead of ghee. It’s just as delicious!
• Gluten-Free Adaptation: This one’s a bit trickier. You can try using a gluten-free atta blend, but the texture won’t be exactly the same. A mix of rice flour, potato starch, and tapioca starch might work well.
• Spice Level: Add a pinch of red chili flakes to the dough for a little kick. My friend, Priya, loves doing this!
• Festival Adaptations: These are amazing served with a special thali (Indian platter) during festivals like Diwali or Holi.

Serving Suggestions

Laccha Paratha goes with just about anything! Here are a few of my favourites:

• Dal Makhani: A classic pairing!
• Chole (Chickpea Curry): Perfect for a hearty meal.
• Paneer Butter Masala: A creamy and delicious option.
• Simple Yogurt: Sometimes, simple is best!

Storage Instructions

Leftover parathas can be stored in an airtight container at room temperature for a day or two. Reheat them on a griddle or in a dry pan for the best results. You can also freeze them – just wrap them individually in plastic wrap before freezing.

FAQs

Let’s answer some common questions:

• What is the best way to knead the dough for soft parathas? Knead with the heel of your hand, pushing and folding the dough. Add water gradually and knead for at least 5-7 minutes.
• Can I make the dough ahead of time? Yes, you can! Just make the dough and let it rest in the fridge for up to 24 hours. Bring it to room temperature before rolling.
• How do I get the perfect flaky layers in my laccha paratha? Resting the dough properly, gentle rolling, and pressing with a spatula while cooking are key!
• What is the difference between laccha paratha and plain paratha? Laccha paratha is layered, while plain paratha is a simple flatbread. The layering is what makes laccha paratha so special.
• Can I use a rolling pin to create the spiral instead of hand stretching? While it’s possible, hand stretching helps create more delicate layers. But if you’re struggling, a rolling pin will work in a pinch!

Enjoy making these delicious Laccha Parathas! I hope they bring as much joy to your table as they do to mine. Happy cooking!