Indian cuisine is filled with an assortment of delicious flatbreads. Be it the fluffy pooris or the soft naan, Indian flatbreads have a lot to offer to everyone. India has some unique flatbreads that are only available in the subcontinent. One of these flatbreads is lachha paratha that is widely relished in most parts of the country. Made with wheat flour and ghee/oil, lachha paratha is flaky, soft and delicious. Although eating lachha paratha with a decadent Indian curry on the side is an absolute delight, making it at home can be a hard nut to crack. So, we have curated some tips and tricks that you can apply while making lachha parathas at home to make them flaky and soft.  

  1. Allow the dough to rest with a lid on for at least 30 minutes for a soft texture. 
  2. Apply ghee or oil liberally in between the layers of the parathas to ensure a flaky and well-layered paratha. 
  3. Knead the dough for about 8-10 minutes till it is soft and pliable. 
  4. You can also add some all-purpose flour to the paratha dough in any ratio to make it softer. 
  5. Always roast the flatbreads on a moderately hot pan. A less hot pan will result in a chewy texture whereas a pan on the high flame will lead to an uncooked paratha. 
  6. Always remember to press the edges of the parathas while roasting them to cook them evenly. 
  7. Lachha parathas always taste best when served hot or warm. However, if you are storing them for later use, don’t forget to reheat or roast them before serving. 
  8. Do not put too much pressure while rolling the parathas. This will ensure that the parathas have well-defined and visible layers. 

We hope you don’t have to savour homemade lachha paratha with a face as long as a fiddle the next time with these tips by your side. Here’s a detailed lachha paratha recipe for you to try.