By Aditi Saraswat
November 3, 2025
Master the art of making crispy, flaky laccha paratha, which pairs flawlessly with almost every curry. The crispy layers and soft interior make it tempting, perfect for both weekday dinners and festive spreads.
2 cups whole wheat flour (atta) 1 tbsp ghee or oil ½ tsp salt Warm water Extra ghee for layering and cooking
Prepare the dough by mixing flour, salt, and ghee. Slowly add warm water and knead it to make a soft, smooth dough. Keep it at rest for 15 minutes.
Roll the dough into medium-sized balls and dust a little with flour.
Flatten each ball with a rolling pin and make a thin circle.
Brush with ghee evenly on this rolled-out dough circle and sprinkle dry flour to get flaky layers.
Fold the paratha like a fan, rolling in a spiral, and then flatten again. Repeat this process for every paratha to make.
Heat the tawa and cook the paratha on both sides till it gets golden spots.
Lastly, apply ghee while cooking and press gently to get crispy layers.