By Simran Makkar
October 19, 2026
Laccha paratha comes apart in thin, buttery layers as soon as you press it. The layers come from a simple fold-and-coil technique, so there’s no fancy ingredient involved. It goes well with dal, paneer curry or just a bowl of curd.
– 2 cups whole wheat flour, plus extra for dusting – ½ teaspoon salt – 1 teaspoon sugar (optional) – 2 tablespoons ghee or oil, for the dough – Water, as needed – ¼ cup ghee, melted, for layering and cooking
Mix the flour, salt and sugar in a large bowl. Add 2 tablespoons of ghee and rub it into the flour with your fingertips.
Add water a little at a time and knead into a soft, smooth dough. Cover and rest it for 20-30 minutes.
Divide the dough into equal balls and roll one out into a thin circle, about 6-7 inches wide.
Brush the surface generously with melted ghee and sprinkle a little dry flour over it.
Starting from one edge, make small accordion pleats, folding the dough back and forth until you have a long, pleated strip.
Hold one end and coil the strip into a spiral, like a snail shell. Tuck the loose end underneath and press lightly.
Let the coiled dough rest for 5 minutes, then roll it out gently into a round, about 6-7 inches wide. Don’t press too hard, or the layers will merge.
Heat a tawa on medium-high heat and place the paratha on it. Cook for 30 seconds, until small bubbles appear, then flip.
Brush with ghee, flip again, and cook until both sides have golden-brown spots.
Take it off the tawa and crush it lightly between your palms to open up the layers. Serve hot.