By Aditi Saraswat
January 19, 2026
Crisp from the outside and soft from the inside, laccha paratha is loved for its visible flaky layers. This restaurant-style bread adds richness to everyday Indian meals.
2 cups whole wheat flour ½ tsp salt 1 tsp sugar (optional, for colour) 1½ tbsp oil or ghee (for dough) Water as required (for kneading) 3 tbsp ghee or oil (for layering) Dry flour for dusting
Mix wheat flour, salt, sugar and oil. Gradually add water to knead a soft and smooth dough out of it. Let it rest for about 10-15 minutes.
Divide the dough into equal balls. Roll one thin, brush it well with ghee, sprinkle some dry flour evenly to make clear, flaky layers.
Cut the rolled dough into long strips or braid tightly like a fan. Ring to make it spiral, tucking the end underneath gently.
Rest the shaped dough spirals for about 5-10 minutes. Lightly roll each coil in a thick paratha, keeping layers intact without pressing too hard.
Heat the tawa on medium flame. Cook the paratha until bubbles appear, then flip, apply ghee, and cook on the other side until golden spots appear.
Remove the hot paratha and gently crush between palms to separate layers. Serve it with curry, dal, or thick gravies.