Easy Lachha Paratha Recipe (Homestyle)
A step-by-step, detailed guide on how to make simple, homestyle Lachha Parathas. Not only does this post feature a foolproof recipe, but it breaks down how to achieve soft, flaky, yet crispy Parathas. Don't miss the step-by-step photos, essential tips, and a troubleshooting table!
Ingredients
- 2 cups atta flour (also called durum wheat flour), plus more for dusting - Note 1
- 1/4-1/2 tsp sea salt
- 1 cup room temperature water
- salted butter preferably closer to room temperature so it’s easier to spread - sub ghee or oil
Instructions
Make Paratha Dough
- Mixer: Combine the atta flour and salt in the bowl of a stand mixer fitted with a dough attachment. Turn on the mixer to medium-low (2) speed to start mixing the atta and salt. Over the course of 3 minutes, slowly pour in the water, letting it mix with the dough before adding more. It will start to form a ball.
- Increase the speed to medium (4) and continue to knead on medium speed until a smooth and supple ball of dough forms (~3 min). It should start wrapping itself around the dough attachment.
- By hand: Alternatively, knead by hand. Place the atta flour and salt in a medium bowl and mix to combine. Over the course of 4 minutes, slowly pour in the water while using your hands to combine the flour. It'll go from crumbly to one sticky big ball. Let the water mix with the dough before adding more, and focus on breaking the tough clumps. Using wet or oiled hands, knead for another 4 minutes by gently punching the dough with your knuckles, then folding over. See how-to video + essential tips for kneading by hand.
- If the dough seems dry, tough, or unable to form, add an additional 1-2 tbsp of water. If it seems a little too wet, with the dough sticking to the sides, dust it with 1-2 tbsp atta flour. The final dough should be soft to the touch, supple, and pliable. It will be slightly sticky, but will not cling to your fingers if you touch it with wet hands.
Rest Dough
- With wet or oiled hands, remove the dough and place in an airtight container. I like to press the top of the dough with wet hands to prevent the top from drying out. Cover and let the dough rest for 10-15 minutes to allow the gluten to develop. This makes them easier to handle. Otherwise, refrigerate until ready to use, up to 3 days. (See Note 2) Allow to come close to room temperature when you’re ready to prepare the parathas.
Make Peda (ball of dough)
- Once you are ready to cook the parathas, place the butter, atta flour for dusting, and a rolling pin near your workstation. Dust your fingers with the dry atta before taking a medium-sized piece of dough (around 90-120 grams). Dust the bottom of the piece of atta before forming into a round ball by rolling it forward, then pulling back toward the middle. (See video/photo for how to do this.) Dust with atta on both sides, pressing to form a patty around 3 inches in diameter.
- Meanwhile, heat a tawa, or other heavy-bottomed flat griddle over med-high heat. (See Note 3)
Shape the Paratha
- While the tawa is heating, roll the paratha out to 5-6 inches in diameter and spread about 2 teaspoons of butter onto the flattened dough. If your butter is cold, dot pieces of it evenly onto the dough.
- Starting from the top, roll down Swiss-roll-style until a log is formed. Roll this log tightly, like you would a rolling pin, until it’s about 18 inches long. Focus on making it tight and even, as this will determine the evenness of the folded layers.
- Next, roll tightly into itself, in a spiral shape, from one edge to another. It will form the way a cinnamon roll looks from top. Focus on making it round, as this will influence the final shape. Toward the end, secure the loose end of the dough by tucking it in toward the center. Dust both sides in the atta again. I like to hold the dough in one hand while pressing the center between my fingers and thumb of the other hand. (See video).
- Using your rolling pin, roll this out once more until it is around 8-9 inches in diameter. Dust only as needed while rolling. Do not apply too much pressure and try to get it even in thickness, especially toward the middle, where it tends to get thickest. Once you’re comfortable with this process, you can shift the paratha dough between your hands like you would pizza dough. (See video) This is to help stretch it out gently and evenly. It also helps you get a feel for the thick parts, thin them out slightly, and straighten out the edges.
Cook the Parathas
- Place the paratha on the hot tawa and reduce the heat to medium. Add 1-2 tsp of butter to the top. As soon as the bottom starts to set (this will take about 10-15 seconds), immediately flip the paratha using a spatula. Do not allow it to completely set and cook. Butter the other side. Cook for one minute, then flip again.
- Cook for 1-2 minutes on each side before flipping, adding butter to the dry spots as needed. Use your spatula to press the parathas to encourage them to cook inside. Adjust heat as needed to maintain even cooking. Once the paratha is golden and crispy on both sides, remove from heat promptly. Letting it sit too long will harden the paratha. Repeat with remaining parathas or store the remaining atta in an airtight container until ready to use.
Video
Notes
Note 1: See post for Brands/What Atta to use.
Note 2: Atta goes bad once there’s a sour, fermented odor coming from the dough. Depending on how airtight your container is, it can last up to 4 days. Note 3: Type of pan: You can use any griddle or tawa if you have a gas stovetop. However, if you have an electric or induction cooktop, use a lightweight pan. A thick, cast iron pan will take too long to cook the parathas, which may lead to tough parathas. Beginner tips: Please search + find 'essential tips' to find helpful techniques within the post. Also refer to the troubleshooting guide/table for common errors and solutions. Nutrition facts are for each paratha, assuming 6 parathas. Does not include butter/oil/ghee as it's difficult to calculate how much you'd use per paratha.
Note 2: Atta goes bad once there’s a sour, fermented odor coming from the dough. Depending on how airtight your container is, it can last up to 4 days. Note 3: Type of pan: You can use any griddle or tawa if you have a gas stovetop. However, if you have an electric or induction cooktop, use a lightweight pan. A thick, cast iron pan will take too long to cook the parathas, which may lead to tough parathas. Beginner tips: Please search + find 'essential tips' to find helpful techniques within the post. Also refer to the troubleshooting guide/table for common errors and solutions. Nutrition facts are for each paratha, assuming 6 parathas. Does not include butter/oil/ghee as it's difficult to calculate how much you'd use per paratha.
Nutrition
Calories: 217kcal | Carbohydrates: 46g | Protein: 9g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 195mg | Potassium: 276mg | Calcium: 22mg | Iron: 2mg