Laccha Paratha

Make and rest dough: Mix flour, salt, and oil. Gradually add water to form a soft, smooth dough. Knead for 8 minutes. Cover with a damp cloth and rest for 20 minutes. Divide into 8 equal balls.

About 30 min

Tip: The dough should be softer than roti dough — a softer, more relaxed dough creates more pliable layers.

Create the layers: Roll one dough ball into a thin circle (about 20cm). Brush the surface generously with ghee or oil. Sprinkle a pinch of dry flour over the oiled surface. Now fold the circle like a fan — fold up 1cm, then fold back 1cm in the opposite direction (pleating), creating an accordion-folded strip. Roll this strip up from one end into a tight coil (like a snail). Press the end underneath and press the coil flat with your palm. Set aside. Repeat for all balls.

About 15 min

Tip: The ghee layer between each fold is what creates the separation of layers. Be generous with it.

Roll and cook: Gently roll each coil into a round (about 15cm) — not too thin, or the layers will merge. Heat a tawa over high heat. Cook the paratha for 1 minute. Flip. Brush the cooked side with ghee. Flip again. Brush the second side with ghee. Press gently with a spatula and cook until lightly golden and flaky, about 2 minutes total. The paratha should have visible layers and slightly crispy edges. Crush gently between your palms before serving to open up the layers.

About 25 min

Tip: Crushing the cooked laccha paratha between your palms opens up the layers dramatically — this is the iconic finishing step.