Multi-Layer Khasta Lachha Paratha Recipe | Crispy & Flaky

Learn how to make Multi-Layer Khasta Lachha Paratha with beautiful, delicate layers using a unique double-folding technique. This homemade Pakistani-style paratha is crispy on the outside, flaky inside, and full of delicious buttery flavor.

Unlike an ordinary paratha, this recipe uses two thinly rolled dough sheets that are folded and combined into one large cylinder-shaped roll. The roll is then cut into spiral portions, creating multiple layers in every paratha.

These golden, crispy parathas taste wonderful with a spicy omelette, mixed pickle, and a hot cup of doodh patti chai.

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Recipe Information

• Prep Time: Approximately 20–25 minutes
• Resting Time: 15 minutes total
• Cooking Time: Approximately 15–20 minutes
• Yield: 5–6 parathas
• Cuisine: Pakistani / Indian
• Course: Breakfast, Brunch
• Cooking Method: Tawa / Stovetop

Ingredients

For the Dough

• 4 cups whole wheat flour (atta)
• 1 tsp powdered sugar
• 1 tsp salt
• 2 tbsp ghee
• Approximately 1¼ cups warm water, added gradually

For Layering and Cooking

• Melted butter or ghee, as needed
• Dry wheat flour, for sprinkling between layers
• Ghee, for cooking the parathas

Keto Tawa Naan

How to Make Multi-Layer Khasta Lachha Paratha

Step 1: Prepare the Dough

In a large mixing bowl, add whole wheat flour, powdered sugar, salt, and 2 tablespoons of ghee.

Rub the ghee into the flour until well combined.

Gradually add warm water and knead to form a smooth, soft, and pliable dough.

Cover the dough and let it rest for 10 minutes.

Tip: The amount of water may vary depending on the flour. Add enough to make a dough that is easy to roll without becoming excessively sticky.

Step 2: Divide and Roll

After resting, divide the dough into 2 equal portions.

Shape both portions into smooth dough balls.

Lightly dust the work surface with flour and roll each dough ball into a large, thin sheet.

Try to roll both sheets to approximately the same thickness.

Step 3: Apply Ghee and Create Layers

Take the first rolled dough sheet and brush melted butter or ghee evenly over the surface.

Sprinkle a little dry wheat flour over the buttered dough.

Fold the dough inward from both sides, following the technique shown in the video, then continue folding to form a long cylinder-shaped roll.

Set it aside.

Step 4: Prepare the Second Layer

Take the second thinly rolled dough sheet.

Apply melted butter or ghee all over the surface and sprinkle lightly with dry flour.

Begin folding inward from both sides in the same way as the first sheet, but stop before completing the final cylinder roll.

Step 5: Make the Double-Layer Cylinder

Place the first cylinder-shaped dough roll onto the partially folded second dough sheet.

Continue folding or rolling the second sheet around the first cylinder.

This creates one large, thick cylinder-shaped dough roll with multiple layers inside.

This special folding method is the secret to the beautiful, flaky texture of these Khasta Lachha Parathas.

Step 6: Cut into Spiral Portions

Place the large cylinder roll on a cutting board.

Mark it into 5–6 equal portions.

Using a sharp knife, carefully cut the roll into pieces.

Each piece will reveal beautiful spiral layers, resembling a small wheel.

Step 7: Rest the Spiral Dough

Arrange the spiral dough portions on a lightly floured surface.

Cover and let them rest for 5 minutes.

This short resting period helps relax the dough before rolling.

Step 8: Roll the Parathas

Take one spiral portion and place it cut-side up on a lightly floured surface.

Gently flatten it with your fingers.

Using a rolling pin, roll it into a round paratha with light pressure.

Avoid pressing too firmly, as this can flatten the delicate layers.

Repeat with the remaining portions.

Step 9: Cook Until Golden and Crispy

Heat a tawa or heavy skillet over medium heat.

Place one rolled paratha on the hot tawa.

Cook until light golden spots begin to appear, then flip.

Apply ghee and continue cooking, turning as needed, until both sides become golden brown and crispy.

Repeat with the remaining parathas.

Step 10: Serve

Your delicious Multi-Layer Khasta Lachha Paratha is ready!

Serve hot with:

• Spicy masala omelette
• Mixed Pakistani pickle (achar)
• Doodh patti chai
• Plain yogurt or raita
• Your favorite curry

Tips for Perfect Crispy and Flaky Lachha Paratha

1. Use a soft, pliable dough. This makes rolling and folding easier.

2. Roll the dough thinly. Thin sheets help create more delicate layers.

3. Don’t skip the ghee and dry flour. These help separate the layers during cooking.

4. Follow the double-cylinder folding technique carefully. This is what makes the recipe different from a traditional lachha paratha.

5. Cut the dough with a sharp knife. Clean cuts help preserve the visible spiral pattern.

6. Roll with light hands. Excessive pressure can compress the layers.

7. Cook over medium heat. This allows the paratha to cook through and become crispy without burning.

8. Serve immediately. Khasta paratha tastes best when freshly cooked and hot.

Frequently Asked Questions

What is Khasta Lachha Paratha?

Khasta Lachha Paratha is a crispy, flaky, multi-layered flatbread popular in Pakistani and Indian cooking. The word khasta describes its crisp, delicate texture.

How is this recipe different from regular Lachha Paratha?

This recipe uses a special double-cylinder folding technique. Two thin dough sheets are folded together into one large roll before being cut into spiral portions, creating multiple layers.

Can I use butter instead of ghee?

Yes. Melted butter can be used for layering. Ghee is especially suitable for cooking because it tolerates higher temperatures than regular butter.

Why are my paratha layers not separating?

The dough may have been rolled too firmly, or there may not have been enough ghee and dry flour between the layers.

Can I prepare the dough in advance?

Yes. You can prepare the dough in advance, cover it tightly, and refrigerate it overnight. Allow it to soften slightly before rolling.

Can I freeze Lachha Paratha?

Yes. Place parchment paper between the uncooked, rolled parathas and freeze them in a freezer-safe container or bag. Cook from frozen on a medium-low tawa until fully cooked and golden.

Final Thoughts

This Multi-Layer Khasta Lachha Paratha Recipe is perfect for anyone who loves crispy, flaky homemade parathas.

The unique double-folding technique creates beautiful spiral layers and a delicious texture using simple everyday ingredients.

Enjoy these golden parathas for breakfast or brunch with a spicy omelette, mixed pickle, and hot Pakistani chai.

Try this recipe at home and share your results with Pakladies!