Crispy Lachha Paratha

Learn how to make crispy, flaky and perfectly layered Lachha Paratha at home with this easy step-by-step recipe. This traditional Pakistani-style layered paratha has beautiful flaky layers on the inside and a golden, crispy exterior.

The best part of this recipe is that you don’t need to make a large batch of dough. I’ll show you how to make paratha dough for just 1 or 2 parathas, making this recipe perfect when you’re cooking for yourself or a small family.

The secret to achieving those delicious layers is in the rolling, folding and resting technique. Ghee and a little dry flour are used between the layers, helping create the characteristic flaky texture of Lachha Paratha. After a short resting period, the parathas are gently rolled and cooked on a hot tawa with ghee until golden brown, crispy and beautifully layered.

Serve these homemade Lachha Parathas hot with a spicy omelet, achar (pickle), and a cup of Pakistani milk tea for a delicious breakfast or brunch.

Why You’ll Love This Lachha Paratha

• Crispy and flaky layers
• Easy homemade dough
• Small-batch recipe for 1–2 parathas
• Simple everyday ingredients
• No yeast required
• Perfect for breakfast or brunch
• Great with eggs, curry, achar or chai

Whether you’re new to making paratha or want to improve your layering technique, this recipe includes helpful tips to make crispy and flaky Lachha Paratha at home.

Crispy Lachha Paratha

How to Make Sheer Chai (Pink Tea): Urdu – English

Ingredients:

• 1¼ cups wheat flour
• ¼ tsp salt
• ½ cup warm water
• Ghee, as needed
• Dry wheat flour, for layering

Coconut Flour Keto Paratha

Method:

1. Make the Dough:

Add the wheat flour and salt to a bowl and mix well.

Gradually add the warm water and knead until you have a soft and smooth dough.

Cover and let the dough rest for 10 minutes.

2. Divide the Dough:

Divide the dough into 2 equal portions.

Take one portion and roll it out as thinly as possible.

3. Create the Layers:

Spread a thin layer of ghee over the rolled dough and sprinkle some dry flour on top.

Fold the dough in half, then make cuts using a knife or pizza cutter, following the technique shown in the video.

Open the folded dough and gently separate and even out the layers.

Fold the dough again into a wheel-like shape.

Cover and let it rest for another 10 minutes.

4. Prepare the Second Paratha:

Roll out the second portion of dough.

Apply ghee and sprinkle with dry flour.

Fold the dough from both sides to create a long cylinder shape.

Cut the cylinder into 5 equal round pieces.

Stack the pieces on top of each other and gently press them together.

Let them rest for 10 minutes.

5. Roll and Cook:

After resting, gently roll each paratha. Avoid pressing too hard so you don’t flatten the layers.

Heat a skillet or tawa over medium heat.

Place the paratha on the hot skillet and cook with ghee, flipping as needed, until both sides are golden brown, crispy, and flaky.

Serving Suggestion:

Serve your crispy Lachha Paratha hot with:

• Spicy omelet
• Achar (pickle)
• Hot milk tea

Enjoy your delicious, crispy, and flaky homemade Lachha Paratha!