This Multi Layer Lachha Paratha with Wheat Flour is crispy, flaky, and packed with beautiful layers. Made with simple ingredients, this easy lachha paratha recipe uses a special butter-and-flour layering technique to create a delicious khasta, restaurant-style paratha at home. Serve it hot with milk tea, pickle, chutney, yogurt, or your favorite curry.

Multi Layer Lachha Paratha with Wheat Flour

Crispy, flaky, and beautifully layered, this wheat flour lachha paratha is perfect with a hot cup of milk tea, pickle, curry, or your favorite chutney.

Doodh Patti Chai

Ingredients:

• 2 cups wheat flour
• 1/2 tsp salt
• 1 tsp sugar
• 1 cup water, divided
• 50 g melted butter
• 1 tbsp cooking oil
• 1/4 tsp baking powder
• Extra dry flour for dusting

Multi Layer Lachha Paratha

Method:

1. In a mixing bowl, combine the salt, sugar, and 1/4 cup water. Stir until dissolved.
2. Add 2 cups wheat flour and gradually add the remaining 3/4 cup water. Knead until you have a smooth, soft dough.
3. Cover and let the dough rest for 10 minutes.
4. In a small bowl, combine the melted butter, cooking oil, and baking powder.
5. Divide the rested dough into 4 equal portions. Cover and rest for another 5 minutes.
6. Roll each portion into a very thin sheet.
7. Brush one sheet with the butter mixture and lightly sprinkle it with dry flour. Layer another rolled sheet on top and repeat the butter-and-flour process with the remaining dough.
8. Cut the layered dough into 2 parts and fold each part, as demonstrated in the video. Then divide the folded dough into 4 portions.
9. Cover and let the portions rest for 10 minutes.
10. Gently roll out each portion, taking care not to press out the layers completely.
11. Cook on a hot skillet/tawa, turning as needed, until both sides are crispy, flaky, and golden brown.
12. Serve hot with milk tea and pickle.

Keto Tawa Naan

Tip: Roll the dough as thinly as possible during the layering stage. The combination of butter, dry flour, and folding is what creates those beautiful, distinct lachha layers.