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Flaky Flatbread (Laccha Paratha)

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Flaky Indian flatbread or laccha paratha is a vegan, multilayered, unleavened, Indian bread. It is served in restaurants with Indian cuisine. Flaky flatbread is easy to make at home and you can also make ajwain paratha by adding carrom seeds.
Close-up of Layered flaky flat bread in a plate.

Paratha is an Indian unleavened layered flatbread made with whole wheat flour. There are a variety of parathas like plain, stuffed, and flaky paratha also known as laccha paratha. Just like other bread naan and roti, paratha is served with Indian meals.

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What is laccha paratha?

Laccha paratha is a flaky multilayered Indian flatbread. It is usually made with whole wheat flour known as atta. Sometimes it is also made with all-purpose flour or mixture of both atta and all-purpose flour.

The secret of making lachedar or flaky flatbread is in the technique of how it is rolled such that after cooking, the layers are visible and separated from one another giving paratha its multi-layer.

Layered flaky flat bread in a plate.

How to make paratha dough?

Paratha is made using very few basic ingredients - whole wheat flour (atta), salt, oil, nigella seeds, and optionally carrom seeds if you want to make ajwain paratha.

Indian whole wheat flour, known as atta, works best to make this unleavened multi-layered flatbread. I personally like and recommend Sujata Gold brand atta.

To make perfect flaky layered paratha, the dough must be soft and well kneaded. Paratha dough can be kneaded by hand or using dough makers like a stand mixer, food processor, or bread machine. I usually make the paratha dough in the food processor or in a bread maker.

How to make paratha dough in a food processor?

Attach the dough blade in the food processor and then add all the ingredients except water. It is best to weigh the flour instead of measuring by cups to ensure consistent results every time.

Lock the lid and start the food processor on low speed. Now add the water slowly from the top of the feeder in the lid. The dough is ready when a soft smooth ball is formed and no flour is stuck on the sides of the food processor bowl.

dough making in bread maker and food processor

How to make paratha dough in a bread machine?

To make a well kneaded, soft paratha dough in the bread machine, all you need to do is place the wet and dry ingredients in the right order as per manufacturer instructions and start the dough cycle. Let it run for about 5-10 minutes.

As paratha is not leavened bread like naan, there is no need to go through the rising phase of the dough cycle. You can stop the dough cycle and remove the dough once a soft dough ball is formed.

For consistent results, it is best to weigh the flour with a food scale instead of measuring it by a cup. Using a measuring cup can result in adding more flour and make the dough hard.

How to roll multilayer paratha?

It might sound tedious but rolling dough to make flaky paratha is quite easy. Divide the dough into equal parts of 60 grams each and make round balls by rolling between your palms and then flatten it.

Dust it with some dry flour (atta) and then using a rolling pin, roll it into a flatbread of about 1-millimeter thickness. Apply some oil generously on the rolled paratha using a basting brush.

The next step is to make pleats of about 1 centimeter wide. It should look like a collapsed fan. Roll the pleated dough into a Swiss roll and tuck the open end to the center.

Flatten it by pressing it with your fingers and then dust it with the flour before rolling it for the final time. At this point, if you want to make ajwain paratha, you can sprinkle some carrom seeds before starting to roll the paratha using the rolling pin.

Roll the paratha to about 2-millimeter thickness, dusting it with flour as often as needed to avoid sticking to rolling pin. After rolling cook the paratha on a skillet.

collage of 8 images of making dough ball, rolling, applying oil, making a swiss roll and then rolling into a flatbread.

How to cook paratha on a skillet?

Paratha is cooked on a medium-high flame on a skillet. I like to use the Lodge cast iron skillet however, a non-stick or ceramic skillet will work well too.

Place the rolled paratha on the hot skillet and allow it to cook until you see a few bubbles. Flip the paratha with a spatula and cook the other side until you see bubbles and brown patches.

Apply oil on both sides and cook again by flipping until you see that the paratha is golden brown in color.

collage of 4 images of cooking flaky paratha on a skillet.

How to make paratha soft?

The dough must be well kneaded to make soft paratha. If the dough is hard, then the paratha will not be soft. Weigh the flour using a digital food scale to ensure that you get consistent results everytime.

Layered flaky flat bread in a plate.

What to eat with paratha bread?

Paratha is served with Indian vegetable curries like palak paneer, matar paneer, and navratan korma. It is also served with beans like chana masala, rajma masala, and kala chana masala.

To enjoy a complete meal, paratha is served in an Indian thali with dal, rice, curry, side dish, and a dessert.

Can you eat paratha the next day?

Parathas can stay well at room temperature for the next day unless the weather is very hot, in which case you can refrigerate them.

They can be refrigerated for 3-4 days or frozen for up to a month by placing parchment paper in between two parathas.

When you are ready to eat, you can simply reheat them in the microwave or on the skillet.

Laccha paratha pin.

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📖 Recipe

3 Layered flaky flat bread in a plate.

Flaky Indian Flatbread | Laccha Paratha

Flaky Indian flatbread or laccha paratha is a vegan, multilayered, unleavened, Indian bread. It is served in restaurants with Indian cuisine. Flaky flatbread is easy to make at home and you can also make ajwain paratha by adding carrom seeds.
5 from 3 votes
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Course: Breakfast, Dinner, Lunch
Cuisine: Indian
Diet: Vegan, Vegetarian
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Servings: 8 parathas
Calories: 233kcal
Author: Alpa Jain

Ingredients

For paratha dough

  • 300 grams Whole wheat flour (atta) (2 ½ cup)
  • ½ tsp Salt
  • 1 cup Water (240 ml)
  • ½ tsp Nigella seeds (onion seeds, optional)
  • 2 tbsp Oil

For cooking paratha

  • ¼ cup Oil (more if needed)
  • ¼ cup Whole wheat flour (atta) (for rolling)
  • 2 tbsp Carrom seeds (optional for topping)

Instructions

How to make paratha dough in food processor

  • Fix the dough blade in the food processor bowl.
  • Add whole wheat flour, salt, nigella seeds and oil and start the food processor on low speed or dough setting
  • Add water slowly through the feeder and continue kneading until the flour binds into a soft, smooth dough ball.
  • Dough is ready for use.

Making paratha dough in a bread machine

  • Add all wet and dry ingredients to the container in the order recommended by your bread machine manufacturer.
  • Select "Dough' cycle.
  • Once a well kneaded soft dough ball is formed, in about 5-10 minutes, turn off the cycle.

Make Laccha Paratha

  • Take 60 grams dough and roll into a smooth ball (about 2 inch in diameter) and then flatten it.
  • Dust it in dry whole wheat flour and roll into a round shape paratha of about 8-9 inches in diameter and 1 mm thickness.
  • Apply oil generously (about ¾ tsp) with a basting brush.
  • Make pleats about a centimeter wide.
  • Roll the pleated paratha into a swiss roll and tuck the end into one of the centers.
  • Flatten it with your fingers and dust it in flour.
  • Optionally, put ⅛ tsp of carrom seeds on the dough roll if you want to make ajwain laccha paratha.
  • Roll into a round shape paratha of about 5-6 inches in diameter dusting as often as needed.
  • Place the rolled paratha on a skillet on a medium high flame.
  • Once you see a few light brown spots, flip the paratha with a spatula and it cook for a few seconds.
  • Apply a few drops of oil on the top side and spread with a spatula.
  • Flip once again and apply oil on the other side.
  • Flip for the final time and cook for few seconds until golden brown.
Nutrition Facts
Flaky Indian Flatbread | Laccha Paratha
Amount per Serving
Calories
233
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
7
g
Sodium
 
148
mg
6
%
Potassium
 
150
mg
4
%
Carbohydrates
 
30
g
10
%
Fiber
 
4
g
17
%
Sugar
 
1
g
1
%
Protein
 
5
g
10
%
Vitamin A
 
4
IU
0
%
Calcium
 
15
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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