← BACK TO BREADS
BreadsMedium
Multi-Layered Crispy Laccha Paratha
Spiral layered flatbread with golden flaky crust and soft inner rings.
Prep Time30 mins
Cook Time20 mins
Servings4 parathas
💡SAP CHEF SECRET TIP
"Dust dry flour over the ghee layer before accordion-pleating the dough roll — this flour barrier stops layers from fusing during cooking!"
🛒Ingredients
- ▪1.5 cups Whole Wheat Flour (Atta) + 0.5 cup Maida
- ▪0.5 tsp Salt
- ▪1 tbsp Ghee for dough + 4 tbsp Ghee for layering
- ▪Dry flour for dusting
- ▪0.5 tsp Ajwain (Carom seeds)
👨🍳Step-by-Step Instructions
1Knead Medium Dough
Mix flours, salt, ajwain, and ghee. Knead with water into a smooth semi-firm dough. Rest for 20 mins.
2Roll Thin Sheet
Roll dough ball into a very thin circular disk. Spread melted ghee across the entire surface.
3Pleat & Coil
Dust dry flour lightly over ghee. Pleat dough back-and-forth like a paper fan, then roll into a spiral coil. Rest coil for 10 mins.
4Roast with Ghee
Gently roll out coil without applying heavy pressure. Cook on medium-hot tawa, applying ghee on both sides until flaky layers separate.
🔥Pro Execution Notes
- Crush finished paratha gently between your palms after cooking to break the layer seals and reveal the laccha layers!
- Resting the pleated coils for 10 minutes relaxes gluten, preventing dough from springing back when rolling.