Lachha Paratha is typically a north Indian dish but easily available in Restaurants across India.  Lachha Paratha can be cooked on Tawa (which I did) and also in a Tandoor (Charcoal Oven).  This plain paratha is quite filling but tastes very good, which can be eaten along with any gravy dishes.



  • Wheat Flour – 5 cups ( for 6 to 8 persons).
  • Curd (Dahi or Yoghurt) – 1 cup.
  • Salt to taste.
  • Ghee (Clarified Butter) – 250 to 300 gms.
  • Water – as required to knead the dough.


  • Take a large kneading bowl.  Add 4 cups of Wheat Flour (keep one cup of flour aside).
  • Add salt to taste.
  • Add Curd or Yoghurt.
  • Add 2 to 3 tbs of Ghee.
  • Mix them well using your palm and fingers.
  • Add water little by little as required and keep kneading the dough until it is soft.
  • Once the dough is ready, cover it with a moist cotton cloth and leave it for at least 30 minutes.
  • Make small (paratha) balls of around 2 inch diameter of all the dough.
  • Take Chapati Rolling Pin and Board.
  • Apply some dry wheat flour on the Rolling Board.
  • Place one Paratha ball on the Rolling Board.
  • Flatten the Paratha ball evenly by using Rolling Pin and make it in a thin round shape.
  • Apply Ghee on the flat surface of the rolled dough.
  • Sprinkle some dry wheat flour evenly on the surface of the Ghee.
  • Gently roll the flattened dough (with ghee and dry wheat flour on it) from one end towards the other end.  
  • Pull this rolled long paratha dough from one end towards inner side until the other end (see picture). 
  • Flatten tis rolled dough again in round shape.
  • Repeat the above five steps again ( need to do this to have crispy multiple layers of Lachha Parata).
  • Take a Tawa (flat pan).
  • Add 1 tbs of ghee and allow it to melt.
  • Place the rolled paratha dough on the medium heated Tawa.
  • Roast or cook this paratha on medium heat from both sides and apply ghee on both sides while roasting.
  • Lachha Paratha is ready to be served hot, along with any gravy dishes.
  • Enjoy Eating.