Lacha paratha

This is my version of the classic flat bread served all over Asia and eaten at every meal with curries, sauce, pickles, meat and vegetables or simply with butter and salt.

Roti and parathas are normally made with warm water however I think adding milk instead makes it a little more softer.

The lacha paratha is a Punjabi styled layered flat bread,

Lacha means “layers” in hindi. As you eat the lacha roti it literally separates in different layer. It has a crispy exterior and soft roti inside.



In a large bowl  mix together flour, oil and salt, Add warm milk to make a soft dough. Knead well and keep covered with a damp cloth for 30 minutes.

Slightly flatten the ball, dust wheat flour and roll it out into a large roti of medium thickness (around 6 inches in diameter). Then rub soften butter all over, Sprinkle flour all over on top of the butter layer and spread it evenly.

Fold the dough just as you fold a paper fan, once folded stretch out and roll from one end to another to form a circle.

Heat up your pan when hot place your lacha paratha on the pan. When you find bubbles forming on the surface, apply a little butter/oil all over the surface and flip it over to the other side and add butter/oil.

Once bronze and crispy its ready to serve.


400g plain white flour melted butter half teaspoon salt 2 tablespoons vegetable oil half cup flour for dusting the work surface 250ml warm milk


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