Lachha Paratha, also known as Layered Paratha, is a popular Indian flatbread known for its flaky, layered texture. It's a versatile dish that pairs well with a variety of curries, dals, and chutneys, making it a staple in Indian cuisine.

To prepare Lachha Paratha, a dough is first made using whole wheat flour, water, and a pinch of salt. The dough is kneaded until smooth and then divided into small portions. Each portion is rolled out into a thin circle using a rolling pin.

Next, the rolled-out dough circle is brushed with ghee or oil and sprinkled with flour. It's then folded into pleats, similar to a paper fan or accordion, creating multiple layers. The pleated dough is rolled into a spiral shape and flattened gently with a rolling pin to form a disc.

The disc is then cooked on a hot griddle or tawa until both sides are golden brown and cooked through. During the cooking process, the layers separate, creating the characteristic flaky texture of Lachha Paratha.

Once cooked, Lachha Paratha is typically brushed with ghee or butter and served hot. It's enjoyed as a delicious accompaniment to a wide range of Indian dishes or as a standalone snack.

Lachha Paratha is appreciated for its crispy, flaky layers and rich flavor, making it a favorite among both home cooks and restaurant-goers alike.