Flaky
Garlic & Ghee
Lachha Paratha

Knead the Dough: In a large bowl, combine the Flourworks Premium Whole Wheat Flour and salt. Add the oil and gradually pour in warm water. Knead into a smooth, soft, and pliable dough. Cover with a damp cloth and let it rest for 15–20 minutes.

Prep the Flavor: Whisk together the melted ghee, minced garlic, chopped coriander, and chili flakes in a small bowl. Set aside.

Layer and Fold: Divide the rested dough into 4 equal portions. Roll one ball out into a thin, large circle. Brush a generous tablespoon of the garlic ghee spread evenly over the surface, dusting a tiny pinch of dry flour on top to help separate the layers.

Create the Accordion: Pleat the rolled dough from one end to the other like a paper fan (accordion style). Roll this pleated strip tightly inward to form a spiral coil, tucking the end underneath. Repeat for all portions and let them rest for 5 minutes.

Roll and Cook: Gently roll out each coiled patty into a 6-inch disc, taking care not to press too hard so the layers don't fuse. Heat a tawa or skillet over medium-high heat. Place the paratha on it and cook until tiny bubbles appear. Flip, apply a teaspoon of ghee, and flip again. Press down gently with a spatula until both sides are golden-brown and crispy.

Serve: Remove from heat and gently scrunch the paratha between your palms to crush and release the flaky layers. Serve hot with pickle, curd, or your favorite curry!