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Multi Layered Whole Wheat Paratha

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I love lachha paratha or multi layered paratha. I simply love the crunch of it and it goes well with curry’s, dry sabji, achars or literally everything. The thing which deters one to make this is it is time consuming. People have different techniques to make this. I also tried different ways but whatever I tried my layers would not come out. I could see the layers, but all pressed together. So I was playing around different techniques and this one worked. 
I also make a large batch of this and freeze it. I know many are wondering why freeze, but at times when you cannot cook due to any reasons, this come in handy. Better than the store bought ones. For details on how to freeze or store paratha’s click here.
Layered Whole Wheat Paratha
Layered Whole Wheat Paratha
So here goes the recipe and procedure for Multi Layered Wheat Paratha’s:



  • 2 Cups of Whole Wheat flour
  • Oil 1 Tablespoon (optional, I generally do not add oil in my dough, but when I make it for storage I add )  (one can use oil, but I prefer Ghee)
  • Salt to taste
  • 1 Cup Dry wheat flour for rolling and dusting chapati/roti/paratha
  • 1 teaspoon Jeera (Cumin seeds) (Optional, but I add as it gives added flavour)
  • 3-4 tablespoons of melted Ghee or Clarified Butter (For layers)
  • Ghee or Clarified Butter (For Shallow Frying) (one can use oil, but I prefer Ghee)
  • Water for kneading the dough





Basic Preparation

  • In a Big bowl, add the whole wheat flour and Salt. Give it a quick mix.
  • Slowly add water and start kneading the dough to a normal chapati/roti/paratha dough or semi stiff consistency or to a consistency you can easily roll a chapati/roti/paratha.
  • If you add oil to your dough, add now (optional) and incorporate in the dough.  Let the dough rest for half an hour atleast, 1-2 hours is better so that it becomes soft.
  • Now divide the dough into equal size small lemon size balls.
  • In a bowl make a mixture of Ghee and Jeera and keep it aside.


Making Layers (Step by Step pics below)

  • Take one Chapati ball and roll it around 3 inch in diameter. Repeat the process for all the remaining balls and keep it in a tray or a plate.
  • Take one rolled chapati, apply around a teaspoon of ghee and jeera mixture and spread it. Sprinkle around half a teaspoon of dry Wheat flour on it and then add another layer of rolled chapati on top of it. Gently press it with your hand. (Below pic shows one small and one big chapati just to show how it is done.)
  • Repeat the above step until you make a layer of 3-4 Chapatis.
  • Now cut them into squares and keep it aside.
  • Roll, Layer and cut for all all the remaining chapati’s.




Assembling the Layered Paratha

  • Take the cut squares (each square would have 3-4 layers based on how you layered earlier)  around 3-4 depending on the size you want the final paratha to be.
  • Press each one above the other. Put it in random fashion not just in a symmetrical shape so that the you have layers in different shapes.
  • Dust it with dry flour and roll the paratha to around 3-4 inches in diameter.
  • Keep aside or go on to the next step Cooking of Paratha.




Cooking of Paratha

  • Preheat the chapati tawa or a not-stick pan.
  • Once hot enough (not sizzling hot), put the rolled paratha on the pan on slow flame.
  • Flip it after a 40-50 seconds.
  • Let it cook again on a slow flame for 1-2 mins or until brown spots start appearing all over.
  • Continue cooking on both sides applying ghee on both the sides, on medium high flame until the paratha is nicely cooked. (Do not cook on very high flame, the paratha’s have layers so it needs to be cooked properly.)
  • Enjoy hot and cruncy parathas with curries, dry vegetables or pickles.



Tip: To make nice and softchappati’s or paratha’s.
  1. The dough should be well kneaded.
  2. The first cooking on the first side should be hardly for a 40-50 secs.
  3. Cooking on the second side should be for a min or two until the brown spots appear.
  4. Then cook the chappati’s or paratha’s.
  5. Do not turn frequently
  6. Do not apply too much pressure or else it becomes hard.


Check out different types of Paratha’s and Puri’s by clicking here


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Renu Agrawal Dongre

Monday 12th of February 2018

Thank you, they are but once you are used to it is very quick.

Renu Agrawal Dongre

Monday 12th of February 2018

Thank You


Monday 12th of February 2018

These look really good! How did I not know cumin seeds are called Jeera?!


Monday 12th of February 2018

This looks delicious and challenging to make.

Renu Agrawal Dongre

Friday 9th of February 2018

Thank You Sophia