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Lachha paratha is a flaky and delicious Pakistani flatbread that originated in the region of Punjab and Karachi. It is made with whole wheat flour, water, and salt, and is then rolled out into thin sheets. The sheets are stacked on top of each other and then rolled out again, creating many layers. The paratha is then cooked on a hot griddle until golden brown. Lachha paratha is a popular breakfast food in Pakistan, and it can also be served as a snack or side dish. It is typically eaten with a variety of Pakistani dishes, such as dal makhani, butter chicken, or aloo gobi. In this video, I will show you how to make lacha paratha step by step. I will also share some tips for making sure your paratha turns out perfectly flaky and delicious. Ingredients: 2 cups whole wheat flour 1 teaspoon salt 1/2 cup warm water Ghee or oil, for cooking Instructions: In a large bowl, combine the flour and salt. Add the warm water and mix until a dough forms. Knead the dough for 5-7 minutes, or until it is smooth and elastic. Divide the dough into 10 equal pieces. Roll out each piece of dough into a thin circle. Stack 2-3 of the circles on top of each other. Roll out the stack of circles into a larger circle. Repeat steps 6-7 until you have used all of the dough. Brush the top layer of the dough with ghee or oil. Roll out the dough into a thin sheet. Cut the sheet into 12-16 equal pieces. Heat a griddle over medium heat. Cook each piece of paratha for 2-3 minutes per side, or until golden brown. Serve hot with your favorite Indian dishes. Tips: Use warm water to knead the dough. This will help to make the dough soft and pliable. Don't overwork the dough. Overworking the dough will make it tough. Roll out the dough as thin as possible. This will help to create the flaky layers. Brush the top layer of the dough with ghee or oil before rolling it out. This will help to prevent the dough from sticking to the griddle. Cook the paratha over medium heat. This will help to prevent the paratha from burning.