Laccha

Laccha is a term used in Indian cuisine to describe foods that feature multiple, visible layers. In its most common culinary usage, laccha refers to laccha paratha, a flaky, layered flatbread that originated in North Indian and Pakistani cuisines. The word laccha comes from Hindi and Urdu, meaning layer or ring, reflecting the bread’s concentric layering.

Preparation and characteristics: Laccha paratha is made from flour and water, with ghee or oil added to help create distinct layers. The dough is divided into small portions, each brushed with oil or ghee, and then stacked or rolled to form a layered unit. This stack is rolled into a circle or flattened into a sheet, ensuring multiple layers remain visible after cooking. It is typically cooked on a hot griddle or tandoor until the exterior is crisp and the interior stays soft, producing a flaky, chewy texture.

Variations: While plain laccha paratha is most common, there are stuffed variants such as aloo laccha paratha or methi laccha paratha, where fillings are integrated before rolling. It is commonly served with curries, dal, chole, or yogurt-based dishes.

Region and culture: Laccha parathas are widely found in Indian restaurants and homes, particularly in Delhi, Punjab, and neighboring regions, and are also common in Pakistan. The technique is related to other layered breads but uses a distinct rolling and layering method that yields tighter, more numerous layers than some other flatbreads.

Nutrition and serving: As a bread prepared with oil or ghee and cooked on a hot surface, laccha paratha is calorie-dense and rich in fat. It pairs well with hearty, saucy dishes that balance its richness.

See also: Paratha, Parotta, Indian bread.