To begin making the Whole Wheat Lachha Paratha Recipe we will first knead to make the dough.

In a large mixing bowl, add the whole wheat flour and salt. Mix well. Add a tablespoon of oil and rub it into the flour until you see coarse crumbs. Add a little water at a time and knead well to make a smooth and soft paratha dough. Cover the dough and allow it to rest for 10 minutes.

After 10 minutes, knead for a minutes again until the paratha dough is soft and pliable. Divide the dough into 10 equal portions.  

Preheat a skillet on medium heat. If you are using a cast iron skillet, then grease the skillet well and allow it to preheat.

Keep some flour aside for dusting while rolling the dough. Shape each dough portion into a round ball, press it between the palm of your hands.

Dust the dough in flour and roll it into a 6 inch diameter circle. Smear some ghee or oil on this rolled out dough. Dust some flour over the ghee. This flour and ghee will help the lachha paratha split itself into layers.

Fold the lachha paratha dough like an accordion, similar to a saree pleat. Start from one end of the dough and reach the end. The dough is essentially made into a pleat. Once you have stacked up all the pleats one over the other, roll the dough into a swiss roll. 

Flatten the pleated swiss roll between the palm of your hands, dust in flour and roll into a 4 to 5 inch diameter circle. You will be able to see the layers very clearly.

Place the rolled layered Lachha Paratha on the preheated skillet. Cook on medium heat on both sides for a few seconds, then smear ghee and cook until golden brown and cooked through completely.

Proceed the same way with the remaining portions of the paratha dough.

Serve the Whole Wheat Lachha Paratha along with Matar Paneer  or Smoked Dal Makhani Dhaba Style  and Carrot Cucumber Tomato Salad with Lemon and Coriander for a weeknight dinner or even for breakfast along with Kesar Elaichi Aam Chunda Pickle and Homemade Yogurt .