First, add salt to the flour and use water to knead a soft dough, just like for roti. Cover and let it rest for 10-15 minutes. After resting, apply a little oil to your hands and knead the dough until smooth. Divide the dough into medium-sized balls, about the size of a guava. Dust each ball with dry flour and roll it out as thin as possible. Spread a little more ghee or oil than you would for regular parathas, and sprinkle 1 teaspoon of dry flour over it. Using your fingers, start folding the dough to make pleats (fan fold).

Stretch the pleated dough as much as you can, then roll it up like a jelly roll or Swiss roll. Tuck the open end underneath and seal it. Flip the roll, dust with dry flour, and gently roll it out to a slightly thick disc.

Place the rolled paratha on a hot skillet. After one minute, flip it and cook the other side. On medium-high heat, apply ghee or oil and cook both sides, pressing gently, until golden brown spots appear. Repeat with the remaining dough balls.

Plain lachha parathas are ready.

Serve the hot parathas for breakfast with yogurt.

For extra flavor, sprinkle chaat masala on the paratha before folding it into pleats.