Parathas are one of the most popular flatbreads made in India. They are said to have originated in the Indian sub-continent during the 12th century.
The term laccha means ring. The paratha is made of layers of dough resting upon each other, with each layer looking like a ring. The dough is frequently folded over while adding ghee to it.
Laccha parathas are traditionally fried with ghee till crisp and flaky and the layers clearly visible. Alternatively, they could also be made in a tandoor. The technique you choose gives you the desired result. The tandoori style of cooking the paratha gives it a dry, smoky texture. The tawa laccha paratha tastes the same but, has a more crumbly texture.
This Punjabi delicacy also looks very similar to the Malabar parotta — a flatbread popular in Kerala.