A traditional paratha is made using chakki atta (whole wheat flour),
or maida (all-purpose flour). However, you can also use multi-flour or
any other flatbread making flour of your choice. You can also use a
combination of soy flour, ragi flour and chickpea flour (besan) or any
other gluten-free flour for making gluten-free paratha.
Recommended Next Step: To get answers to all your questions about this recipe, such as cooking method, tips and tricks, and best ways to serve it, go to "Lachha Paratha Recipe - How to Make Multi-Layered Paratha"