To make a soft, smooth dough, mix together whole wheat flour, water, salt, and oil.
To make the dough softer and more pliable, let it rest for 20 minutes while covered with a moist cloth.
To make a tasty paste, crush garlic with butter, salt, and a dash of herbs.
Form equal balls of dough, shape each into thin circles, and cover with garlic paste.
To create layers for the lacchha texture, fold and roll the dough in a pleated fashion.
Heat the tawa and cook each paratha with ghee, turning them over till they are crisp and golden brown.
For a tasty lunch, pair the garlic lacchha paratha with curd, pickles, or your preferred dish.