In a large mixing bowl, combine whole wheat flour and salt.

Gradually add chopped spinach and oil to the flour mixture.

Slowly incorporate water while kneading until a soft, pliable dough forms.

Cover the dough with a damp cloth and let it rest for 15-20 minutes.

After resting, divide the dough into equal-sized portions and roll them into balls.

Take one dough ball and flatten it slightly with your palm.

Dust it with flour and roll it out into a thin circle using a rolling pin.

Brush the rolled-out circle with a thin layer of ghee or butter.

Sprinkle a little dry whole wheat flour evenly over the surface.

Starting from one end, fold the circle into pleats like a fan.

Once all pleats are made, roll the pleated dough into a tight coil.

Press the coil gently to flatten it slightly.

Dust the flattened coil with flour and roll it out gently into a thin circle again.

Heat a skillet or tawa over medium heat and place the rolled paratha on it.

Cook for about a minute, then flip the paratha.

Spread a little ghee or butter on the cooked side and flip again.

Cook until both sides are golden brown, pressing gently with a spatula to ensure even cooking.

Remove the cooked lachha paratha from the skillet and place it on a plate.

Serve hot with your favorite curry, raita, or chutney.