Take flour in any vessel. Add ½ tsp salt and 2 tsp oil in flour and mix well. Now with help of water knead soft dough. Cover the dough and keep it aside for 20 minute to set.
Dough is set, grease your hands with some oil and knead it again until smooth.
Preheat a tawa.
Make a small lump from the dough and make a round ball. Dust the dough ball with dry flour and roll it out in a parantha with 10 to 12 inch diameter thinly. Spread 1 tsp pickle masala over the rolled parantha and fold the paranthas as shown. Roll the folded parantha in a round dough ball. Dust the dough ball with dry flour and roll it out in a parantha with 7 to 8 inch diameter.
When tawa is hot, spread some oil over it. Place the parantha over the tawa and when it’s roasted from beneath, flip the side. When parantha is roasted from beneath, apply some oil over the upper side and then flip the side. Apply some oil on the other side as well and roast with pressing it with a ladle. Roast until it gets brown spots on both sides. Take off the roasted parantha from tawa and place it over a bowl kept above a plate or serve it directly. Likewise roast rest of the paranthas.
Serve piping hot achari laccha parantha with curd, green coriander chutney and relish eating.