Why are there no layers in my lachha paratha?

Usually too little ghee and flour between the pleats, or rolling the coil too hard. Coat the sheet well, rest the coil and roll gently so the rings are not squashed.

Is lachha paratha made with atta or maida?

Both are used. All-atta is more wholesome; a third maida, as here, makes the dough stretchier and the layers lighter and flakier.

Lachha Paratha Recipe (Pakistani, Step by Step)

Name: Lachha Paratha
Prep time: 1 h 15 min
Cook time: 25 min
Total time: 1 h 40 min
Cuisine: Pakistani
Ingredients: 2 cups Whole wheat flour (atta); 1 cup Plain flour (maida); ¾ tsp Salt, adjust to taste; 1 tsp Sugar; 2 tbsp Desi ghee, for the dough; ½ cup Milk, lukewarm; ½ cup Water, lukewarm, add as needed; ½ cup Desi ghee, melted, for layering and cooking; ¼ cup Plain flour (maida), for dusting the layers

Method

Mix the atta, maida, salt, sugar and 2 tbsp ghee. Add the milk, then enough water to knead a soft, smooth dough. Cover and rest for 30 minutes.
⏱ 30 min
Divide into 6 balls. Roll one out as thin as you can, about 10 inches across; it is fine if it is not perfectly round.
Spread a spoon of ghee all over and sprinkle with dry maida. Starting at one edge, fold it back and forth into narrow pleats, like a paper fan, to get one long pleated strip.
Stretch the strip gently, then coil it tightly around itself like a snail and tuck the end underneath. Repeat with the rest, then cover the coils and let them rest.
⏱ 15 min
Press a coil flat with your palm and roll it gently into a 7-inch circle, rolling lightly so the rings stay visible.
Cook on a medium-hot tawa for about 30 seconds a side, dry, then add ghee to both sides and cook, pressing and turning, until deep golden and crisp.
⏱ 3 min
While it is hot, scrunch it between your palms from the sides towards the centre so the layers open up. Serve straight away.