Indian · Dinner
Layered Flatbread with Ghee
Lachha paratha is a North Indian layered whole-wheat flatbread made by coiling ghee-brushed dough, then pan-frying on a griddle until golden with visible flaky strands. Served hot, often alongside dal, curry, or yogurt.
$2
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
410Calories
9.8gProtein
16.2gFat
58gCarbs
0.5gSugar
8.9gFiber
700mgSodium
41mgChol
9.7gSat Fat
260mgPotassium
30mgCalcium
2.8mgIron
0mcgVitamin B12
0mgVitamin C
vegetarian
low-calorie
high-fiber
low-cholesterol
herb-salt
thirty-min-meals
all-time-classics
vegetarian
Instructions
1
Prep
Rub 1 tsp ghee into whole-wheat flour and salt with fingertips until sandy, about 1 minute.
2
Knead
Gradually add warm water and knead into a smooth, soft dough for 5 minutes until it springs back.
3
Rest
Cover the dough with a damp cloth and let rest at room temperature for 20 minutes.
4
Build
Roll dough into an 8-inch thin round, brush with ghee, pleat into accordion folds, and coil into a spiral.
5
Roll
Flatten the coiled spiral with a rolling pin into a 7-inch disc, dusting lightly with atta flour.
6
Fry
Heat griddle over medium-high heat; lay paratha in dry pan 30 seconds, flip, brush with ghee, fry 2–3 minutes total until golden blistered spots appear.
7
Plate
Scrunch the hot paratha lightly between palms to loosen layers, brush with remaining ghee, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
