Indian · Lunch
Layered Flatbread with Ghee (Low-Calorie)
A whole-wheat layered flatbread cooked on a dry tawa with minimal ghee, folded in the traditional laccha style for flaky layers. The dough is kneaded, rested, then shaped into a spiral and griddle-cooked until golden and blistered, served warm.
$1
15 minsPrep
8 minsCook
23 minsTotal
MediumLevel
Nutrition per serving
348Calories
13.7gProtein
3.1gFat
74.9gCarbs
0.6gSugar
11.6gFiber
730mgSodium
5mgChol
1.8gSat Fat
385mgPotassium
40mgCalcium
3.7mgIron
0mcgVitamin B12
0mgVitamin C
vegetarian
gluten-free-adaptable
low-calorie
low-cholesterol
high-fiber
low-calorie
Instructions
1
Prep
Stir whole wheat flour, salt, and carom seeds together, then add warm water gradually and bring into a rough dough.
2
Knead
Knead the dough for 4 minutes until smooth and slightly springy, then cover with a damp cloth.
3
Rest
Let the dough rest at room temperature for 15 minutes until it stretches easily without tearing.
4
Build
Divide dough in half, roll each into a thin circle, brush lightly with ghee, pleat into a fan, and coil into a spiral disc.
5
Roll
Flatten each coiled disc gently with a rolling pin into a 6-inch round, dusting with flour as needed to prevent sticking.
6
Heat
Cook on a dry tawa over medium heat for about 3 minutes total, flipping halfway, until both sides show golden-brown blistered patches.
7
Plate
Crush the cooked flatbread gently between your palms to separate the layers and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g whole wheat flour
- 2 tsp2 tsp ghee
- 1/2 tsp1/2 tsp salt
- 2/3 cup160ml warm water, as needed for kneading
- 1/2 tsp1/2 tsp carom seeds (ajwain)
