Lachha paratha, flaky layered flatbread

Name: Lachha paratha, flaky layered flatbread
Total time: 50 min
Cuisine: Indian
Ingredients: 300g chapati flour or wholemeal plain flour; 100g plain flour; 1 tsp fine salt; 220ml warm water; 6 tbsp ghee; 2 tbsp plain flour

Buttery spiral flatbreads that pull apart in crisp, flaky layers. Perfect with any curry.

Time50 min
LevelMedium
Costabout £0.29 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 servings

Ingredients

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300 gchapati flour or wholemeal plain flour
100 gplain flour
1 tspfine salt
220 mlwarm water
6 tbspghee
2 tbspplain flour

Method

1
Mix both flours and the salt. Add the water gradually and knead for 8 minutes into a soft, smooth dough. Cover and rest for 20 minutes.
20 min
2
Divide into 6 balls. Roll one out thin into a long oval. Brush with melted ghee and dust with flour.
3
Pleat the dough like a paper fan, then coil the strip into a snail. Tuck the end underneath. Repeat with the rest.
4
Rest the coils for 10 minutes, then roll each gently into a round about 3 mm thick.
5
Heat a dry frying pan over a medium high heat. Cook one paratha for 1 minute until it bubbles, flip, and brush with ghee. Cook until golden spotted, about 2 minutes more.
6
Scrunch the hot paratha between your hands to open up the layers. Keep warm in foil while you cook the rest.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.