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Lachha Paratha (Pain Feuilleté)

Name: Lachha Paratha (Pain Feuilleté)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
Cuisine: IN
Ingredients: 300g chapati flour (atta) or half all-purpose flour; ½ tsp salt; 1 tbsp ghee, for the dough; 190ml water, approximately; 5 tbsp ghee, melted, for layering and cooking; 2 tbsp flour, for dusting the layers

⏱

25m

Prépa

🔥

20m

Cuisson

🍽

Portions

📊

MEDIUM

Difficulté

Un pain plat en spirale aux dizaines de couches croustillantes et beurrées, obtenues en plissant et en enroulant une pâte badigeonnée de ghee.

#indian#bread#flaky#layered#ghee#punjabi#mughlai

Portions

Ingrédients

Nutrition

calories290

protein6g

carbs34g

fat14g

fiber4g

Par portion

Étapes

🔒

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Make the dough

Rub 1 tbsp ghee into the flour and salt, add water and knead to a soft dough. Rest, covered, for 30 minutes.

⏱30:00

Roll, brush and pleat

Roll a ball of dough into a thin 20cm circle. Brush with ghee and sprinkle with a little flour. Fold it into narrow accordion pleats, like a paper fan.

Coil

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Cook

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Crush and serve

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Make the dough

Rub 1 tbsp ghee into the flour and salt, add water and knead to a soft dough. Rest, covered, for 30 minutes.

⏱30:00

Roll, brush and pleat

Roll a ball of dough into a thin 20cm circle. Brush with ghee and sprinkle with a little flour. Fold it into narrow accordion pleats, like a paper fan.

Coil

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Cook

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Crush and serve

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 Punjab & Mughlai kitchens📅 Traditional🌀 IN

'Lachha' means layered or ring-like in Hindi and Punjabi. Layered breads made by folding fat into dough have a long history across the Persian, Mughal and Punjabi traditions.

The spiral technique creates the visible rings that unfurl when the bread is torn — the hallmark of a good lachha paratha.