This classic north Indian flatbread, called lachha paratha, is very simple and quick to make. It's made from wholemeal flour and ghee and is incredibly light and fluffy.
- 150 g (1 cup) wholemeal (whole wheat) flour, plus ¼ cup for dusting
- 3-4 tbsp clarified butter (ghee), melted
- ½ tsp salt
- ¼ tsp ajwain (carom) seeds (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Combine the flour, 1 tbsp ghee, salt and carom seeds in a bowl and mix well. Add enough water, 1 tbsp at a time, until the mixture comes together to form a smooth, stiff dough. Divide into 4 equal balls.
Using a rolling pin, roll one of the balls into an 18 cm diameter round.
Brush about 1 teaspoon of the ghee evenly over the round. Lightly dust with about 1 teaspoon of flour.
Beginning on one side, fold the dough like an accordion.
Holding the dough at both ends, twist in your hand and roll it around your thumb to form a flat coil.
Flatten the coil with your hand and roll it carefully with a rolling pin without applying too much pressure to ensure the layers are still intact.
Heat non-stick frying pan over medium heat, add the paratha and cook on both sides. Drizzle over about ½ teaspoon of ghee on both sides. Gently press with a spatula while cooking to ensure even cooking and a crispy texture. Cook until golden on both sides.
Serve hot, crushed slightly with our hands, with a little more ghee drizzled over.
Serve with curry such as butter chicken.
Photography, styling and food preparation by China Squirrel.
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This recipe has been edited by SBS Food and may differ slightly from the series.