Laccha paratha are flatbreads from northern India, made with wheat flour and ghee and they go with a whole array of Indian dishes.






Skill level

Average: 4.3 (9 votes)


  • 150 g (1 cup) plain flour
  • ½ tsp salt
  • 125 g (½ cup) ghee at room temperature
  • 1 tsp white vinegar

Carrot raita

  • 100 g grated carrot
  • 2 tsp chunky chaat masala
  • ½ tsp sugar
  • 1 long green chilli, seeded and finely chopped
  • salt, to taste
  • 125 g (½ cup) plain Greek-style yoghurt

Cook's notes

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.


Standing time: 25 minutes

  1. Place the flour, salt and 1 tablespoon ghee in a bowl and stir to combine well. Add the vinegar, then slowly pour in just enough water to make a smooth dough. Shape into a ball, cover and rest for 10 minutes.
  2. Cut the dough into 5 equal portions and roll into balls. Roll out each ball into an 18-20 cm round and spread generously with ghee. Roll up each round into a cylinder, then curl to form scrolls. Tuck the ends under the scrolls and press together to hold in place. Refrigerate the scrolls for 10-15 minutes or until the ghee is firm.
  3. Meanwhile, for the raita, place all the ingredients in a bowl and stir to combine well. Refrigerate until ready to serve.
  4. Heat a heavy-based frying pan over medium heat. Using a rolling pin, roll out the scrolls gently until about 15 cm in diameter and the layers are visible and separate.
  5. Add the paratha to the hot, dry pan and cook until browned on both sides. Take the paratha out of the pan and add 1 tsp of ghee to the pan. Return the paratha to the pan and cook in the ghee on both sides until crisp. Serve hot with the carrot raita.


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