Lachha Paratha (Pain Feuilleté)
Un pain plat en spirale aux dizaines de couches croustillantes et beurrées, obtenues en plissant et en enroulant une pâte badigeonnée de ghee.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Make the dough
In a bowl, rub 1 tbsp ghee into the flour and salt with your fingers. Add the water a little at a time and knead for about 5 minutes to a soft, smooth dough. Cover and rest for 30 minutes at room temperature.
- 300g flour
- ½ tsp salt
- 1 tbsp ghee
- 190ml water
✅ C'est prêt quand : the dough is soft, smooth and springs back when pressed
Roll, brush and fold
Divide the rested dough into 6 golf-ball-size pieces. On a lightly floured surface, roll one piece into a thin 20 cm circle, brush with ghee, sprinkle with a little flour, then fold back and forth into narrow accordion pleats about 1 cm wide.
- ½ tbsp ghee
- 1 tsp flour, for dusting
Coil it up
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Cook
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Crush and serve
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Make the dough
In a bowl, rub 1 tbsp ghee into the flour and salt with your fingers. Add the water a little at a time and knead for about 5 minutes to a soft, smooth dough. Cover and rest for 30 minutes at room temperature.
- 300g flour
- ½ tsp salt
- 1 tbsp ghee
- 190ml water
✅ C'est prêt quand : the dough is soft, smooth and springs back when pressed
Roll, brush and fold
Divide the rested dough into 6 golf-ball-size pieces. On a lightly floured surface, roll one piece into a thin 20 cm circle, brush with ghee, sprinkle with a little flour, then fold back and forth into narrow accordion pleats about 1 cm wide.
- ½ tbsp ghee
- 1 tsp flour, for dusting
Coil it up
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.
The Story Behind the Dish
'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.
⭐ Why It's Famous
Crisp outside and soft within, with layers you can peel apart, lachha paratha turns any curry into a feast.
💡 Fun Fact
The same pleat-and-coil method is used for Kerala's famous parotta, though that version uses refined flour.
Punjab & Mughlai kitchens
31.63°N, 74.87°E
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