Bread Story
This is the bread that proves layers make everything better. Lachha paratha is famous for its delicate buttery layers that pull apart into crisp, flaky ribbons. Cooked in the air fryer, it develops a beautifully golden exterior while staying soft in the centre, making it perfect alongside curries, kebabs or simply eaten warm with a little butter.
You’ll Need
Makes 6 parathas
For the Dough
500g strong white bread flour
1 tsp sea salt
1 tsp caster sugar
2 tbsp vegetable oil
300ml warm water
For the Layers
75g melted butter or ghee
2 tbsp plain flour
To Finish
Extra melted butter or ghee
Fresh coriander, finely chopped (optional)
Optional but Dangerous
Butter chicken
Lamb rogan josh
Chicken tikka
Mango chutney
Garlic yoghurt
Pickled onions
Method
In a large bowl, mix together the flour, sea salt and caster sugar.
Add the vegetable oil and warm water, mixing until a soft dough forms.
Knead for 8–10 minutes until smooth and elastic.
Cover and leave the dough to rest for 30 minutes.
Divide the dough into six equal portions.
Roll each portion into a very thin rectangle.
Brush generously with melted butter or ghee, then lightly dust with the plain flour.
Fold the dough into long pleats, like a paper fan, then roll the pleated strip into a loose spiral.
Leave the spirals to rest for 15 minutes.
Gently roll each spiral into a round approximately 18–20cm wide, taking care not to squash the layers.
Preheat the air fryer to 190°C.
Air fry each paratha for 6–8 minutes, turning halfway through, until beautifully golden with crisp flaky layers.
Brush with a little more melted butter or ghee immediately after cooking and, while still warm, gently clap the
paratha between your hands to separate the layers.