Akki rotti (Karnataka rice-flour flatbread)
This Karnataka-style akki rotti mixes fine rice flour with vegetables, coconut, herbs and spices, then hand-pats and griddle-cooks the dough.
Modern adaptation
Lachha paratha with coriander and cumin
A layered wheat paratha, rolled with ghee, coriander, garlic and cumin and cooked on a tawa. This batch makes twelve.
Layers on a tawa
Lachha paratha is a layered flatbread associated with North Indian cuisine. This modern recipe rolls wheat dough with ghee and a coriander, garlic and cumin filling, coils it and rolls it again before cooking. Plain folded parathas and Malabar parotta use related but distinct methods.
Sources for this section
History
Lachha paratha is documented in North Indian cuisine; its earliest date and precise origin are not established.
Ingredients
Yield 12 parathas · Scaling: source batch only
1.01 L4¼ cup as recorded
480 g; plus more for dusting9.9 mL2 tsp as recorded
12 g4.9 mL1 tsp as recorded
GheeMelt and divide.
79 mL⅓ cup as recorded
59 g; plus oil or ghee for cooking355 mL1½ cup as recorded
340 gGarlicMince finely.
1 clove
Coriander leavesMince leaves and tender stems.
237 mL1 cup as recorded
60 gRoasted ground cumin
4.9 mL1 tsp as recorded
Method
Risks and precautions · Standard risk
Contains wheat and milk from ghee.
Cook the layered dough through; do not taste raw flour.
- Mix the flour, salt, sugar and 2 tablespoons of the melted ghee. Add water and knead 4–5 minutes until smooth and elastic. Cover and rest at room temperature for at least 1 hour.
- Mix the garlic, coriander and roasted cumin. Divide the dough into 12 pieces, keeping the portions covered.
- Dust one portion with flour and roll as thinly as possible, about 8–9 inches across if round. Brush with some remaining ghee, dust with flour and scatter about 2 teaspoons of the herb mixture over it.
- Roll the dough into a log, stretch to about 15 inches, then coil it and tuck the end underneath. Cover and repeat with the other portions; rest the coils for 15 minutes.
- Roll each coil to a round about ⅛ inch thick and 6¾ inches across. Heat a tawa or heavy skillet over medium heat.
- Cook one round in the dry pan until bubbles appear, about 45 seconds. Turn, add a little oil or ghee, cook another 30 seconds and turn again. Continue turning until cooked through, puffed and golden with brown spots, about 2 minutes total. Repeat with the remaining rounds.
Conditions
Yield12 parathas
Active time60 min
Places
India
Documented preparation · Country evidenceLachha paratha is documented in North Indian cuisine; no precise birthplace is established.
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Sources
King Arthur BakingInspiration · Method
Lachha Paratha (Flaky Paratha)Twelve-piece wheat dough, measured ghee, herb filling, coil shaping and tawa method.
Cited in: Layers on a tawa
Dassana's Veg RecipesGeography · Context
Lachha Paratha Recipe (Layered Indian Flatbread)North Indian association and distinction from Malabar parotta.
Cited in: Layers on a tawa