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Mascarpone

Layered bread


You'll need

560 gm plain flour 1 tsp baking powder 1 tbsp white sugar 1 egg 150 ml milk 80 ml (1/3 cup) vegetable oil 150 gm clarified butter (see note)

Method

  • 01
  • Sift 400gm of the flour with baking powder into a bowl, add a pinch of salt and the sugar. Beat egg and milk together. Add together the milk mix and some water (about 150ml) to the flour to form a soft and pliable dough. Knead well and set aside for half an hour under a damp cloth. Knead in oil and rest for a further 20 minutes.
  • 02
  • Divide into 8 equal portions and form into smooth balls. Spread each portion out into a thin pancake-like sheet, using some flour to dust. Brush clarified butter over this and sprinkle with more flour. Gather bread into concertina folds, as you would in the making of a paper fan. Roll the gathered bread into a circle to resemble a scroll. Set aside for few minutes.
  • 03
  • Flatten bread only on one side to preserve the layers. This is usually done by pressing the bread down with your palms on the work bench. Flatten to an even disc 5mm thick. Cook in the tandoor or on a preheated oven tray in a 180C oven until cooked and golden. As soon as the bread is out of the oven, brush with some melted clarified butter, then place your hands on either side and crush very gently (almost in a clapping motion) to separate the layers.

Note Also known as ghee, clarified butter is available in the Asian section of select supermarkets.


"Literally, laccha paratha means layered bread and there are several types, each prepared with different doughs and techniques. The recipe below is for one of the basic versions; it's really delightful when eaten fresh from the oven and works well with any meal. You can also mix some herbs or spices with the dough or sprinkle them in its layers to add more flavour and interest." This recipe is from the book Qmin by Anil Ashokan (Allen & Unwin, $39.95 pbk).

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Apr 2008

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