The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

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)


  • 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
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Featured in

Apr 2008

You might also like...

Alistair’s secret barbecue sauce


Kingfish and scallop ceviche with tomato oil

Dulce de leche milkshake


Hot ricotta fritters, blueberry-lime compote and ricotta cream

Tetsuya's caramelised apple and saikyo miso cream


Stanbuli shepherd's salad

Duck rillettes with piccalilli


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.