The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Top 35 recipes of 2016

2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

Christmas vegetarian recipes

The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.

Best travel destinations in 2017

We're thinking big for travelling in 2017 - and so should you. Will we see you sunrise at Java's 9th-century Borobudur Buddhist temple, across the table at Reykjavik's newest restaurants or swimming side-by-side with humpback whales off Western Australia's coast?

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Christmas ham recipes

The centrepiece of any Christmas feast, hams can be glazed with many ingredients. Here are our favourite combinations.

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
GT
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
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

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

recipes

Kingfish and scallop ceviche with tomato oil

Dulce de leche milkshake

recipes

Hot ricotta fritters, blueberry-lime compote and ricotta cream

Tetsuya's caramelised apple and saikyo miso cream

recipes

Stanbuli shepherd's salad

Turkish-Cypriot fragrant village bread

recipes

conversion tool

 
get the latest news

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

×