Laccha paratha is a popular Indian flatbread. It is a simple unleavened (no raising agent) dough consisting of essential ingredients like flour, water, and ghee. My buttery, flaky, wild garlic flatbread adds an exciting twist to the basic laccha paratha. I make it vegan as well by using olive oil.
Wild garlic season comes around springtime in the UK. If you prefer a subtler garlic flavour, then wild garlic is an ideal ingredient. Using foraged ingredients allows you to get out into nature for a few hours whilst foraging for them. Of course, it does not cost anything either. However, one word of advice: only gather a little, leaving enough for others and wildlife. Head on over to my noodle soup recipe that uses wild foraged greens to find out more about wild garlic
I have written about laccha paratha in more detail in my recipe post for basic laccha paratha.
I have dedicated a separate post to this wild garlic laccha paratha because the process for making it is a little more involved than just throwing in some wild garlic. Also, the dough's folding is different from the folding for the basic laccha paratha.
- Wild garlic
- Plain flour
- Olive oil
See the recipe card for quantities.
Having gathered your wild garlic, wash it and pat it dry.
Then prepare your paratha dough. Place the plain flour into a bowl and slowly add water and mix to form the dough.
Transfer the dough to your countertop. Knead the dough for a few minutes just to bring it all together. Coat the top of the dough with olive oil and leave for twenty minutes to rest.
Roughly chop the wild garlic and transfer it to a heatproof bowl.
Heat 80ml of olive oil over high heat so that it is hot (but not smoking). Pour the hot olive oil over the wild garlic in the heatproof bowl.
Add salt and 25g of flour and mix everything to combine.
Divide the prepared paratha dough into balls weighing about 85 gms each, you should get about six.
Dust the countertop with flour and roll out one of the dough balls as thin as possible. You may find it easier to do the final stages of thinning out the dough with your hands, similar to how you would prepare pizza dough.
Take a spoonful of the wild garlic mix and spread it evenly over the paratha dough.
Now, fold the dough from one end a quarter of the way. Then fold the other end a quarter of the way.
Fold the top and bottom again into the centre.
Finally, fold one half over the other. Press down along the length to seal and release any trapped air.
Starting at one end, press down the end and roll the dough up to create a bun. Seal the bun by stretching the other end when you reach it and tuck it under the bun to seal.
Repeat the process with the other dough balls.
Again dust the countertop and also the dough buns you have made. Take a bun, press down and outwards in the centre of the bun, and continue to flatten it into a circle with a rolling pin. Aim to make the dough no thicker than a pound coin so that the paratha cooks properly.
Repeat this with the remaining dough buns.
Very lightly brush a pan or skillet with oil, and over medium heat, cook the paratha for two to three minutes on each side. You don't want to cook over too high heat, or else the paratha will get burnt.
Serve the parathas hot.
How To Video
Here is a video guide to making wild garlic laccha paratha
You can use whole wheat chapati flour instead of plain flour if you prefer a healthier version.
If you don't have access to wild garlic, you can use the green part of spring onion (scalions)
You can use any oil of your choice instead of olive oil.
A rolling pin helps to roll the paratha evenly; you can use an empty bottle if you don't have a rolling pin.
You can store these parathas in an airtight container for three days in the fridge. Just heat up either on a pan or in a microwave.
You can freeze these parathas. Please place them in a freezer safe bag, with parchment paper between each paratha. When you want to use, make sure you defrost it overnight in the fridge and reheat it throughly.
Wild Garlic Laccha Paratha
- Rolling Pin
- 400 gms Plain flour
- 200 ml Water
- ½ teaspoon Salt
- 50 gms Wild garlic
- 100 ml Olive oil
- Wash the wild garlic leaves and pat dry.
- In a bowl, add 325 gms of the flour. Then add water bit by bit and mix to incorporate. Transfer the dough onto the countertop and briefly knead to bring it all together. Coat the top of the dough with olive oil and set aside for 20 minutes.
- Roughly chop the wild garlic and transfer it to a heatproof bowl.
- Heat 80ml of the olive oil for about two minutes or so on high heat. We want the oil hot but not smoking.
- Pour the hot oil over the wild garlic. Add salt and 25 gms of flour and mix to combine.
- Separate the dough into 6 individual balls weighing about 85gms each.
- Dust flour onto the countertop. Using a rolling pin, roll out the dough. Then stretch the dough further using your hands to make it as thin as possible. The process is similar to how you would expand a pizza dough.
- Spoon the wild garlic, oil and flour mix onto the centre of the dough and spread evenly.
- Now we fold the dough. Fold one end a quarter of the way to the centre. Fold the other end a quarter of the way to the centre. Then bring both ends to the centre. Finally, fold one half over the other, creating a long, narrow piece of folded dough. Press down to seal and release any trapped air. See the photographs in the post
- Press down one end of the dough and start rolling to make a bun. Once you reach the other end, stretch and seal the end under the bun. Repeat this process with all the remaining portions of the dough.
- Dust flour onto the countertop and on the dough buns. With each dough bun, press down the centre and outwards. Then using a rolling pin, roll out into a circle no thicker than a pound coin
- Heat a pan or griddle over medium heat and brush sparingly with oil. Cook each paratha for 2 to 3 minutes.
- Serve the parathas hot with a yoghurt dip or any dip of your choice.
In a professional kitchen, food hygiene and safety are a top priority, and from the beginning of training, I practised good habits and routines. Of course, practising good food hygiene and safety at home is also essential. Here are some fundamental practices to adopt in the kitchen.
- Wash your hands regularly while preparing, handling and cooking food.
- Wipe down countertops and high-contact points regularly.
- If you cook meat and fish, do not use the same utensils on cooked food that previously touched raw meat. Use separate chopping boards for meat and fish. Wash your chopping boards immediately after use.
- Thoroughly cook food to a minimum temperature of 165 °F (74 °C).
- Don't leave food at room temperature for extended periods (more than 2 hours).
- Store food correctly.
For more details regarding food hygiene and safety in the home, visit the UK Government's Food Standards Agency webpage.