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Tandoori Laccha Paratha (V)
About This Dish
Tandoori Laccha Paratha is a show-stealing, multi-layered flatbread known for its buttery crispness and golden folds. Unlike naan, which is soft and airy, this bread is all about the flake — created by rolling and folding the dough into spirals, then stretching it out again to build delicate layers.
Once shaped, it’s cooked in the tandoor rather than the pan, which gives it a smoky char while keeping the layers crisp on the outside and tender within. The result is indulgent and deeply satisfying — flaky like a pastry, hearty like a flatbread, and rich enough to hold its own with any curry or grilled dish.
History & Tradition
Parathas are deeply woven into Indian culinary culture — served at breakfast, lunch, or dinner, and always tailored to regional tastes. The laccha style comes from North India, where the emphasis is on visible layers and a crisp, curled edge. Traditionally, these are pan-fried with ghee or oil, but baking them in a tandoor adds a new dimension: charred edges, an open-flame aroma, and a lighter finish.
The name “laccha” means “ring” or “coil,” referring to the concentric layers formed by folding and rolling. The technique is simple but clever — and when done right, it creates a paratha that tears into soft shreds and soaks up curry like a dream.
What Makes It Special
At BKC London, we bake our Tandoori Laccha Paratha fresh in the clay tandoor, giving it an extra depth that’s hard to find in pan-fried versions. The layering process creates a flaky crust and a tender centre — a contrast that feels indulgent but not heavy.
Ghee or oil is brushed lightly between the folds, locking in flavour and ensuring a golden finish. This bread is especially good for pairing with rich mains like lamb curry, creamy paneer, or even scooping up grilled vegetables.
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Rajeev Mehra
This paratha hit all the right notes—crisp, flaky, and just the right amount of ghee. It reminded me of breakfasts back home. I paired it with dal makhani and it was heavenly. The layers are beautifully done and the tawa-char gives it that rustic, home-cooked touch. Definitely a must-have if you love traditional Indian breads.
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Olivia Turner
I am officially obsessed with BKC’s Tawa Laccha Paratha. It was buttery, flaky, and crisp without being oily. You can tell it is made fresh to order. I had it with paneer curry and it soaked up the flavours perfectly. Comforting, satisfying and such a lovely change from the usual naan. I will be ordering it again.
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Tom Harrison
The texture of this paratha is incredible—crispy on the edges, soft inside, and full of flavour from the ghee. It complemented my lamb curry so well and added a great crunch to the meal. You can taste the layers in every bite. A total standout and a brilliant take on a classic Indian flatbread.
FAQs
A: Laccha paratha is layered and flaky, whereas naan is soft and chewy.
A: Traditionally, ghee is used for its depth of flavour, but we’re happy to prepare your paratha with oil for a vegan-friendly version.
A: While it’s slightly more indulgent than naan, it pairs well with a wide range of dishes — from spicy grilled kebabs to milder lentils or sautéed vegetables.
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