Karan Gokani Chef and Founder of Hoppers restaurants | 50 recipes | 50th Anniversary | Easter Feast | Slow cooked Lamb Shoulder | Big Green Egg
By Karan Gokani

Flaky, buttery parathas dotted with fresh mint


This laccha paratha is a coiled wholewheat bread with fresh mint folded through it. Cooked on a plancha right before we serve the meal, it’s one of my favourite flatbreads.

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Mix the flour and water together and knead for 2-3 minutes. Rest covered for 30 minutes. Add the salt and 1 tbsp ghee to the dough and knead for another 2-3 minutes. Rest for a further hour.


Divide the dough into six equally sized balls. With a rolling pin on a floured surface, roll the first ball into a rough square, spread all over with ghee and sprinkle with chopped mint.

Lachha Parathas  | Karan Gokani 50 Recipes | Big Green Egg Lachha Parathas  | Karan Gokani 50 Recipes | Big Green Egg

Starting from one edge of the square, fold the dough like you would a Japanese fan, folding first one way then the other, with each fold around 1-2cm wide. The result should be a long concertinaed rectangle. Roll this up from end to end, leaving you with a circular coil – a bit like a party blower. Rest for 10 minutes. Repeat with the other dough balls.


Set your EGG up for direct cooking with a Cast Iron Plancha Griddle in place, flat-side up. Your target temperature is 220-240°C.

After the dough has rested, roll each coil out into a flat circle about the thickness of a pound coin.

Smear some ghee onto the hot plancha and cook the parathas in batches for 2-3 minutes on each side, replenishing the ghee between batches.

Lachha Parathas  | Karan Gokani 50 Recipes | Big Green Egg