DESCRIPTION
This layered flatbread is crispy on the outside and soft, flaky on the inside. Known in different cultures as scallion pancake, cong you bing, kattama, or lachha paratha, it’s a simple yet irresistible recipe. Made without yeast or an oven, it uses basic pantry ingredients and comes together quickly on a stovetop. Each bite is packed with buttery layers and optional savory flavors like green onions or spices. Perfect for breakfast, tea-time, or as a side dish, this recipe is beginner-friendly and always delivers amazing results.
INGREDIENTS
- 2 cups all-purpose flour (maida)
- 1 tsp salt
- 1 tbsp oil or melted butter
- ¾ cup warm water (approx.)
- 2–3 tbsp oil or butter (for layering & cooking)
- Optional:
- Finely chopped green onions
- Crushed red chili flakes
- Dry flour (for dusting)
INSTRUCTIONS
- Make Dough
In a bowl, mix flour and salt. Add water gradually and knead into a soft dough. Add 1 tbsp oil and knead until smooth. Cover and rest for 20–30 minutes. - Roll & Layer
Divide dough into small balls. Roll one ball into a thin circle. Brush with oil or butter, sprinkle dry flour, and optionally add green onions or spices. - Create Layers
Fold into pleats (like a fan), then roll into a spiral. Flatten gently and roll again into a round flatbread. - Cook
Heat a pan (tawa). Place the flatbread and cook on medium heat. Flip and apply oil or butter on both sides. Cook until golden and crispy. - Serve
Lightly crush between hands to reveal flaky layers. Serve hot with chutney, yogurt, or tea.
TIPS
- Resting the dough is key for soft and stretchy texture.
- Don’t skip the flour + oil layering — it creates the flaky layers.
- Cook on medium heat to ensure crispiness without burning.
- For extra flavor, add garlic powder or sesame seeds.
- Always serve hot for the best taste and texture.