Onion Lachha Bread

Fatir Pyazi an Afghani bread is the main inspiration for this recipe. I just loved the concept of adding the onions into the folds. Very similar to the lachha paratha, this one has yeast in it and is baked.

I have reduced the thickness of the flat bread to get a greater amount of crispy surface.

 Who wouldn’t enjoy an onion flavoured flaky bread which is crispy on the outside and soft inside?

Once the bread is out of the oven, the whole house is filled with a sweet oniony  smell. They just vanish from the baking tray itself. Most in my family just love to eat it plain right out of the oven!

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Onion Lachha Bread                      Makes 6

Ingredients:

All purpose flour – 2 ½ cups

Dry active yeast – ¾ tsp

Sugar – ½ tsp

Luke warm water – ¼ cup + upto ¾ cup

Oil – about 4 tblsp

Onions (sliced) – 2 medium

Butter – 2 tblsp

Milk – ¼ cup

Butter paper – to line the baking tray

Method:

1.    In a mixing bowl, add in the yeast, sugar, ¼ cup luke warm water. Mix well till the yeast dissolves completely. Add in 2 cups of flour, 1 tblsp of oil, salt to taste and mix it well.

2.    Add ½ cup of luke warm water and mix till a lump forms. If you feel the need, add a little water at a time and mix again. Take out the dough onto a floured surface and knead till smooth. (It will be sticky so, add a little flour as you go along) Knead for 5 mins. Oil your palm and knead lightly. Place it covered in a bowl for 20 – 25 mins.

3.    Melt the butter and add an equal amount of oil to it. Mix well. Keep aside. Slice the onions very thinly and keep aside.

4.    Take out the dough and give it a light knead. Divide it into 4 or 6 equal portions. Roll each portion into a smooth ball. Keep the dough balls covered for 10 mins.

5.    Roll out each ball into a thin circle or sheet. You should be able to see your fingers through it.

6.    Brush the sheet with the oil butter mix. Sprinkle a handful of sliced onions over it and roll it up carefully with the buttered side inside. Now oil the roll on one side. Roll again so that the oiled side is inside. You will end up with a pinwheel (dough). Press lightly with your fingers and keep aside. Similarly, make the rest.

7.    Just press the pinwheels lightly with your fingers in an outward motion to spread it out. The bread dough should be thick (at least ½ inch).

8.    Line a baking tray with butter paper and place the bread dough on it. Brush them with cold milk.

9.     Bake in a preheated oven at 180 °C for 20 to 25 mins or till they are cooked and golden brown in colour.

10. Serve hot plain or with tea or with curry.

© Rinki’s Kitchen