Flaky Flatbread Parathas

Step 3: Create the layers

  • For cooking

    • flour
      as needed
    • ghee
      , softened
      ~60 g

  • Dough

    • kneaded dough

Sprinkle some flour on the work surface and your rolling pin. For each piece, roll the dough into a circle as thin as you can (it should be slightly translucent). Spread some of the softened ghee all over the dough then sprinkle a little more flour over the ghee.

Fold the dough in roughly 1-inch increments over itself creating multiple layers. After folding you should have one long rectangle with several layers of dough & ghee. Roll the layered rectangle into a tight circle and seal the end of it together.

Press the circle down with your hands and repeat this process with the remaining pieces of dough. Let rest for 15 minutes.

Use flour as needed to prevent sticking, roll each circle of coiled dough into a circle about 8 inches in diameter. It’s best practice to cook each paratha right away after rolling it thin, then go back and roll the next one out.

Choose one of the following two options to cook each paratha.

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