Flaky Paratha

Name: Flaky Paratha
Total time: 900 s
Yield: 1 person
Cuisine: Pakistani
Ingredients: Dough; Desi ghee as required; Dry flour for making paratha

Bushra Mazhar @Bushra_1989

Making a flaky paratha with a crisp texture and layers drenched in ghee or butter is a very traditional Punjabi breakfast ritual in any typical Punjabi household.
Here's to a simple recipe and step by step procedure to make it easy enough for everyone to replicate such deliciously crisp and scrumptious parathas at your home.

Bushra Mazhar @Bushra_1989

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Ingredients

15 minutes

1 person

Dough
Dough for Roti or Paratha
Desi ghee as required
Dry flour for making paratha

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Steps

15 minutes

1

Knead the dough. Now take one ball and roll it like a disc.
2

Brush the entire top surface lightly with some ghee, then dust lightly with some flour.
3

To make a flaky Paratha, begin folding the dough from one corner like a Chinese fan and then twisting the dough up in a cinnammon roll shape. When you are ready to make paratha, roll the layered ball of dough with the help of a rolling pin in a flat circle.
4

On a hot tawa plop down the paratha. When you see bubbles from on the surface, flip the paratha and lower the heat to medium. Apply some ghee and flip again, when you see golden spots appear on the underside.
5

Keep applying a touch of ghee and press down your spatula very gently.
6

Flaky layered paratha is ready to serve hot with tea or omelette.

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