A delightful twist on the classic paratha roti, offering a flaky and buttery texture.
Combine the flour, salt, and baking powder in a mixing bowl.
Ensure the dry ingredients are well mixed for an even dough.
Gradually add warm water to the dry ingredients and knead until a soft dough forms.
Add water slowly to avoid making the dough too sticky.
Divide the dough into four equal portions and shape them into balls. Let them rest for 20 minutes.
Cover the dough balls with a damp cloth to prevent drying out.
Roll out each dough ball into a thin circle on a floured surface.
Use a light touch to avoid tearing the dough.
Brush the surface of each rolled-out dough with melted butter or ghee and sprinkle with a little flour.
This step creates the flaky layers in the paratha.
Fold the dough into a cone shape, flatten slightly, and let rest for another 20 minutes.
Resting allows the gluten to relax, making the dough easier to roll out.
Roll out the rested dough cones into thin circles again.
Ensure the dough is evenly rolled for consistent cooking.
Heat a tawah or skillet over medium heat and cook each paratha, brushing with ghee on both sides until golden brown.
Cook until you see golden brown spots for the best flavor.
Serve the parathas warm with your favorite curry or dip.
Serve immediately for the best taste and texture.
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