We researched all sorts of flaky flatbreads you find in the world (paratha, buss up shut, roti, meloui, msemen) to find the best technique to make the flakiest flatbreads.
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Serves
4
For The Paratha:
Plain Flour
Baking Powder
Salt
Water
Ghee
Vegetable Oil
For Serving:
Ghee
Serves
4
For The Paratha:
Plain Flour
Baking Powder
Salt
Water
Ghee
Vegetable Oil
For Serving:
Ghee
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Step 1.
Add the flour, baking powder and salt into a bowl, mix together well. Then add the water and ghee and bring the dough together. Let rest for 15-20 mins.
Step 2.
Knead the dough until smooth and portion into 8 balls, place on a greased baking tray, cover and rest for 1 hour.
Step 3.
On a lightly floured surface, flatten the dough slightly with the heel of your hand, then lightly flour and roll out into a circle, it should be around 1-2mm thick. Brush with some melted ghee, dust with a pinch of flour and roll up into a long log. Coil each end of the log inwards (like a snail’s shell) until they meet and stack them onto each other. Press down firmly and repeat with the remaining balls of dough. Place back onto the baking tray, cover and let rest for a minimum of 1 hour.
Step 4.
Once rested, place a frying pan over medium-high heat. Lightly grease a surface and a rolling pin. Flatten the coiled up dough balls, then roll out into 0.7cm-1cm thick circles. Place on the hot frying pan and cook on both sides until translucent, golden brown, and crispy in parts. Transfer to a clean kitchen towel, lightly brush with more ghee and crumple the flatbread until flaky, continue this process with all the dough balls. Cover the flatbreads with the tea towel to let them steam whilst cooking the rest.
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