Griddle-cooked flaky bread

Name: Griddle-cooked flaky bread
Yield: Makes 8
Cuisine: India
Ingredients: 200 ml/7 fl oz/¾ cup warm water; 2.5 ml/½ tsp salt; 450 g/1 lb/4 cups plain (all-purpose) flour, plus extra for sprinkling; 115 g/4 oz ghee or unsalted butter; 115 g/4 oz ghee or unsalted butter

Preparation info

Makes
8

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

A speciality from Dhaka, the capital of Bangladesh, this flaky bread, Dhakai Parota, is highly addictive! The dough is rolled, spread with ghee or unsalted butter, and then folded and re-rolled until several thin layers are formed, which puff up when the bread is cooked.

Ingredients

450 g/1 lb/4 cups plain (all-purpose) flour, plus extra for sprinkling
2.5

Asia
India
Dhaka
Main course
Vegetarian

Method

Sift the flour into a large bowl and rub in the salt and 15 ml/1 tbsp of the ghee or butter. Gradually add the water and mix until a dough is formed.
Transfer