Loading...
Loading...
This rolls the dough out, brushes it with ghee and a sprinkle of sugar, then folds and rolls it up multiple times before flattening it again, the same layering technique used for savory lachha paratha, which is what creates the distinct flaky layers running through this sweet version. Cooking it slowly in ghee over medium heat, rather than high heat, is what gives it time to turn golden and crisp on the outside while staying soft within.
Per serving
260kcal
Calories
4g
Protein
38g
Carbs
10g
Fat
1g
Prep Time
30 min
Cook Time
20 min
Servings
6 people
Difficulty
medium
Fiber
8g
Sugar
Follow step-by-step with voice guidance.
In a large bowl, combine the flour and salt.
Gradually add the warm water, mixing until a soft dough forms.
Knead for 5 to 7 minutes, until smooth, then cover and let rest for 20 minutes.
Divide the dough into 6 equal pieces.
Roll one piece into a thin round, brush with ghee, and sprinkle with a spoonful of sugar.
Fold the round into pleats like a fan, then coil it into a spiral.
Flatten the coiled spiral and roll it out gently into a round paratha, about a quarter inch thick.
Repeat with the remaining dough pieces.
Heat a tawa or skillet over medium heat with a spoonful of ghee.
Cook each paratha for 2 to 3 minutes per side, adding more ghee around the edges, until golden brown and crisp with visible layers.
Serve warm, optionally dusted with a little extra sugar.
Layer With Ghee and Sugar Before Coiling: This pleating and coiling technique is what creates the distinct flaky layers running through the finished paratha. Cook Over Medium Heat, Not High: A slower cook lets the paratha turn golden and crisp on the outside while giving the inside time to cook through without burning. Use Plenty of Ghee While Cooking: Generously adding it around the edges as the paratha cooks is what helps each layer crisp up individually.
It uses the same pleating and coiling technique found in savory lachha paratha, layering ghee and sugar between folds of dough, which creates a distinctly flaky texture unlike a simple sweetened flatbread.
0 reviews • 0.0 / 5 Average Rating
No reviews yet. Be the first to review this recipe!
More Like This
This spreads the softened butter all the way to the edges of the rolled out dough before adding the cinnamon sugar, since any bare spots are where the filling can't stick and will leak out as gaps once the rolls are sliced. Rolling the dough up tightly from the long side, rather than loosely, is what gives the finished rolls their tight, defined spiral instead of loose, uneven layers.
This lets the dough rest for a full 20 minutes before rolling, a step that relaxes the gluten enough to make the tortillas easy to stretch thin without snapping back into a smaller shape. Cooking them in a completely dry, hot skillet rather than one with oil is what gives these tortillas their characteristic light brown spots and soft, pliable texture.
This relies on lamination, folding a solid block of cold butter into the dough and repeatedly rolling and folding it into thin layers, since it's those alternating layers of butter and dough that puff apart into hundreds of flaky sheets in the oven. Keeping everything cold throughout the process, chilling between every fold, is what prevents the butter from melting into the dough too early and turning the croissants dense instead of airy.
This builds the dough with yogurt instead of eggs, which is what gives naan its chewy texture and large, irregular air pockets rather than the tighter, cake like crumb that egg based versions produce. Cooking it in a screaming hot, dry skillet mimics the intense heat of a clay tandoor closely enough to get those same charred, bubbled spots without any special equipment.