🫓 Flaky Layered Flatbread (Paratha-Style)
⏱ Time
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Prep: 15 minutes
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Resting: 30 minutes
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Cooking: 15 minutes
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Total: ~1 hour
🍽 Yield
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8–10 flatbreads
🧾 Ingredients
Dough
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3 cups all-purpose flour
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1 tsp salt
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1 tbsp sugar (optional, helps browning)
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2 tbsp oil or melted butter
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1 cup warm milk or water (add gradually)
For layering
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¼ cup melted butter or ghee
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Extra flour for dusting
👩🍳 Instructions
1️⃣ Make the dough
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Mix flour, salt, and sugar.
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Add oil/butter.
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Slowly add warm milk (or water) and knead until soft and smooth.
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Cover and rest 30 minutes (important for soft layers).
2️⃣ Divide & roll
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Divide dough into equal balls.
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Roll one ball into a thin circle.
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Brush generously with melted butter.
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Sprinkle lightly with flour.
3️⃣ Create layers (key step)
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Roll the circle into a log (like a jelly roll).
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Coil it into a spiral (snail shape).
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Flatten gently.
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Repeat with all dough balls.
4️⃣ Cook
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Heat a pan on medium heat.
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Roll each spiral into a flat round.
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Cook until bubbles form, flip.
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Brush with butter, cook until golden spots appear.
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Flip once more if needed.
👉 Press gently with a spatula for extra flakiness.
5️⃣ Serve hot
Best served warm with:
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Honey or sugar
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Yogurt
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Curry or gravy
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Butter or ghee on top 🤤
❓ Q & A
Q: Can I use water instead of milk?
Yes! Milk makes it richer and softer, but water works perfectly.
Q: Why is resting the dough important?
Resting relaxes gluten → easier rolling + softer flatbreads.
Q: My bread isn’t flaky. Why?
Common reasons:
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Not enough butter between layers
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Dough too stiff
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Skipped resting time
Q: Can I make it ahead?
Yes!
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Store cooked flatbreads in the fridge (3 days)
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Freeze up to 2 months
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Reheat on a pan (not microwave for best texture)
Q: Can I make it sweet or savory?
Absolutely.
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Sweet: add sugar + drizzle honey
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Savory: add garlic butter, herbs, or cheese inside layers
Q: What flour works best?
All-purpose flour is ideal. Bread flour works but makes it slightly chewier.