Warqi Paratha

Warqi Paratha

Warqi Paratha

Veg

A flaky, multi-layered leavened paratha made by repeatedly folding ghee-brushed dough to create dozens of paper-thin laminated layers — baked in a tandoor until the exterior is crisp while the interior tears apart in soft, buttery sheets. A Mughal court bread of extraordinary finesse, it is the signature bread of the Hyderabadi and Lucknowi dastarkhan.

Cuisines

Hyderabadi Awadhi Mughlai Delhi

Best for

Breakfast Lunch Dinner

Recipe

Prep: 20 min Cook: 30 min Total: 50 min 2-3 servings

Ingredients

2 cups all-purpose flour
1 tablespoon ghee
1 teaspoon salt
1 cup water
1/4 cup ghee for layering
— extra flour for dusting

Instructions

  1. 1 In a large mixing bowl, combine the all-purpose flour and salt.
  2. 2 Add 1 tablespoon of ghee and mix well with your fingers until the mixture resembles breadcrumbs.
  3. 3 Gradually add water and knead into a smooth, soft dough. Cover and let it rest for 20 minutes.
  4. 4 Divide the dough into 4-5 equal portions and roll each into a ball.
  5. 5 Dust a rolling surface with flour and roll out one dough ball into a thin circle.
  6. 6 Brush the surface with ghee and fold it into a semi-circle, then brush again with ghee.
  7. 7 Fold once more to form a triangle, brushing with ghee between each fold.
  8. 8 Roll the triangle gently to flatten it slightly.
  9. 9 Repeat the process with the remaining dough balls.
  10. 10 Heat a tawa or flat skillet over medium heat.
  11. 11 Place a rolled paratha on the tawa and cook until bubbles appear on the surface.
  12. 12 Flip the paratha and apply ghee on the cooked side.
  13. 13 Cook until golden brown spots appear, then flip again and apply ghee on the other side.
  14. 14 Press gently with a spatula to ensure even cooking and crisp layers.
  15. 15 Repeat with the remaining parathas.
  16. 16 Serve hot with curry or yogurt.

Tips

For extra flakiness, ensure each layer is well-coated with ghee during folding.