Flaky, multi-layered flatbread fried until golden and crispy, with buttery layers that shatter and separate — old Dhaka's signature bread.
Instructions
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1
Mix flour, salt, sugar, and ghee. Add water gradually to form a soft dough. Knead 8 min.
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2
Rest dough 30 min covered.
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3
Divide into balls. Roll each very thin, brush with oil/ghee.
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4
Fold into pleats like a fan, then coil into a spiral. Rest 10 min.
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5
Roll out each spiral into a round, maintaining layers.
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6
Fry on a hot tawa with ghee, pressing edges, until golden and flaky on both sides.
Did You Know?
The best Dhakai paratha makers can create over 30 distinct layers in a single bread, visible when pulled apart.
The Story Behind Dhakai Paratha
Dhakai paratha is a legacy of Mughal culinary refinement in old Dhaka. The multi-layering technique requires skill passed from master to apprentice in Dhaka's historic bread shops. Unlike the simple flatbreads of rural Bangladesh, Dhakai paratha represents urban sophistication — a bread that takes artistry to perfect.
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