Bengali Flaky Layered Dhakai Paratha Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine flour, salt, and ghee. Gradually add water and knead into a soft dough.
• STEP 2.Divide the dough into equal-sized balls. Roll out each ball into a thin circle.
• STEP 3.Brush the circle with ghee or oil and fold it in half. Brush again and fold in half again to form a triangle.
• STEP 4.Roll out the triangle into a larger circle. Heat a griddle and cook the paratha on both sides until golden brown.
• STEP 5.Serve hot with your favorite curry or chutney.

Cooking Tips

• Make sure to roll out the dough thinly to achieve flaky layers.
• Brushing the dough with ghee or oil at each folding step helps in creating the layers.
• Cook the paratha on medium heat to ensure it cooks evenly and becomes crispy.
• You can add spices like cumin or nigella seeds to the dough for extra flavor.

Storage and Serving

• Dhakai Paratha is best served hot and fresh.
• Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the parathas on a griddle or in a toaster oven before serving.