By Shreya Sarpal
March 28, 2026
Paper-thin layers, stacked and folded repeatedly, create the signature crisp exterior and soft, airy interior. Each tear reveals delicate flakes, making it perfect for curries or a simple swipe of butter.
2 cups maida 1 tsp salt 1 tbsp oil Water as needed ½ cup ghee (for layering) Dry flour for dusting
Knead maida, salt, oil, and water into a smooth, soft dough and rest it covered for 20 minutes.
Roll the dough thin, spread ghee, dust flour, fold like a fan, coil into a spiral, then rest again.
Roll gently into a thick disc without pressing layers too hard.
Cook on medium heat, flipping with ghee until both sides turn golden and crisp.
Lightly crush from the sides to open layers before serving hot.