Warqi Paratha is a rich layered paratha popular in many Indian States and Pakistan. This rich paratha makes a delicious combination with any gravy.
While I regularly make parotta, I was searching for W and ended up checking out many recipes and finally, this was different from the way I normally make, in sense of the way it is layered and the paste that is used too.
The layering technique is little tedious, but then the final cooked version is all worth efforts.
Must say that of all the flatbread I did this series, this is one which took more time. The recipe I referred used 1 egg, which I skipped. I also referred another recipe, where three different layering techniques were shown. I followed this recipe and that layering technique.
In A to Z International Flatbreads
A for Afghan Flatbread
B for Bale Hannina Chapathi
C Cascioni Romganoli
D for Dhal Puri
E for Emirati Khameer Bread
F for Focaccia di Recco
G for Gur aur Til ki Roti
H for Harcha
I for Injera
J for Janta Roti
K for Khobz al Tawa
L for Laffa Bread
M for Mitho Lolo
N for Nicaraguan Quesillo
O for Obi Non
P for Podpłomyki
Q for Qutab
R for Roat
S for Sheermal
T for Torta Al Testo
U for Ukkarisida Akki Rotti
V for Vastad Rotti
Step By Step Pictures for making Warqi Paratha
Warqi Paratha | How to make Layered Parotta
For the Flour Paste
4 tbsp All Purpose Flour
4 tbsp Ghee
2 tbsp Sugar
For the Flatbread
2 cups All Purpose Flour
Salt to taste
Water for kneading
For the Flour Paste
Combine flour and ghee in a small frying pan and fry this over medium heat for about 3 minutes. Take off from heat and keep aside.
Add sugar to flour mixture. Return pan to heat and stirring constantly, cook on low heat, until sugar is dissolved, do not overcook the mixture. Remove from heat and keep aside to cool completely.
For Making dough
For making the dough, take a wide bowl, add flour, salt and pour in water slowly to knead to a soft pliable dough.
When the dough forms, continue kneading for another 10 to 15 mins, till the dough is very soft. Cover with a moist muslin cloth and keep it rest for 30 mins.
Making the layered paratha
Divide dough into 10 equal parts. Take one ball, keep the rest covered.
Now divide this one ball into 3 small balls.
Dust and roll out as thin as possible to a 6 inch diameter.
Brush all three discs with the paste mix.
Top each on top of the other.
Starting from the bottom, tightly rope inwards.
You will get one long rope.
Cut into 4 parts.
Turn it to the side you see the layers press it down.
Again top each on other.
Press well and dust it.
Roll out gently to a 6 inch paratha again.
Repeat the above with the rest of the balls.
Heat a tawa and when hot, cook the layered paratha on both sides, pressing gently to ensure it gets cooked well.
You can drizzle oil while cooking, brush with little ghee when you remove to a plate
Serve with gravy of your choice.