The Warqui Paratha or the ‘layered‘ paratha is a gourmet’s delight. Cooked with a lot of ghee, it can be stored for a longer duration. It is a popular bread for picnics and journeys, as it tastes good even when cold and goes very well with kababs; it is a standard breakfast fare too.
Flour 1 kg
Salt 1 tbsp
Ghee 50 gms
Sugar 20 gms
Malai 150 gms
a soft dough with flour, salt, ghee, sugar and cold water. Keep aside for
30-45 minutes in a cool place.
into equal round balls and roll it with a rolling pin about 5-6 cm in
diameter. Put an even layer of the fat mixture on one rolled surface. Fold
into half. Apply fat mixture on surface. Refold into quarters. Shape this
quarter into a ball gently. Repeat the process once again. Finally roll to
12 to 15 cms in diameter. Bake in a moderate oven.
Filling for layering
Cream malai, flour and fat together till smooth and add a little bit of kewra essence to it. This mixture is used to layer the different types of flaky parathas and naans.