Warqi Paratha

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You all must be thinking that how did I forget India in this series of International Flatbreads. No I did not, but being an Indian I knew many flatbreads soI have purposely kept the Indian flatbreads for the difficult letter’s, like u,v,w,x,y,z. So when I finally shortlisted all, which was till last week I decided for Warqi Paratha for the letter W. So what is Warqi Paratha?. Warqi Paratha literally means layered paratha. (warq means layer) similar to laccha paratha but with a complete different method of preparation.

Laccha Paratha is usually folded like a fan, and then in circular roll and then flattened out again.  Check out my recipe of Whole wheat Laccha Paratha or Layered Paratha here. Warqi paratha is folded in half many times to create as many layers as required and then flattened out again. Many recipes even recommend keeping the dough refrigerated for some time before rolling out the paratha. This makes the paratha more flaky and full of layers. I did follow the Warqi Paratha recipe from here. We paired this paratha with some spicy Chole and loved it to the fullest.

Warqi Paratha

Warqi Paratha is a layered paratha that is folded many times to form multiple layers. This can be enjoyed with some spicy curry. 

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Course: Breakfast, Main Course

Cuisine: Indian

Keyword: Paratha

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Resting Time: 1 hour hour 15 minutes minutes

Total Time: 2 hours hours 15 minutes minutes

Author: Renu Agrawal-Dongre

Ingredients

• 2 Cups All Purpose Flour/Plain Flour/ Maida
• 1 tsp Sugar
• Salt to taste
• 1/2 Cup Milk at room temperature
• 1/4 Cup Melted Ghee (Clarified Butter)
• 1/4 Cup Melted Ghee for brushing
• Flour for dusting

Instructions

• In a large bowl, Add the flour, sugar, salt, milk and ghee.  Mix everything, and then knead well to form a smooth and soft dough. Use milk only to make the dough.
• Let the dough rest for 30 minutes.
• After 30 minutes, roll the dough into a large rectangle. Then apply some ghee and sprinkle some flour on top of it.
• Fold it one above the other or grab both the edges and align it in the center to form an envelope. 
• Again apply ghee and sprinkle flour till you get a small rectangle. The key here is to have as many layers as one can have.
• Refrigerate for 15 minutes.
• After 15 minutes repeat the above 4 steps and refrigerate again for 15 minutes.
• In all you would need to refrigerate minimum 3 times.
• After the last refrigeration, roll out the dough again and use a cookie cutter or the back of a saucer and cut into circles.
• You can lightly roll the circles again to thin the paratha's or to enlarge it if your paratha looks too thick.
  
• Alternatively one can divide the dough into equal size balls and roll each like a paratha. 
• Shallow fry them using ghee on medium until golden from both the sides.
• Once cooked, hold the paratha in a clean kitchen towel and lightly crush it within your palms so that the layers come out.
  
• Enjoy it hot with some spicy curry.

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Recipes in this series of A-Z International FlatBreads

A- Afghani Bolani

B- Boxty – Irish Potato FlatBread

C- Corn Tortilla

D- Dhal Puri

F-Farinata Genovese : Ligurian Chickpea Flatbread

G- Gözleme (Turkish Flatbread with Potato, Spinach, Mint and Feta Cheese)

H- Harcha (Moroccan FlatBread)

I – Injera (Ethiopian FlatBread)

J-Jamaican FlatBread – Bammy

K-Knäckebröd – Swedish Multi-Seed Crispbread

L- Lachuch (Yemenite FlatBread)

M-Manakish Za’atar (Levantine Flatbread)

N-Noni Afghani (Afghan Flatbread)

O-Omani Maldouf – A FlatBread made with Dates

P- Potato Apple Bread

Q-Qistibi

R-Rye Flatbread (Icelandic)

S-Syrian Pita Bread

T-Tiganopsomo – The Greek version of fried bread

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Day 23- International Flat Breads – Letter W

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