Quick Description
This Soft Layered Flatbread is tender on the inside, lightly crispy on the outside, and beautifully flaky thanks to simple buttered layers. Made with everyday pantry ingredients, it’s perfect for breakfast, dinner, or as a side for curries, kebabs, or dips.
Servings & Timing
Makes: 6–8 flatbreads
Prep Time: 15 minutes
Rest Time: 20 minutes
Cook Time: 15 minutes
Total Time: ~50 minutes
Ingredients List
- 2 cups all-purpose flour (maida)
- ½ tsp salt
- 1 tsp sugar
- 2 tbsp oil or melted butter (for dough)
- Warm water, as needed (to knead)
- Extra oil or butter, for layering & frying
Instructions
1. Make the Dough
In a large bowl, mix flour, salt, and sugar.
Add oil or melted butter.
Gradually add warm water and knead into a soft, smooth dough.
2. Rest the Dough
Cover the dough and let it rest for 20 minutes.
(Rest = softer flatbreads.)
3. Divide & Roll
Divide dough into 6–8 equal balls.
Roll one ball into a thin circle.
4. Create the Layers
Brush the rolled dough generously with oil or butter.
Lightly sprinkle a pinch of flour.
Fold into pleats (accordion-style), then coil into a spiral.
Tuck the end underneath.
Repeat for all dough balls.
Rest coils for 5–10 minutes.
5. Roll Again
Gently roll each coil into a medium-thick flatbread.
6. Cook
Heat a pan or tawa over medium heat.
Cook flatbread until bubbles appear.
Flip, brush lightly with oil/butter, and cook until golden brown on both sides.
7. Finish
Remove from pan and gently press or clap between hands (careful—hot!) to separate layers.
Why This Recipe Works
- Resting relaxes gluten → softer bread
- Buttered layers → flaky texture
- Medium heat → even cooking without drying
- Simple technique → restaurant-style results at home
Serving Suggestions
Serve with:
- Curries & gravies
- Yogurt or raita
- Honey or jam (breakfast-style)
- Garlic butter or herb butter
- Eggs, kebabs, or wraps
Storage & Reheating
- Room temp: Up to 1 day (covered)
- Refrigerate: Up to 3 days
- Freeze: Up to 1 month (layer with parchment)
- Reheat: Pan or microwave wrapped in a damp towel
FAQs
Can I skip sugar?
Yes — it just helps with softness and browning.
Can I use whole wheat flour?
Yes, but texture will be slightly less flaky. Add 1–2 tbsp extra oil.
Why rest twice?
First rest softens dough; second rest helps keep layers intact.
Optional Tips for Extra Softness
- Use milk instead of water
- Add ½ tsp vinegar or yogurt
- Cook on medium, not high heat
