Afghani Fateer Waraqi (Afghani Multilayered Bread)
About Afghani Fateer Waraqi (Afghani Multilayered Bread)
Fateer Waraqi, it is crisp outside and soft inside. In this recipe bread dough is risen with the help of a leavening agent.
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Recipe Time & More
Ingredients
- 400 gm all purpose flour
- 200 gm Milk (luke warm )
- 60 gm sourdough starter (OR 2 tsp instant active yeast + 1/4 cup luke warm milk + 1 tsp sugar)
- 1 1/2 tsp salt
- 50 gm Butter (melted )
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Instructions
- Mix flour, salt, leavening agent (sourdough starter or yeast culture) and milk. knead into a soft dough.
- Cover the dough and let it rest for 1-2 hours, so it rises doubles in volume.
- Divide the dough in 6 equal size balls. cover and let it rest for 10 minutes.
- Roll it into a thin sheet with help of rolling pin.
- Now to make it more thin, take a clean long wooden log (like rolling pin) and start rolling the dough sheet over it.
- Now turn your log diagonally and unroll the dough sheet.
- Keep doing it until your dough sheet is really super thin.
- Brush them with melted butter.
- Now start creating pleats of the dough sheet by folding with the help of fingers.
- Twist and roll this spirally into a ball. cover and rest the balls for 20 minutes.
- Take the rolled ball and start rolling it to a circle, about 1 cm in thickness.
- Prick the circle/paratha all over with the help of fork. cover and rest it for an hour.
- Preheat oven to 350 F.
- Brush thick milk over the circle/paratha. and place it in a baking tray.
- Bake it for 20-25 minutes until it gets golden brown on top.
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Recipe Nutrition
Calories: 332kcal | Carbohydrates: 54g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 649mg | Potassium: 123mg | Fiber: 2g | Sugar: 2g | Vitamin A: 262IU | Calcium: 53mg | Iron: 3mg
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divya jain
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What a delicious recipe! Thanks for posting.
Looks so flavorful! Thanks for posting.
Absolutely delicious! Can’t wait to try it.