Crispy, Flaky Afghani Fateer Waraqi (Multilayered Bread)
2 hours 20 minutes
1094 reads
About Crispy, Flaky Afghani Fateer Waraqi (Multilayered Bread)
Imagine sinking your teeth into warm, crispy layers of bread, each bite revealing a soft, pillowy center. This authentic Afghani Fateer Waraqi recipe delivers precisely that—a delightful contrast of textures that will tantalize your taste buds.Traditionally leavened and stretched thin, this multilayered bread is a true culinary masterpiece. Its delicate, flaky exterior gives way to a surprisingly soft interior, making it perfect for scooping up rich curries or savoring on its own.Whether you're a seasoned bread enthusiast or simply seeking a new culinary adventure, Fateer Waraqi is a must-try. Prepare to be captivated by the irresistible aroma and unforgettable taste of this Afghan delight.
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Recipe Time & More
Prep2 hours
Cook20 minutes
Total2 hours 20 minutes
Ingredients
Dough Ingredients
- 400 gm All-Purpose Flour
- 200 gm Milk lukewarm
- 60 gm Sourdough Starter or 2 tsp instant active dry yeast + 60g lukewarm milk + 1 tsp sugar
- 1 1/2 tsp Salt
- 50 gm Butter melted
Instructions
- In a large bowl, combine the flour, salt, and chosen leavening agent (sourdough starter or yeast mixture).
- Gradually add the lukewarm milk while mixing to form a soft, slightly sticky dough.
- Knead the dough for 5-7 minutes until smooth and elastic. This develops the gluten for a wonderfully textured bread.
- Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Punch down the risen dough to release the air, then divide it into 6 equal portions.
- Cover the dough balls and let them rest for 10 minutes. This allows the gluten to relax, making rolling easier.
- On a lightly floured surface, roll each dough ball into a thin, almost translucent sheet using a rolling pin.
- For an extra-thin sheet, carefully drape the dough over a clean, long wooden dowel (like a rolling pin).
- Turn the dowel diagonally and gently unroll the dough, stretching it further.
- Repeat this process until the dough sheet is incredibly thin and almost transparent.
- Brush the thin dough sheet with melted butter.
- Create pleats by gently folding the dough with your fingers, like an accordion.
- Twist and roll the pleated dough spirally into a ball.
- Cover and let the dough balls rest for another 20 minutes. This allows the layers to meld together.
- Roll each rested ball into a circle about 1 cm thick.
- Prick the surface all over with a fork. This prevents air pockets from forming during baking.
- Cover and rest for a final hour.
- Preheat oven to 350°F (175°C).
- Brush the circles with milk for a beautiful golden crust.
- Place the prepared dough on a baking tray and bake for 20-25 minutes, or until golden brown and wonderfully crispy.
Recipe Notes
Expert Tips
- For a richer flavor, use brown butter instead of regular butter.
- Don't overmix the batter. Overmixing can lead to a tough bread.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Storage Instructions
- Store leftover bread in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
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Recipe Nutrition
Calories: 332kcalCarbohydrates: 54gProtein: 8gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 22mgSodium: 649mgPotassium: 123mgFiber: 2gSugar: 2gVitamin A: 262IUCalcium: 53mgIron: 3mg
divya jain
Articles: 38
3 Comments
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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.