Yummy Traditional : Paratha and Roti
Showing posts with label Paratha and Roti. Show all posts
Showing posts with label Paratha and Roti. Show all posts

Homemade Tandoori Naan Recipe



Homemade Tandoori Roti ||Tandoori Naan || How to make tandoori naan With step-by-step photos

Tandoori naan is the most popular leavened flatbread. mostly cooked in a tandoor (clay oven) it's one of the most ordered flatbreads in a Pakistani hotel. Pakistan is the most bought naan available at every second tandoor or hotel. Mainly this roti is served with gravy-based curry or dal (lentils)

A typical naan recipe involves mixing white or whole wheat flour with active dry yeast, salt, and water. The dough is kneaded for a few minutes, and then set aside to rise for a few hours. Once risen, the dough is divided into balls of about 150g, flattened, and cooked. In Pakistani cuisine, naans are typically flavored with fragrant essences, such as rosewater, khus (vetiver), or butter or ghee melted on them. Nigella seeds are commonly added to naan as cooked in Indian and Bangladeshi restaurants 


Here I kneaded naan dough by mixing a little milk with water to make it stay soft. No other fancy ingredients are added in this recipe except for salt and instant dry active yeast I cooked on the stovetop this bread can be baked in the oven for 3-4 minutes at 250 C or 450 F whatever is easy for you you can do to make it at home

For the best result follow my detailed step-by-step photo  instructions and tips below the recipe card


Recipe note:

  1. Naan is always made with all-purpose flour maida. you can substitute all-purpose flour with wheat flour. I have made them with fine flour
  2. Naans are pretty much made in different shapes and thicknesses. for fluffy naan bread make them slightly thicker.do not make them too thick they remain uncooked
  3. Naan turns hard if you toast too long, not enough moisture in the dough, if you toast on low heat, or not knead the dough enough
  4. Naan doesn’t get bubbles if your pan is not hot enough, the dough is not moist enough, or if improper leavening
  5. If you don’t like to add yeast to the dough then alternately add ½ tsp baking powder and ¼ tsp baking soda this is a substitute for yeast
  6. Cover up the cooked naan with a kitchen napkin and keep it in the hot pot to make naan hot and fresh for a long time


For more Similar Recipes:

Soft chapatis

Tawa naan

Rumali roti

Garlic Tawa naan

Pita bread

If you have tried this Homemade Tandoori Naan then don’t forget to rate the recipe. You can also follow me on social media







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In a large mixing bowl, add flour, salt, and mix. Mix sugar and yeast in lukewarm milk and water. cover and let it keep aside for 10 minutes until bubbling



After 10 minutes, pour the yeast mixture into the flour. Begin to knead the dough. you may need more water or milk than mentioned in the recipe card



Keep kneading the dough very well by adding oil until soft and pliable using dough hooks or a stand mixer or with the help of a hand. Whatever is convenient for you. It must be smooth and not sticky. Cover and rest for 30 mins to an hour


After 10 minutes, punch the dough to remove excess air from the dough



Divide the dough into equal portions



Each dough ball's weight should be around 150g. The flour in the rolling area is very light. too much flour will toughen the naans. Place a dough ball and flatten it. 



Roll and stretch the dough to an oval/round. Wet the upper naan surface very well with water


Heat a griddle or Tawa. ensure first your pan is hot enough not extremely hot. Gently remove the naan from the counter and place it on the hot pan. and make sure the wet part goes in the bottom. Let it cook for around a minute. naan should be dry from the surface before the turn. Now flip the pan/Tawa upside down



And cook naan directly on flame till they turn a golden brown color. Gently scrape the naan from the bottom and remove



Prepare all the naan the same way



Naan is ready to serve



Serve hot with the curry and dal


Lachha Paratha Recipe

layered paratha recipe with step by step photos and video

Lachha paratha | layered paratha || How to make layered paratha with step-by-step photos and Video

Lachha Paratha is a unique paratha that can be made of both wheat flour and all-purpose flour. It is a layered flatbread that is crispy and flaky. The layers are visible from the outside. Lachha Paratha looks more like a ‘pinwheel cookie’. Once you start eating this paratha it will melt in your mouth and you will feel that the layers are coming off one by another.

Most importantly traditionally it is fried only with ghee. But these days any kind of cooking oil is used. Sometimes oil is mixed with a small amount of ghee.it's very tasty besides being crispy. paratha generally is prepared from wheat and all-purpose flour mixed together
lachha paratha recipe

My Latest Lachha Paratha Video Recipe:


Only can be made paratha from maida(all-purpose flour)main ingredients are added sugar, salt egg, butter, and milk powder. it is served as breakfast and as well as can be given to the kids' lunch boxes   
Here is the recipe for Lachha Paratha or Crispy Flaky Layered Pakistani Flatbread. let the go-ahead know how to make this layered paratha...

If you have tried this Lachha Paratha Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen! 






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Take a big bowl sieve the flour together, mix them, and make a small pit in the center of the flour. Now add salt sugar egg milk powder 


Mix them well until turn to a crumbled texture
Add water gradually and start kneading a soft dough, the dough seems to be sticky knead it with some ghee/butter make a ball, and put it back into a bowl.


Keep aside for about 15 minutes


Take the dough out from the bowl and knead the dough again with an oily hand for a minute


Take some extra flour on the plate for dusting
and roughly divided the dough into equal parts(ball size depends on how thick you want to make the Rotis


Take one ball of dough and roll it out with the help of a rolling pin approx 5 to 6 inches in a round shape, apply butter/ghee over the roti with the brush, and sprinkle some flour dust


Here starts the tricky part, fold the roti like a fan till you reach the end, hold it from the two opposite ends, and tap the dough on the counter to stretch the roti.
Further To understand follow the figure below


Gently start rolling the roti like a snail, press the end gently in the middle, cover and keep in the fridge for 20 minutes.  


Preheat the Tava for 10 minutes


Warm the pan on medium flame add 1 tbsp ghee and place the paratha cook for 1-2 minutes and flip.


Add another 1 tbsp ghee/butter and cook till golden brown (use additional ghee/butter if required) cook for a further 2-3 minutes.


Repeat the same process with all remaining dough balls


Lachha paratha is ready to serve with kebab, omelet

how to make lachha paratha

Mooli Paratha Recipe


Mooli Paratha|Radish Paratha || How to make mooli paratha with step-by-step photos and video

Mooli Paratha is a traditional recipe that basically comes from the Punjab side of Pakistan, a very tasty and healthy recipe is a whole wheat flatbread stuffed with grated mooli white radish. It's lightly seasoned with spices and makes a wholesome breakfast or lunch
Today’s paratha is made with mooli or white radish. Mooli paratha is not always everyone’s favorite and that’s because radish has a strong smell/taste I have noticed that not everyone enjoys it but personally I love it.

Mooli paratha has always been one of my favorite parathas so I now make it often. If you get into the technicalities of making parathas, they are all made similarly, But the mooli paratha is one of the most challenging ones to make!

My Latest Video Stuffed Mooli Paratha

Because radish has a high water content when you try to roll it inside a dough, it just releases moisture making it very difficult to roll. this is the reason it is always squeezed as well as possible before stuffing it inside the dough, Mainly is served with raita and garlic chutney.


Prepare this recipe first peel and grate the mooli then put grated mooli in the bowl, sprinkle some salt keep aside


Meanwhile in a bowl put both flour wheat and maida to mix, then add salt and 1 tsp oil. Start kneading the dough by adding some water
Knead to the smooth dough cover it with plastic cling wrap set aside for resting for around 15 minutes


After 15 minutes squeeze out all the excess water from the grated mooli, transfer to another bowl, add all spices mix them together very well  


Divide the dough into equal portions, make smooth balls, and flatten them between your palm
Before you start the rolling, Heat the Tawa on medium flame


Take one flattened ball at a time, dust it into dry flour start rolling, roll into 4 diameters, and keep the edges thinner than the center even you can spread with the help of your fingers

Place 1 portion of Mooli stuffing in the center, gather the edges, and pinch it into the center
Seal it tightly and flatten by pressing very gently, again dust into dry flour rolls very carefully about a 6-inch diameter circle. Keep in mind that rolling stuffed paratha to perfection via practice

Now Place it onto hot Tawa and Cook_After a few seconds you may notice a few bubbles come on top, now time to flip it should have a few brown spots on it cook on another side as well

Apply some butter flip it, and f
ry another side the same way by pressing the spatula

Once cooked from  both sides transfer to the serving plate, and Serve hot with green chutney and raita  

If you have tried this Mooli Paratha Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!







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Crispy Puri Paratha Recipe


Crispy Puri Paratha | Puri Paratha || How to make Puri Paratha with step-by-step photos

Puri Paratha is a layered, traditional, and crispy deep-fried flatbread, made with a few ingredients plain flour, ghee, semolina, and salt_this puri paratha is one of the most popular recipes in Pakistan_this puri paratha is easily available in all roadside restaurants and restaurants in Pakistan

This recipe is prepared in two ways, firstly knead the soft dough and rest it for at least 2 hours Then roll it out and apply ghee paste inside the roti and fold it like paratha and then again rest it by applying oil over the dough balls to make them crispy and crunchy

Finally deep fry them like a puri_this recipe is a combination of paratha and puri_this is the reason it is called Puri Paratha

Here I used some semolina to make crunchy paratha_but if you don’t like crispiness in paratha puri you can skip semolina from a recipe. Poori paratha is usually served with Barbecue items well this puri paratha goes well with tea or an omelet_personally I love to have it with tea_ This delightful Main Course recipe of Puri Paratha can be ready in approximately 30 minutes and is good to serve around 2-4 People.
More Fried Recipes:
Plain kachori
Dal kachori
Gol gappy

If you have tried this Puri Paratha Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!






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In a large-sized mixing bowl sift the flour then add semolina, ghee, and salt mix them together_Rub the flour with semolina and ghee until it turns to crumble

Now start kneading the dough by adding water little by little to a soft dough


Apply a little oil over the dough and leave it to rest for around 2 hours


Cover the dough with plastic cling wrap or a kitchen napkin 

Meanwhile, in a small bowl take plain flour and ghee


Mix them together very well and set them aside

Punch the dough down and apply some oil over the dough_Make 4 equal balls out of the dough


Give it to dough ball shape and place it on a tray/plate


Spread some oil on the working surface_and take a dough ball and roll the thin roti around 10-12 inches in a round shape_Apply prepared ghee paste on it


Roll it like a rope and then again apply the paste over the rope and then fold it like a snail, press the end gently in the middle_Slightly press the paratha ball_And place it on a tray or plate

Repeat all the processes with the remaining dough balls prepare all paratha balls and place them on a tray. Again apply some oil over prepared puri balls and give them to rest for around 20 minutes


Take a prepared paratha dough and roll it 6-7 inches in a round shape


Meantime heat the oil or ghee in the wok


Slide a puri paratha in hot oil and fry one side for 2 minutes on medium-high heat_Flip the puri and keep frying until light golden color_Transfer to the brown paper or kitchen paper to remove excess oil

Puri paratha is cut into four pieces 


Now transfer to the serving plate


And serve with teakababs, or barbecue items