Varqi paratha or layered paratha is an ideal combination with delicious curries.
- Refined flour (maida) – 4 cups
- Milk – 1 cup
- Sugar – 2½ teaspoons
- Salt – to taste
- Pure ghee+ for shallow frying – ¾ cup
- Warm milk slightly and dissolve sugar in it.
- Sift flour with salt. Make a well in the center of the flour; pour in the milk and about a half cup of water. Mix into the flour gradually and knead into a soft dough. Cover with a damp cloth and set aside for ten minutes.
- Melt ghee and add two-thirds of it to the dough, incorporating it gradually; knead again. Cover the dough and set aside for ten minutes. Place the dough on a lightly-floured surface and flatten with a rolling pin into a rectangular shape.
- Apply one-fourth of the remaining ghee evenly over the rolled dough, dust with flour, fold one end over two-thirds of the rectangle, and then fold the other end over it to make three folds. Cover and refrigerate for ten minutes. Repeat this process thrice.
- Roll the dough into a one-eighth inch thick rectangle and cut out four-inch circles with a cutter. Make three crisscross evenly spaced incisions on the surface of each parantha.
- Place the paranthas on sheets of greaseproof paper and refrigerate until ready to cook.
- Heat a non stick tawa; add ghee and shallow-fry paranthas over low heat until golden brown on both sides. Serve immediately.