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Butter Layered Pancakes
蔥油餅 - Paratha

Perfect plain or to make wraps

These delicious pancakes are widely consumed in many countries: India, Singapore, North Africa, China... Their common point: it is a flat bread with a flaky texture. I leave it to each connoisseur to claim the country of origin of this recipe.

It is the way of folding the dough that allows to obtain the thin layers. The cooking reveals the irresistible smell of butter, it must also bring some crispness. There is no limit to the ways of enjoying them: plain, with dishes in sauce, wrap, with fruits, jam... In the Chinese version, we must add chopped chives to the dough before cooking.

Surprisingly simple and easy to do, you really have to do them at home. In addition they keep frozen very well. Bon appétit.

Watch the Recipe Video



Ingredients for 4 pancakes

  • 250g wheat flour
  • ½ tsp salt
  • 100g butter
  • 70ml water
  • 80ml boiling water


  • Butter Layered Pancakes - Paratha
     
  • Butter Layered Pancakes Ingredients
    Butter Layered Pancakes Ingredients
  • Butter Layered Pancakes - Paratha
     
  • Butter Layered Pancakes - Paratha
     
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