📝 About This Recipe
Nan-e-Paratha is a beloved Afghan staple that elevates the humble flatbread into a decadent, multi-layered masterpiece. Unlike its oven-baked counterparts, this bread is expertly folded with oil or ghee and pan-fried until it achieves a stunning golden-shatter crust and a soft, pull-apart interior. It is the ultimate comfort food, bridging the gap between a flaky pastry and a hearty bread, perfect for dipping into savory stews or enjoying with a hot cup of chai.
🥗 Ingredients
The Dough
- 4 cups All-purpose flour (sifted, plus extra for dusting)
- 1.5 cups Warm water (approx. 105-110°F)
- 1.5 teaspoons Sea salt (fine grain)
- 1 teaspoon Granulated sugar (helps with browning)
- 2 tablespoons Vegetable oil (for the dough mix)
The Layering and Frying
- 1/2 cup Ghee or unsalted butter (melted, for brushing between layers)
- 1/4 cup Vegetable oil (for shallow frying)
- 1 tablespoon Nigella seeds or Black Cumin (optional, for topping)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted flour, salt, and sugar until well combined.
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2
Create a well in the center of the flour. Pour in the 2 tablespoons of oil and the warm water gradually, using your hand or a wooden spoon to incorporate the flour from the edges until a shaggy dough forms.
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3
Turn the dough onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticks to your hands. If it's too sticky, add flour 1 tablespoon at a time.
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4
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rest at room temperature for at least 30 minutes to allow the gluten to relax.
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5
After resting, divide the dough into 6 equal-sized portions. Roll each portion into a smooth ball.
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6
On a floured surface, roll out one dough ball into a very thin, translucent circle (about 10-12 inches in diameter).
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7
Generously brush the surface of the flattened dough with melted ghee or butter. This is the secret to the distinct layers.
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8
Roll the dough circle tightly like a cigar to create a long rope. Then, coil the rope into a spiral (like a snail shell), tucking the end underneath.
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9
Cover the coiled dough balls and let them rest for another 15 minutes. This second rest makes them easier to roll out without springing back.
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10
Gently flatten each coil with your palm and roll it out again into a circle about 7-8 inches wide and 1/4 inch thick. Sprinkle with nigella seeds if desired, pressing them gently into the dough.
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11
Heat a heavy-bottomed skillet or cast-iron pan over medium heat and add 1 tablespoon of oil.
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12
Place the paratha in the hot pan. Cook for 2-3 minutes until golden brown spots appear on the bottom. Flip the bread.
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13
Cook the second side for another 2-3 minutes, adding a little more ghee or oil around the edges to ensure a crispy, fried texture. The bread should puff slightly as the layers separate.
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14
Remove from the pan and immediately place on a wire rack or in a towel-lined basket to keep warm. Repeat with the remaining dough balls.
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15
Optional: Give the warm paratha a gentle 'scrunch' with your hands from the sides toward the center to further loosen and reveal the flaky layers before serving.
💡 Chef's Tips
Resting the dough is non-negotiable; it prevents the bread from being tough and makes rolling easy. Use ghee instead of butter for a higher smoke point and a more authentic, nutty flavor. Roll the dough as thin as possible during the first stage; the thinner the dough, the more layers you will have. Don't skimp on the oil while frying—it’s what creates the signature 'shatter' crunch of a true Nan-e-Paratha. If you have leftovers, reheat them in a dry pan rather than a microwave to maintain the crispness.
🍽️ Serving Suggestions
Serve hot with a side of Afghan Sabzi (spinach stew) or Karahi Chicken. Pair with a bowl of fresh yogurt (Chaka) seasoned with dried mint and garlic. Enjoy as a breakfast treat alongside a soft-boiled egg and a cup of cardamom-infused Afghan tea. Use it to scoop up Shorwa (Afghan lamb and vegetable soup). Serve with a dollop of apricot jam or honey for a sweet and savory snack.