Breakfast · Nashto
Ufrato
Layered whole-wheat flatbread
A flaky, layered flatbread: ghee and dry flour are spread on a rolled disc, which is rolled up like a spring roll, flattened and rolled out again, then cooked on a tawa with ghee until golden.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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In a paat (bowl), mix the whole-wheat flour and salt. Add 1 tbsp ghee and water and knead to a semi-soft dough.
Divide the dough into 4 portions.
Roll each portion into a round disc. Spread the remaining ghee evenly over the discs, about 1 tbsp at a time, keeping clear of the edges, and sprinkle a little dry flour over the ghee.
Roll the dough up from one edge to the other, like a spring roll.
Flatten the roll and shape it into a round.
Roll it out again.
Cook on a heated tawa (griddle) over medium heat, adding ghee around the sides throughout, until golden brown. Serve hot.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Serve with
Serve with pickle or Dharan ji Chutney.
Recipes mentioned here
Nutrition
EstimatedPer ufrato
240 kcal
- Protein
- 5 g
- Carbohydrate
- 29 g
- Fat
- 12 g
The recipe makes 4 ufratos.
Whole recipe
950 kcal
- Protein
- 19 g
- Carbohydrate
- 114 g
- Fat
- 48 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos