How to Make Flakey Bangladeshi Breakfast Pastries

ghee

🥗Healthier: coconut oil

💰Cheaper: butter

Coconut oil provides a dairy-free option while maintaining richness.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with a unique flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and suitable for lactose intolerance.

Add water, salt, sugar, and oil to a bowl and mix well to dissolve any large crystals.

Add strong white bread flour to the mixture and combine until there is no dry flour left.

Tip the dough out onto a table and knead using the heel of your hand and fingers for about 5 minutes.

Cover the dough and let it rest for 15 minutes.

Wrap the dough in cling film with a bit of oil to prevent sticking and refrigerate for at least 30 minutes.

Remove the dough from the fridge and oil both sides, then stretch it out until translucent.

Spread oil over the surface of the dough and sprinkle a thin layer of flour evenly on top.

Fold the dough in half, oil it again, sprinkle with flour, and fold it over once more to create layers.

Repeat the process one more time to create eight layers total, then trim off the edges.

Cut the dough into 8 equal pieces and shape each piece into a ball by folding the edges underneath.

Let the shaped dough balls rest on a plate or tray, covered, for another 30 minutes in the fridge.

Preheat the oven to 240°C (fan on) and preheat your baking stone or tray.

Roll out each dough ball into a thin round, turning it a quarter turn after each roll.

Cut slits into the rolled-out dough to prevent it from puffing up in the oven.

Place the dough directly on the preheated tray or baking stone and bake for 3-4 minutes, flipping to check if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens