Description
A laminated flatbread achieving flakiness through controlled gluten development and fat layering.
Technical
Dough hydration (50-55%) creates extensible gluten network while repeated folding with ghee (typically 15-20% flour weight) forms discrete layers. Maillard reactions occur at 160-180°C during griddle cooking.
Culinary Significance
The technique produces portable, shelf-stable bread capable of containing wet fillings without sogginess due to lipid barriers.
Science
Primary Reaction
Starch gelatinization (60-80°C)
Parameters
Temperature
175°C optimal
150°C to 190°C range
Time
4 min/side
3 min/side – 5 min/side
Equipment
Tawa (cast iron griddle)Belna (Indian rolling pin)Dough scraper