Ulte Tawa Paratha
A classic Awadhi flatbread, famously cooked on an inverted griddle (ulta tawa). This paratha is wonderfully soft with a slightly crisp exterior and a unique dome shape, making it the perfect vessel for scooping up rich curries like Galouti Kebab or Korma.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Dough (10 minutes + 30 minutes resting)
- b.In a large mixing bowl, combine 2 cups of maida, 0.75 tsp salt, and sugar.
- c.Add 2 tbsp of ghee and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. This process is called 'moyan'.
- d.Gradually add the warm milk and knead for 8-10 minutes to form a very soft, smooth, and pliable dough. It should be softer than regular chapati dough.
- e.Cover the dough with a damp cloth and let it rest for at least 30 minutes. This helps the gluten to relax, making the parathas softer.
- 2
Step 2
- a.Prepare the Tawa and Salt Water (5 minutes)
- b.Place a heavy-bottomed kadhai or a convex tawa upside down on your stove over medium-high heat. Let it get very hot; you should see faint smoke rising from it.
- c.While the tawa heats, mix 0.5 tsp of salt in 0.25 cup of water in a small bowl. Stir until the salt dissolves completely. This salt water will act as an adhesive.
- 3
Step 3
- a.Roll the Parathas (5 minutes)
- b.After the dough has rested, knead it again for one minute.
- c.Divide the dough into 8 equal-sized balls.
- d.Take one ball, dust it lightly with dry maida, and roll it into a thin circle, about 6-7 inches in diameter. Keep the rolled parathas covered to prevent them from drying out.
- 4
Step 4
- a.Cook the Paratha (2-3 minutes per paratha)
- b.Take one rolled paratha. Dip your fingers in the salt water and apply a thin, even layer over one entire surface.
- c.Carefully lift the paratha and place the water-coated side down onto the hot inverted tawa. Gently press the edges to ensure it sticks well.
- d.Cook for about 1-2 minutes. You will see bubbles forming on the surface as it cooks.
- e.Using a kitchen towel or oven mitts, carefully lift the tawa by its handle, flip it over, and hold it directly over the open flame, about 4-5 inches away.
- f.Cook the top side by moving the tawa in a circular motion to ensure even cooking. This should take 30-60 seconds, until golden-brown spots appear all over.
- g.Flip the tawa back to its original position on the stove.
- 5
Step 5
- a.Finish and Serve
- b.Using a pair of tongs, carefully peel the cooked paratha off the tawa. It should come off easily.
- c.Place the hot paratha on a plate and generously brush it with melted ghee.
- d.Repeat the process for the remaining dough balls. Stack the cooked parathas in a casserole or wrap them in a cloth to keep them soft and warm.
- e.Serve immediately with your favorite rich curry or kebabs.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The dough must be very soft and well-rested for the best texture. Don't skimp on the resting time.
- 2Ensure the inverted tawa is smoking hot before placing the paratha on it; otherwise, it won't stick properly.
- 3Apply just enough salt water to make one side damp. Too much water will make the dough soggy and difficult to handle.
- 4Safety first! Be very careful when holding the hot tawa over the open flame. Always use a thick kitchen towel or oven mitts.
- 5If you don't have a convex tawa, a regular heavy-bottomed kadhai (wok) placed upside down works perfectly.
- 6These parathas are best served fresh and hot as they can become chewy once they cool down.
Adapt it for your goals.
Healthier Version
Replace half of the maida with whole wheat flour (atta) for a more fibrous paratha. You may need to adjust the amount of milk slightly.
Herbed ParathaHerbed Paratha
Add 1 tablespoon of finely chopped cilantro (coriander) or 1 teaspoon of dried fenugreek leaves (kasuri methi) to the dough for an aromatic twist.
Spiced ParathaSpiced Paratha
Incorporate 1/4 teaspoon of carom seeds (ajwain) into the dough for a distinct flavor and to aid digestion.
Why this is on our healthy list.
Provides Instant Energy
The primary ingredient, maida (refined wheat flour), is a source of simple carbohydrates that provide a quick boost of energy to the body.
Richness from Ghee
Ghee is a source of healthy fats, including conjugated linoleic acid (CLA), and contains fat-soluble vitamins like A, E, and D. When consumed in moderation, it can support overall health.
Frequently asked questions
Ulte Tawa Paratha is a famous flatbread from the Awadhi cuisine of Lucknow. It's known for its unique cooking method on an inverted griddle ('ulta tawa'), which gives it a soft, slightly crisp texture and a domed shape.