Moan ni Roti (Ghee Paratha)

A rich, flaky flatbread kneaded with warm ghee and milk, traditionally served with jaggery

Yields: 10–12 rotis | Total Time: 1 hour 45 minutes (including resting time)

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Cultural Notes

This delicate ghee paratha is a slow indulgence from the Bohra culinary repertoire. The term “moan” refers to the process of incorporating fat (ghee) into flour before kneading—a technique originally developed to preserve softness and prevent spoilage when refrigeration wasn’t available.

In Bohra tradition, Moan ni Roti was often part of shehris during Ramzan, because it stayed moist and soft for long hours, especially when paired with jaggery (gol). The richness from the ghee and the sweetness from jaggery made it filling, energizing, and easy to digest during long day fasts.

Over time, it evolved into a comfort food—a signature hallmark of this heritage recipe.

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Ingredients

For the Dough

• 500 g wheat flour (atta)

• 125 g fine semolina (rava)

• 150 g pure ghee (warmed)

• Salt, to taste

• Warm milk, as needed to knead

For Finishing

• Pure ghee, for rubbing on top

• Grated jaggery (gol/gud), to serve

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Method

1. Prepare the Base Dough:

   • In a wide kneading bowl, mix wheat flour, semolina, and salt.

   • Pour in the warm ghee and rub it into the flour until it resembles soft crumbs.

   • Gradually add warm milk in a stream and knead until a soft, uniform dough forms.

2. Rest the Dough:

   • Cover the dough with a damp cloth and let it rest for at least 1 hour.

   • After resting, punch the dough to remove any air pockets and knead briefly.

3. Roll the Rotis:

   • Divide the dough into medium-sized balls.

   • Dust the rolling board with flour and roll each ball into a 6-inch-thick chapati.

4. Cook and Finish:

   • Heat a tava or non-stick pan over medium flame.

   • Cook each roti evenly on both sides until golden brown spots appear.

   • Once cooked, remove from the pan and immediately rub a teaspoon of pure ghee over the surface.

5. Serve:

   • Garnish with grated jaggery and enjoy warm.

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Chef’s Notes

• Warm ghee is key to creating the signature softness of Moan ni Roti—don't skip the rubbing step.

• Use fine semolina for a soft bite; coarse varieties may alter the texture.

• Can be made ahead and warmed with a touch of ghee just before serving.