11 Hacks to Cook Punjabi Dhaba-Style at Home

9. Make dhaba-style parathas and rotis on a hot tawa

Dhabas cook flatbreads at high heat so each layer crisps while the inside stays soft. For layered parathas, roll a thin roti, brush lightly with ghee, fold or roll into a coil, then flatten and roll again before cooking on a hot tawa. Use a hot, dry griddle and moderate oil or ghee so the paratha gets blistered spots and flaky layers. Rest the dough for 20–30 minutes if you have time; this relaxes the gluten and makes rolling easier. For rotis, a well-heated tawa and quick puffing over a direct flame finish the job. If you lack a gas flame, use a cast-iron griddle and press gently with a cloth to encourage bubbling. Finish each paratha with a light smear of ghee for the authentic dhaba feel. The combination of heat, layered dough, and finishing fat produces the pillowy-slightly-crisp texture that makes parathas a perfect partner for heavy curries.