Home Puff Pastry (Rough Puff)
The 2:1 maida-to-margarine “rough puff” foundation used by Indian bakeries — easier than classical laminated pastry, with three turns of folding to build the layered, flaky structure. Once mastered, every patty, croissant, khari and cream roll flows from this dough.
Per serving
Ingredients
- 500 gMaida (flour)
- 250 gPuff margarine (or chilled butter)
- 1 tspSalt
- 1 cup (approx)Chilled water
Method
- 1
Soften the margarine on the counter, then mash with your hands until smooth, soft and fluffy — like a thick paste. Do not melt it.
- 2
In a separate bowl knead the maida with salt and just enough chilled water to form a smooth, pliable dough (similar to a soft pizza dough). Do not over-knead.
- 3
Wrap the dough tightly in cling film and refrigerate at least 20 minutes.
- 4
On a floured surface roll the chilled dough into a long rectangle about 1 cm thick. Spread about 1/3 of the mashed margarine evenly over the top two-thirds of the rectangle.
- 5
Fold like a letter — fold the bottom (un-buttered) third up over the centre, then fold the top third down. Seal the open edges with a rolling pin. This is fold #1.
- 6
Turn the dough 90° and roll out into a long rectangle again. Spread another 1/3 of the margarine, fold the same way. This is fold #2.
- 7
Turn 90° once more, roll out, spread the remaining margarine, fold like a book (both ends to the middle, then close like a book). This is fold #3.
- 8
Wrap the laminated dough tightly in cling film and chill at least 20 to 30 minutes before rolling out for any patty, roll or pastry. The dough keeps 3 days refrigerated or up to a month frozen.
- 9
To bake shaped pastries, place on a parchment-lined tray and bake in a preheated 220°C convection oven for 10 to 15 minutes (longer for filled / thicker pieces) until deep golden and visibly puffed.