Description
🚚 The fastest delivery time : 2-day delivery.
🐝 Supplier / Origin : Pakistan
🔖 Certification : Hala
🌱 Manufacturer introduction :
United King offers a wide variety of wraps, pita breads, flatbreads, and pizza bases, suitable for various occasions and cuisines. Our products are rich in dietary fiber, made with high-quality ingredients, and carefully crafted in state-of-the-art production facilities.
United King Crackers are a series of cracker products launched by United King (The Food Kingdom), a well-known Pakistani bakery brand. They include various frozen and ready-to-eat crackers such as Chapati/Roti and Plain Paratha (unfilled crackers).
Founded in 1984, United King is a large chain of bakeries and fast food brands in Pakistan, renowned for its freshly baked products, including biscuits, cakes, desserts, and a variety of traditional South Asian pasta. Their cracker series uses traditional handmade recipes, selecting high-quality flour, vegetable oil, and natural spices to create thin, soft, slightly layered crusts with a chewy texture, suitable for everyday consumption or pairing with curries, grilled meats, vegetables, and other dishes.
Product features include easy heating (microwave or pan-fry), convenient storage (mostly frozen packaging), and a variety of choices: vegan Plain Chapati, layered Paratha, and options suitable for breakfast or snacks. Available in Hong Kong and overseas South Asian food stores (such as Spicy Store), it is popular with families who love South Asian flavors or need convenient main meals.
United King, with its philosophy of "freshness, quality, and traditional flavors," brings South Asian home-style baking to consumers worldwide, and its crepe series is one of the brand's flagship everyday essentials.
🛍 Product Information :
Taftan, also known as taftoon, is a leavened flour bread popular in South Asian cuisines. Traditionally baked in a clay oven. Pack of 660g net. 3 pieces in a pack.
Taftan (also known as Taftoon or Nan-e-Taftoon) is a traditional leavened flatbread from Persian cuisine, widely popular in Pakistani, Indian (especially Awadhi/Mughlai), and Iranian cooking.
Halal: Yes
Suitable For Vegetarians: Yes
United King Thin Crust / Flatbreads (薄餅) are a popular product line from United King, one of Pakistan’s leading bakery and fast-food chains, famously known as “The Food Kingdom.”
Established in 1984, United King has grown into a major brand offering a wide range of fresh bakery items, sweets, snacks, and traditional South Asian breads. Their flatbread range includes Plain Chapati (Roti), Plain Paratha, and other thin, layered flatbreads that capture authentic homemade flavors.
Made with quality flour, vegetable oil, and natural spices using traditional recipes, these thin flatbreads feature a soft yet slightly chewy texture with delicate layers. They are versatile — perfect for wrapping curries, pairing with grilled meats, vegetables, or enjoyed simply with tea. Most come in convenient frozen or ready-to-heat packaging, making them easy to prepare by microwaving or pan-heating.
Available in Hong Kong and international South Asian grocery stores, United King flatbreads are favored by families seeking quick, tasty, and authentic South Asian staples. The brand emphasizes freshness, quality, and traditional taste, bringing everyday Pakistani home-style baking to consumers worldwide.
Paratha (IPA: [pəˈɾaːʈʰaː, pəˈɾãːʈʰaː], also known by other spellings) is a flatbread from the Indian subcontinent, consisting of a wheat dough, typically whole wheat, that is folded and rolled with ghee, forming multiple layers, and shallow fried. Paratha may be stuffed with various fillings, the most common being potato. Paratha is one of the most popular flatbreads in India. The folded, whole-wheat version is prevalent in the Northern Indian subcontinent, and is distinct from South Indian parotta, which uses refined flour. Variations also exist in the cuisines of Myanmar, Mauritius, Malaysia (where it is known as roti canai), and the Caribbean (where it is known as buss-up-shut).
Although paratha is sometimes said to have originated in Punjabi cuisine, it may have evolved from similar flatbreads from regions connected to India via the Silk Road. Possible origins include the Persian flatbread waraki or from breads introduced by Arabs in India. Sanskrit recipes for versions of paratha appeared in the 12th century. The popularity of paratha increased during the Mughal Empire, which introduced it across the region. During the British imperial era, indentured workers from India introduced paratha to Southeast Asia, the Caribbean, and Mauritius. In India, several versions of paratha were popularised after the 1947 partition.
小麥粉、人造奶油、糖、鹽、泡打粉（E-500）
Wheat Flour, Margarine, Sugar, Salt, Baking Powder (E-500)
❤️ Our recipes
It is richer than basic naan, thanks to milk, yogurt/ghee, and often saffron or cardamom. The dough is soft and enriched, shaped by hand-patting (not rolling), and traditionally baked in a scorching hot tandoor for a golden, slightly charred finish with a soft, fluffy interior.
Traditional Ingredients (for 6–8 pieces):
- 3 cups all-purpose flour (maida) or a mix with whole wheat
- 1 cup warm milk
- ¼ cup warm water
- 2–3 tsp active dry yeast
- 2–3 tbsp sugar
- 1–1½ tsp salt
- 2–3 tbsp yogurt
- 3–4 tbsp ghee (clarified butter), plus extra for brushing
- A pinch of saffron threads soaked in 2 tbsp warm milk (optional but classic)
- ½ tsp cardamom powder (optional)
- Nigella seeds (kalonji), sesame seeds, poppy seeds or aniseed for topping
Step-by-Step Traditional Method:
Activate the Yeast: Mix warm water with 1 tsp sugar and yeast. Let it sit 10 minutes until frothy.
Make the Dough: In a large bowl, combine flour, remaining sugar, and salt. Rub in some ghee. Add warm milk, yogurt, activated yeast mixture, and saffron milk. Knead into a soft, slightly sticky dough (8–10 minutes by hand or in a mixer). Add more ghee during kneading for richness and flakiness. Cover and let rise in a warm place for 1.5–2 hours until doubled in size.
Divide and Shape: Gently punch down the dough and divide into 6–8 equal balls. Let them rest 10 minutes. Traditionally, do not use a rolling pin — dip fingers in ghee and pat/stretch each ball into a 5–7 inch oval or circle. Keep the edges slightly thicker. Press dimples or lines with fingertips across the surface (this prevents big air pockets and gives the classic look).
Topping: Brush generously with saffron-milk or melted ghee. Sprinkle with nigella seeds, sesame, or poppy seeds.
Bake:
Traditional Tandoor: Slap the shaped dough onto the super-hot inner walls of a preheated tandoor (around 400–500°C). Bake 1–3 minutes until puffed, golden, and blistered with light char spots. Remove with a hook.
Home Oven: Preheat to 220–250°C (with a pizza stone or inverted baking tray for best results). Bake 8–12 minutes until golden. For extra authenticity, finish under the broiler for 1 minute.
Brush with more ghee immediately after baking.
Serve hot with kebabs, rich curries, tandoori meats, or tea. Taftan is best enjoyed fresh — soft, aromatic, and slightly sweet.
