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 :
United King offers Plain Paratha, a versatile and popular flatbread known for its crispy, flaky layers and rich flavor. Pack of 15 pieces. 2.4 kg net weight.
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.
Paratha is eaten as the central component of a meal, with various accompaniments, often including dahi and pickle. Paratha is eaten for any meal; for breakfast, it is commonly paired with tea. Some types of paratha are made with spiraling layers, such as lachha paratha. Stuffed parathas include aloo paratha, using potatoes; gobhi paratha, using cauliflower; mooli paratha, using radish; methi paratha, using fenugreek leaves, and keema paratha, using minced meat. Paratha is also used for wraps, including the kathi roll and paratha roll.
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
Plain Paratha (Flaky South Asian Flatbread)
Ingredients (makes 8–10 parathas)
For the Dough:
2½ cups (300g) whole wheat flour (atta / chapati flour) or all-purpose flour
½ tsp salt
1 tbsp neutral oil or ghee (optional)
¾–1 cup (180–240 ml) warm water (adjust as needed for soft dough)
For Layering & Cooking:
Melted ghee or oil: about ½ cup (for brushing and frying)
Dry flour: as needed for dusting
Instructions
Prepare the Dough
In a large bowl, mix flour, salt, and oil. Gradually add warm water and knead into a soft, smooth, pliable dough (consistency like soft earlobe). Knead for 5–8 minutes. Cover with a damp cloth and rest for 15–30 minutes.
Divide the Dough
Divide rested dough into 8–10 equal portions. Roll each into a smooth ball. Keep covered.
Roll and Create Layers
Dust one ball with dry flour and roll into a 6–7 inch (15–18 cm) circle.
Brush generously with melted ghee/oil and sprinkle with dry flour.
Layering methods (choose one):
Triangle: Fold into half, then quarter into triangle. Gently press and roll out again.
Square: Fold sides inward to form a square, then roll flat.
Lachha (flakiest): Roll into a long strip, coil like a spiral, press down, and roll into a circle.
Cook the Paratha
Heat a tawa (flat griddle) or non-stick pan over medium heat.
Place paratha on the hot pan. Cook until golden spots appear (about 1 minute), flip, brush with ghee/oil on both sides, and cook until crispy and flaky with brown spots (total 2–3 minutes per paratha). Press gently with a spatula for even cooking.
Serve
Stack cooked parathas and cover with a clean cloth to keep soft. Serve hot with curry, yogurt, pickles, or any side dish.
Leftovers can be frozen and reheated on a pan.
Tips:
Softer dough = softer paratha.
Use ghee for richer flavor and aroma; oil for vegan version.
Practice different folding techniques for more layers and flakiness.
Best enjoyed fresh, but frozen parathas (like United King style) can be quickly pan-heated.
