2 cups flour
paste ( atte ki laip) is often used in traditional Pakistani cooking. The
lid is sealed to the pot with the dough paste to prevent the steam
from escaping during cooking. The pan is then placed over high heat for
few minutes to build up enough steam, then the heat is reduced to low. It
allow the food to cook in its own juices. This method of cooking is called
The dough is usually made of wheat flour and water. Flour and water is mixed together to a sticky paste. Alternatively aluminum foil can be use instead of laip. Seal the pot with a double layer of aluminum foil and then cover it with the lid for same effect.