Farata

Farata

60% hydration, 1 hr, Mauritian flaky flatbread, makes 6

Ingredients

Makes 6

plain flour   400g
ghee          for layering
warm water    240g
oil           2 tbsp
salt          6g

Almost the same dough as flour tortillas. The difference is the ghee folded through, which makes it flaky.
Ghee is traditional. Melted butter works.
Serve with cari poulet.

Recipe

1. Mix:

[flour 400g, salt 6g, oil 2 tbsp]

Add the warm water gradually to a soft, smooth dough. Knead 5 minutes. Cover and rest 30 minutes.

Stand mixer: dough hook on speed 2 for 3/4 minutes until smooth.

2. Divide into 6 balls. Roll each into a thin circle on a floured surface.

3. Brush the circle all over with melted ghee. Make a cut from the centre to the edge, then roll the dough up tightly into a cone from one side of the cut to the other. Coil the cone into a tight spiral and tuck the end under. Repeat for all 6.

The coiling is what builds the flaky layers. More ghee and tighter coiling means flakier farata.

4. Cover the spirals and rest 15 minutes. Then roll each one out thin again into a circle.

5. Heat a pan over medium. Cook each farata 2 minutes a side, brushing with ghee, until golden with brown spots and slightly puffed.

6. As each comes off the pan, scrunch it gently between your hands to separate the layers. Keep warm wrapped in a tea towel.