Farata

Mix flour, salt, and oil. Add warm water gradually and knead into a smooth, elastic dough. Rest twenty minutes.

Divide into six balls. Roll each into a thin rectangle and spread generously with softened butter.

Roll the rectangle up tightly into a long rope, then coil the rope into a spiral disc.

Flatten each spiral gently with a rolling pin into a round disc about fifteen centimetres across.

Cook on a hot greased tawa for two minutes per side, pressing and turning until flaky and golden.

Scrunch each cooked farata gently between your palms to separate the layers. Serve warm.