Farata — Print Recipe — The Culinary Codex

Flaky, layered flatbread with a crispy exterior and soft interior, made by folding butter into the dough and cooking on a hot griddle.

Ingredients

500g all-purpose flour
1 tsp salt
200ml warm water
100g butter or ghee, softened
2 tbsp vegetable oil
Extra flour for dusting

Instructions

1 Mix flour, salt, and oil. Add warm water gradually and knead into a smooth, elastic dough. Rest twenty minutes.
2 Divide into six balls. Roll each into a thin rectangle and spread generously with softened butter.
3 Roll the rectangle up tightly into a long rope, then coil the rope into a spiral disc.
4 Flatten each spiral gently with a rolling pin into a round disc about fifteen centimetres across.
5 Cook on a hot greased tawa for two minutes per side, pressing and turning until flaky and golden.
6 Scrunch each cooked farata gently between your palms to separate the layers. Serve warm.

Did You Know?

The technique of scrunching farata between the palms after cooking is what creates its signature flaky layers and is a skill that takes years to perfect.