Batak-style Farata

Ingredients

In this Batak-style adaptation, the original Farata is enhanced with Batak spices such as turmeric, coriander, and cumin. These spices add a distinct flavor profile and vibrant yellow color to the flatbread, giving it a unique twist. We alse have the original recipe for Farata, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 3/4 cup (180ml) water 3/4 cup (180ml) water

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 3g, 0.3g
• Carbohydrates (total, sugars): 34g, 0.5g
• Protein: 5g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, turmeric powder, ground coriander, ground cumin, and salt.
2. 2.
   Add the vegetable oil to the dry ingredients and mix well.
3. 3.
   Gradually add water to the mixture while kneading until a smooth and elastic dough forms.
4. 4.
   Divide the dough into small balls and let them rest for 15 minutes.
5. 5.
   Roll out each ball into a thin, round flatbread.
6. 6.
   Heat a griddle or non-stick pan over medium heat.
7. 7.
   Cook each flatbread on the griddle for about 1-2 minutes on each side, or until golden brown spots appear.
8. 8.
   Serve the Batak-style Farata warm with Batak-style curries or enjoy it on its own.

Treat your ingredients with care...

• Turmeric — Be cautious while handling turmeric as it can stain surfaces and clothing. Use gloves or wash hands immediately after handling.

Tips & Tricks

• For a spicier version, add a pinch of chili powder to the dough.
• Serve the Batak-style Farata with a side of sambal or pickles for an extra burst of flavor.
• Experiment with different fillings such as spiced potatoes or paneer for a variation.
• Make sure to roll out the flatbread thinly to achieve the desired flaky texture.
• Leftover Batak-style Farata can be stored in an airtight container and reheated in a toaster or oven.

Serving advice

Serve the Batak-style Farata warm as a side dish to Batak-style curries or as a standalone snack. It can be torn into pieces and used to scoop up the curries or enjoyed on its own.

Presentation advice

Arrange the Batak-style Farata on a platter, folded or rolled, to showcase its flaky texture. Garnish with fresh herbs like cilantro or parsley for a pop of color.