Homemade Mauritian Farata

Ingredients

• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 cup (235ml) warm water 1 cup (235ml) warm water

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 2g, 0g
• Carbohydrates (total, sugars): 36g, 0g
• Protein: 5g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour and salt.
2. 2.
   Add the vegetable oil and gradually pour in the warm water while mixing.
3. 3.
   Knead the dough until it becomes smooth and elastic, about 5-7 minutes.
4. 4.
   Divide the dough into small balls and let them rest for 15 minutes.
5. 5.
   Roll out each ball into a thin circle on a lightly floured surface.
6. 6.
   Heat a griddle or non-stick pan over medium heat.
7. 7.
   Cook each rolled-out dough circle on the griddle for about 1-2 minutes on each side, until it puffs up and develops a golden brown crust.
8. 8.
   Repeat the process with the remaining dough balls.
9. 9.
   Serve the Farata warm with your favorite Mauritian dishes.

Treat your ingredients with care...

• All-purpose flour — Use a good quality all-purpose flour for the best results. If you prefer a whole wheat version, you can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor.

Tips & Tricks

• Resting the dough allows the gluten to relax, resulting in a softer and more pliable Farata.
• Make sure the griddle or pan is hot enough before cooking the Farata to achieve the desired puffiness.
• If the Farata doesn't puff up, gently press it with a clean kitchen towel or spatula to encourage it to inflate.
• For a richer flavor, you can brush the cooked Farata with melted butter or ghee before serving.
• Leftover Farata can be stored in an airtight container and reheated in a toaster or oven.

Serving advice

Serve the warm Farata alongside Mauritian curries, such as chicken curry, vegetable curry, or lentil curry. It can also be enjoyed with chutneys or as a wrap with your favorite fillings.

Presentation advice

Stack the cooked Farata on a plate or in a basket, allowing their flaky layers to be visible. Garnish with fresh herbs, such as cilantro or mint, for an added touch of color.