Everyday meals
Farata
A flaky, crispy flatbread of Indian origin, very popular in Mauritius as a snack or served alongside curries. The layered dough gives it a texture that is both soft and crunchy.
Ingredients
Ingredients
On the side
Nutrition facts
532 kcal per serving
- Protein
- 10.4 g
- Carbohydrates
- 50.9 g
- of which sugars
- 1.3 g
- Fat
- 30.8 g
- Fiber
- 2.6 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Mix the flour and salt in a bowl, then add the lukewarm water little by little until you have a soft, smooth dough.
- Knead the dough for about eight minutes, then leave it to rest under a cloth for half an hour.
- Divide the dough into four balls and roll each one into a very thin disc.
- Brush the disc with melted butter, then fold it like a fan or roll it into a rope and coil it up into a snail shape.
- Flatten the coil by hand into a patty about one centimetre thick and let it rest for ten minutes.
- Heat a pan over medium heat with a little oil, then cook each farata for two to three minutes per side until golden and flaky.
- Pat the flatbreads between your hands to bring out the layers, then serve them piping hot.
Variations and tips
Garlic version. Add a finely grated garlic clove and a pinch of cumin to the melted butter before brushing the dough.
More ideas
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Mauritius
Mauritius
Mauritius
Mauritius
Mauritius
Mauritius
Mauritius
Mauritius
Original Ecomely recipe.