Sieve flour in a flat container. Add half the water,
mix well and knead into a soft dough. Knead for a further 15
minutes, gradually adding the remaining water and alternatively
pressing and folding the dough. Sprinkle with 1 to 2 tablespoons of
water. Cover with a moist kitchen towel and set aside for 10
Divide the dough into 6 equal
parts and shape them into round balls. Flatten and roll into a flat
disc about 5 inches or 12 cms in diameter.
Smear a little melted ghee or butter
on the flat disc and fold it over into a semi circle. Smear some
more melted ghee or butter over the upper surface and fold a second
time. Double fold it lengthwise, press it gently with your fingers
and roll into a round circle making the edge thinner than the
The secret is in
the layering with a smear of ghee or butter in between the pastry
sheets. The more layering, the flakier the farata will be. Refer to
diagram on right.
Place on a hot griddle, turn over once and smear with
melted ghee or butter again.
Cook for few seconds, turn over again and smear the
other side with melted ghee or butter as well.
Cook for a further few seconds
until the farata is light golden brown on both sides..
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