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 minutes.

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 centre.

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..

Serve hot with curry.