When I was looking for a flat bread for the alphabet F, I cam across Farata a famous bread from Mauritius. When I read the recipes, it was similar to layered chapathi or parotta which we make often. Usually faratas are famous as street food and are served along with white bean curry and rougaille sauce (tomato based sauce) and pickles. Just like how we get frozen parathas, you can also get frozen faratas in Mauritius.
I have been making these flat breads for the past six months, so that I can feed it once in a while for Sruti. This one was made during her Summer holidays in the month of May. Preparing her lunch when she was on holidays needed so much planning. I wanted to keep her meal healthy and these types of food can be had once in a week. The main treat she got was so many drinks, which she thoroughly enjoyed as it was so hot during May. I made a small batch of farata and to go with it, I made a dry stir fry with potatoes. I don’t make gravies any more as only Sruti has to eat it and she never finishes off whatever small portion I make. So I stick to stir fries which she is so happy to finish. I used ghee for the dough and to cook, and for layering I used coconut oil. Feel free to use an oil of your choice. This one turned out amazing and my daughter had a nice filling meal that day.
Ingredients:
Maida / All Purpose Flour – 1 cup
Salt – to tatse
Ghee – 1 tbs
Wter – As needed
Coconut Oil – For Layering
Ghee For Cooking
Procedure:
In a bowl mix together flour, salt and ghee.
Add water and make a soft dough.
Cover and set aside for 10 minutes.
Divide the dough into 4 equal portions.
Rolleach into a thin disc. Dust with flour if you feel that it is sticky.
Apply oil on the disc and fold it twice bringing the opposite sides to the centre.
Now fold the remaining sides to the centre making it a square.
Dust with flour and roll it into a thin square.
Roast it on hot tawa with ghee until both sides are golden.
Serve it hot with a side dish of your choice.
F - Farata - Mauritius Flat Bread - A-Z Flat Breads Around The World
Ingredients
- Maida/ All Purpose Flour - 1 cup
- Salt - to tatse
- Ghee-1 tbs
- Wter - As needed
- Coconut Oil - For Layering
- Ghee - for cooking
Instructions
- In a bowl mix together flour, salt and ghee.
- Add water and make a soft dough.
- Cover and set aside for 10 minutes.
- Divide the dough into 4 equal portions.
- Rolleach into a thin disc. Dust with flour if you feel that it is sticky.
- Apply oil on the disc and fold it twice bringing the opposite sides to the centre.
- Now fold the remaining sides to the centre making it a square.
- Dust with flour and roll it into a thin square.
- Roast it on hot tawa with ghee until both sides are golden.
- Serve it hot with a side dish of your choice.
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This definitely reminds us of parotta…such a layered beauty! And cooking for kids is a tough task and during vacations, more so. So lovely that she got such delicious flatbreads to munch on!!
Wow! Sruti has had a fantastic meal plan, I should say. Love this layered flatbread.
Faratas sounds like younger sister of our famous Parotta, i can have few faratas with some gourmet gravies anytime of the day. Lovely flatbread there.
This bread reminds me so much of the square parathas that are popular in Punjab , strange how similar the breads can be ! Glad Shruti enjoyed her meal , those potatoes look killing too :))
This type of paratha I’m making everyday for my daughter’s tiffin, only difference is that it is made with maida whereas I use whole wheat flour. Next time I’ll tell my daughter that I’m going to serve her Farata, not paratha….Lol. But seriously, this flour difference has brought miraculous change in the looks making it droolworth
This farata flatbread looks superb and so inviting. soft texture with perfectly cooked look make me drooling. Great choice to document with F
A nice flaky farata, it does look like our flaky parathas…. I don’t think I can plan 6 months ahead! Hats off to you for being so organized. The simple aloo sabji too looks very tempting.
Wow such flaky Farata. Definetly looks like our Malabar or layered paratha. you have made the paratga so nicely.
Such a nice choice of dish for F, Gayathri. It does look like parotta’s cousin! And I really wish I had started cooking a little early like you did!!
Those farata looks yummy Gayathri, and wonderful that you have planned it so well ahead. That’s essentially when you have just your kid to eat these delicious flatbreads. I am sure that flaky parottas tasted great with aloo fry. Adding coconut oil is a great option as it will make it flakier..very good choice!
That is a perfectly layered farata and so similar to the parotta. I love the idea of using coconut oil for smearing. That should have imparted a very tropical taste to the faratas.