By azu  

August 14, 2010

Faratta 0 5 0
  • Prep: 1 hr
  • Cook: 20 mins
  • 1 hr

    20 mins

    1 hr 20 mins

  • Yields: 3 - 4 people


3 cups plain / all-purpose flour

1 egg – beaten

½ tsp baking powder

¼ tsp baking soda

½ tsp salt

2 tbsp ghee

5 tbsp vegetable oil


1Add the baking powder, baking soda, salt, eggs and ghee to the flour and mix well.

2Pour water gradually and knead to form a soft dough.

3Add 2 tbsp oil and knead for about 20 minutes.

4Add the remaining 3 tbsp oil and knead, then let stand for about 2 hours.

5Again beat and knead the dough for another 10 minutes. Divide the dough into big lime-sized balls.

6Dust each ball with dry flour and using a rolling pin, roll it into as thin a circle as you can.

7Spread 1 tsp of oil on it. Fold one from one side, first in, then out, until the circle becomes a strip. Beat slowly and stretch it gently.

8Brush some oil in your hands, hold one end and roll the other end making a spiral.

9Brush a little oil on and keep aside for about 30 minutes. Do the same with all the dough balls.

10Heat a shallow frying pan.

11Using the rolling pin, roll out each spiral into thick, flat circles.

12Spread ½ teaspoon oil in the pan and place one farata dough.

13Cooking over a medium heat, when one side turns a light golden brown, turn over and cook other side with another ½ teaspoon oil.

14Stacked the cooked ones on a plate. Serve warm.



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