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Mauritian Farata/Roti Recipe

Jaahzz
(Level 1)
02 Dec 2017 07:49, updated
23 Jan 2015, published

This is how we make home made faratas at home.

home made roti

Ingredients

  • 1.5 cup plain flour (for 5 faratas)
  • 1/4 cup lukewarm water
  • 2 tbsp vegetable oil for glazing
  • 2 tbsp additional flour for dusting

Instructions

Step 1

Place the flour in a large bowl and slowly pour in the water in the center
flour

Step 2

Start mixing the flour and water with fingertips for some seconds until a dough is reached. Knead the dough with the palm of hands until it becomes soft and consistent
kneaded flour

Step 3

Divide the dough into spherical balls. Take one ball at a time and flatten it on a ‘chawki’ or clean tabletop using a rolling pin until it is 2 mm’s thickness
roti balls

Step 4

Apply some oil on the flattened roti’s circular surface and fold it inwards so that it takes the form of a square of 10 mm’s thickness

Step 5

Flatten out the square to 3mm’s thickness using the rolling pin
belna chawki

Step 6

Preheat the ‘tava’ or pan for 1-2 minutes and grease it with a little oil. When already heated, drop in the squared ‘roti’
roti on tawa

Step 7

Glaze the roti’s surface with oil and let cook until it swells. Turn the farata and similarly glaze on the opposite side. Continuously flip on both sides until golden brown patches start to appear
cooking roti

Step 8

Remove the farata from pan (Gently crease it with fingers to prevent elasticity build-up in the farata)
farata

Tips

Flour dusting will be required to prevent stickiness to hands and worktop. At Step 2, incorporate some flour as soon as the mixture is obtained to be able to form the dough. At step 2, 3 and 5, sprinkle flour on the dough, ball, ‘roti’ and worktop respectively.

Serve the farata with curry.

Hope you like the recipe.

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Comments (1)
gices
gices  (Level 5)
24 Jan 2015 12:31
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Some people leave the dough to rest for at least 30 mins before cooking, is that recommended?

And there are some who say it's important to wrap the cooked rotis in a wet cloth for them to stay soft. Is that necessary?

What's the difference between roti and farata?

Great pictures in the recipe btw :)

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