{"id":332994,"date":"2026-10-02T14:07:48","date_gmt":"2026-10-02T10:07:48","guid":{"rendered":"https:\/\/real-estate-mauritius.mu\/?p=332994"},"modified":"2026-10-02T14:10:04","modified_gmt":"2026-10-02T10:10:04","slug":"mauritian-farata-recipe","status":"publish","type":"post","link":"https:\/\/real-estate-mauritius.mu\/en\/mauritian-farata-recipe\/","title":{"rendered":"Mauritian Farata Recipe: The Flaky Flatbread for Your Curries"},"content":{"rendered":"<p>Farata is a flaky flatbread made from flour, water, salt and oil. The dough rests for 30 minutes, gets oiled and folded several times, cooks for about 3 minutes in a pan, and is then clapped between your palms so the layers separate. 400 g of flour makes 8 faratas.<\/p>\n<h2>Ingredients for 8 faratas<\/h2>\n<ul>\n<li>400 g plain flour (a French T55 works well)<\/li>\n<li>200 ml lukewarm water<\/li>\n<li>1 teaspoon salt<\/li>\n<li>1 teaspoon sugar<\/li>\n<li>4 to 5 tablespoons neutral vegetable oil, plus a little extra for oiling the dough and the pan<\/li>\n<li>Melted butter or ghee, if you like, for the layers<\/li>\n<\/ul>\n<h2>Step-by-step method<\/h2>\n<h3>1. Make the dough<\/h3>\n<p>Mix the flour, salt and sugar, add the oil and rub it into the flour with your fingertips. Pour in the lukewarm water a little at a time, kneading until the dough is soft and no longer sticks to your hands. Shape it into a ball, oil it lightly and cover it with a cloth.<\/p>\n<h3>2. Rest, then divide<\/h3>\n<p>Leave the dough for 30 minutes. The rest makes it stretchy, so it rolls out very thin. Then split it into 8 equal balls.<\/p>\n<h3>3. Roll, oil and fold<\/h3>\n<p>On a floured surface, roll each ball into a circle as thin as you can. Oil the whole surface, fold the edges in towards the centre to make a rectangle, oil it again and fold it into a small square. Repeat the oiling and folding two or three times: the more layers, the flakier the farata.<\/p>\n<p>There is another way. Roll out the oiled dough, coil it into a spiral like a snail shell, then flatten the spiral with the rolling pin. It builds layers just as well.<\/p>\n<h3>4. Cook<\/h3>\n<p>Heat a frying pan or a tawa (the round griddle used in Indian kitchens) over a medium-high heat, with no fat. Cook the farata for 1 to 2 minutes, turn it and cook for 1 minute, oil both sides, then turn it one last time for 30 seconds. It is done when golden spots cover both sides.<\/p>\n<h3>5. Clap it<\/h3>\n<p>As soon as it leaves the pan, hold the farata between your palms and clap it. This is what gives it its flaky texture.<\/p>\n<h2>Four recipes, one principle<\/h2>\n<p>Proportions differ from kitchen to kitchen, but the layers always come from the same two things: dough rested for at least 30 minutes, and fat between the folds.<\/p>\n<table>\n<caption>Published quantities for four farata recipes<\/caption>\n<thead>\n<tr>\n<th>Recipe<\/th>\n<th>Flour<\/th>\n<th>Water<\/th>\n<th>Fat<\/th>\n<th>Rest<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>The one in this article<\/td>\n<td>400 g<\/td>\n<td>200 ml, lukewarm<\/td>\n<td>4 to 5 tbsp oil<\/td>\n<td>30 min<\/td>\n<\/tr>\n<tr>\n<td>Softer dough<\/td>\n<td>500 g<\/td>\n<td>300 ml, hot<\/td>\n<td>2 tbsp oil<\/td>\n<td>30 min<\/td>\n<\/tr>\n<tr>\n<td>Ready-made farata flour<\/td>\n<td>250 g<\/td>\n<td>140 to 160 ml<\/td>\n<td>30 g (oil, margarine or ghee)<\/td>\n<td>at least 30 min<\/td>\n<\/tr>\n<tr>\n<td>Ghee version<\/td>\n<td>225 g<\/td>\n<td>125 ml, cold<\/td>\n<td>150 g melted ghee<\/td>\n<td>30 min<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>Two rules of thumb: T65 flour gives a flakier farata and plain flour a softer one, and ghee adds more flavour than neutral oil.<\/p>\n<h2>What to serve with farata<\/h2>\n<p>In Mauritius, farata goes first with dishes in sauce: chicken curry, lentils or <a href=\"https:\/\/real-estate-mauritius.mu\/en\/mauritian-sausage-rougaille-recipe\/\">sausage rougaille<\/a>. It suits a <a href=\"https:\/\/real-estate-mauritius.mu\/en\/rodrigues-octopus-curry\/\">Rodrigues octopus curry<\/a> just as well as any other curry. You can also eat it on its own with honey or butter, or the next day with tea and butter.<\/p>\n<p>For a stuffed version, spread portions of processed cheese (the &#8220;Vache qui rit&#8221; type) over the dough square before closing it, then roll it out gently so the cheese stays inside. Don&#8217;t clap this version after cooking.<\/p>\n<h2>Farata, roti and dholl puri: how they differ<\/h2>\n<p>The name varies from recipe to recipe, and several are titled &#8220;roti farata&#8221; for this plain, flaky flatbread. <a href=\"https:\/\/real-estate-mauritius.mu\/en\/dholl-puri-mauritian-recipe\/\">Dholl puri<\/a> is something else: its dough encloses a split-pea pur\u00e9e, and it is rolled from the centre outwards rather than layered. If you like Mauritian street food, <a href=\"https:\/\/real-estate-mauritius.mu\/en\/gateau-piment-mauritian-chilli-fritters\/\">gateau piment<\/a> makes a good companion.<\/p>\n<p>Once you are on the island, our guide to <a href=\"https:\/\/real-estate-mauritius.mu\/en\/where-to-shop-in-mauritius\/\">supermarkets and markets<\/a> shows where to find flour, oil and ghee, and more dishes are collected in our <a href=\"https:\/\/real-estate-mauritius.mu\/en\/mauritian-cuisine-specialities\/\">guide to Mauritian cuisine<\/a>.<\/p>\n<h2>Sources and checks<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.petitcocotier.fr\/recettes\/recette-roti-farata-ile-maurice\/\">Petit Cocotier \u2013 Mauritian roti farata recipe<\/a><\/li>\n<li><a href=\"https:\/\/www.cuizinemaurice.com\/2015\/07\/farata-en\/\">Cuizine Maurice \u2013 farata recipe<\/a><\/li>\n<li><a href=\"https:\/\/www.sbs.com.au\/food\/recipes\/flatbread-farata\">SBS Food \u2013 ghee farata recipe<\/a><\/li>\n<li><a href=\"https:\/\/www.lmlc.mu\/recettes\/recette-du-farata-feuillete\">LMLC \u2013 flaky farata recipe<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>A Mauritian farata recipe: dough rested for 30 minutes, oiled folds, pan-cooked, with quantities from four recipes and what to serve it with.<\/p>\n","protected":false},"author":1,"featured_media":332996,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_meta-robots-noindex":"","footnotes":""},"categories":[1917],"tags":[],"class_list":["post-332994","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mauritius-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.9 (Yoast SEO v28.6) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Mauritian Farata Recipe: The Flaky Flatbread for Your Curries - Westimmo<\/title>\n<meta name=\"description\" content=\"Mauritian farata: flour, water, salt and oil, a 30-minute rest, oiled folds, then 3 minutes in the pan. 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