Or Parathas. These are Indian-style crepes and are used to scoop up delicious curry dishes. I have yet to try to make these. If you are living in Mauritius, I have seen these pre-made by a local company and available in the Freezer section of larger grocery stores. But, really, fresh is best, non?
I purchased a small wooden faratas stand at one of the local shops. It has a small bowl carved on the side and sits on three legs. The Frenchman thought it was an ashtray, but it was explained by the shopkeeper that the bowl was used to hold oil to use when rolling out the faratas.
This recipe comes from 100 Easy Recipes, Mauritian Cuisine by France Lennon and published by Editions de l’Ocean Indien.
- 1 1/2 lbs flour
- 1 1/2 tsp salt
- 1 1/2 cup water
- 3 tbsp oil
- Sift the flour and salt into a mixing bowl.
- Add one cup of water.
- Knead the dough until it becomes smooth. Add more water if necessary.
- Cut the dough into small pieces.
- Knead again.
- Repeat the process several times.
- If the dough is too soft, sprinkle it with some flour.
- Make balls of about 75 grams.
- Flatten each ball with a rolling-pin to give it the circular shape of the “tawa” or griddle.
- Put some oil in a bowl.
- Soak a piece of cloth in the oil and spread it on the surface of the dough.
- Fold the dough in four to make it become square.
- Repeat the process with all the balls to get 20 squares.
- Then, roll out the small dough again and flatten them with a rolling pin.
- Put the “tawa” on a hot plate and let it warm up for 10 minutes.
- Put a flattened farata on the “tawa” and leave it for a few seconds and turn it with a knife.
- Oil the farata on each side.
- When the farata is ready, remove it from the “tawa”, fold it and keep it covered to stay hot.
- Repeat process for all remaining dough.