• 500 g of flour
  • 300 ml of hot water
  • 2 tablespoons of oil
  • Half teaspoon of salt


In a large bowl mix the flour with the oil and salt. Then knead by adding hot water little by little until you get a soft dough. Cover and let stand for 30 minutes.

Divide the dough into small balls the size of your choice. Put next to you a small bowl filled with oil and a brush. Spread a ball of dough with a rolling pin. Using the brush oiled the entire surface of the flattened dough. Fold into three vertically oiling each side bend that is dry. Fold into three again but horizontally oiling the dry side. You will get a square, coat with flour and keep aside. Do the same thing with the remaining dough balls.

Spread each square of dough with the rolling pin until you get a fine paste. Heat a frying pan. Keep your small bowl of oil off the stove and use a paper towel or rag to grease the pan. Put the square of dough on the pan and oil the party that is not cooking. Leave to rise and return. Cook for 1-2 minutes and put on a plate, crumpling it with the spatula to avoid the roti to hardens as it cools.

You can also make cheese rotis  just simply add the “vache qui rit” cheese when you spread the square dough spread just enough to close the cheese and then spread slowly to prevent the cheese to flow. Once cooked do not crumble so that the cheese remain inside.

Enjoy with a curry and if it remains the next day eat with a good tea and a bit of butter on the roti.

2 comments to “Farata”
2 comments to “Farata”
  1. Pingback: Lamb Tikka Massala - Cuizine Maurice

  2. Pingback: Bolani - Cuizine Maurice

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