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Greetings guys.Today’s recipe is am sure everyone’s favourite.So this is my super soft and layered Farata “Lattcha Parata style”.This keep soft for days.
Farata “Lattcha Parata style” Recipe:
Makes 10 big:
Ingredients:
-5 cups of plain flour.(approx 700grms).
-Salt to taste.
-1/2 tea spoon of baking powder.
-2 table spoons of milk powder.
-1/4 cup of veg oil.
-2 1/2 cups of warm water (more or less).
Methods:
Mix everything together until well combined and a roti like dough is obtained.more or less water may be needed.this can be eye balled.add little bit at a time.Once a smooth dough is obtain cover with a lid and let sit for 1 hour.I have use and electri mixer but this can be done by hand as well.
Layer mixture:
– half cup of oil.
-3 table spoons of plain flour.
Method:
Mix everything together to form a thick floury mixture.(see picture).
Extra:
-oil for cooking.
Making the Farata/ Lattcha Parata:
Divide the dough into 10.Roll them flat as thin as you can.brush the floury mixture all over. Fold then to create a long rectangular shape brush the top with more floury mixture and fold on top of each other to create a square shape parcel.(see picture). Keep them on a well floured tray and cover with a towel. Repeat until all done.
Heat a pan/tawa. Roll flat the Farata, not too thin. Approx 2″ thickness. Add to the hot pan and cook both side for 2 mins.. brush with oil before turning. Press with spatula to create more air pockets and until puffs up. Once cook remove and put on a plate and with both hand crunch the Farata whilst still hot to get the layers out( or as I like to say to slap the Farata, this step am sure everyone knows). Fold and keep warm in a container with lid or towel on. And serve with your favourite dish or with butter.
Ps:
– I have made a square Lattcha Parata, Farata style but if you want to keep it originality . You need to make it round. Roll the dough very thin, add the floury mixture and roll the dough tight to make a cylinder shape and fold it circular like a snail and then roll flat and cook. But use oil to roll not flour.
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