prep
25 minutes
cook
20 minutes
difficulty
Easy
preparation
25
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 225 g (1½ cups) plain flour
- 1 tsp sea salt
- 150 g ghee, melted
Makes 4 large breads
Resting time 30 minutes
Instructions
Place flour, salt and 125 ml cold water in a bowl, mixing to combine. Turn out onto a lightly floured work surface and knead for 2 minutes or until smooth. Place in a bowl, cover with plastic wrap and set aside in a warm, draught-free place for 30 minutes.
Divide dough into 4, then using a lightly floured rolling pin, roll out each piece into a 15 cm round. Brush with a little of the ghee and fold in half to make a semi-circle. Brush with ghee and fold in half again. Roll out to a 15 cm round, brush with ghee and roll up like a Swiss roll to enclose ghee. Fold in half lengthwise and flatten dough using your hands. Roll out again to make a 15 cm round and brush both sides with ghee.
Heat a frying pan over low–medium heat. Cook the farata, brushing with ghee, for 2 minutes each side or until golden brown and slightly puffed. Serve immediately.
Photography Brett Stevens
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
