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.
225 g (1½ cups) plain flour
1 tsp sea salt
150 g ghee, melted
Added by: Natália Martins
Consulted: 3846 X
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