Ingredients

• 250 g Blédor Farathas
• 30 g of fat (Oil, Margarine, Ghee)
• 1/2 tsp salt
• 140-160 ml of water

Preparation

1. Mix the salt and the flour. Incorporate the greasy ingredient and gently mix with the fingertips to obtain a consistency of crumbs.
2. Gradually add the water until a paste is obtained, to be divided into 5 to 6 parts. Cover them with a wet cloth or food film (cling wrap). Leave to rest for at least 30 minutes at room temperature.
3. Roll each ball into a 15 cm diameter disc and grease it before folding it into a rectangle. Repeat the operation without folding.
4. Cook the farathas on a warm, pre-oiled tawa. Slightly grease the upper surface and allow to cook for 20 to 45 seconds on medium heat. With a spatula, raise a corner to check for brown spots on the lower surface. Turn the faratha and cook for 45 seconds to one minute. When the faratha puffs, slightly press the bubble that forms. Turn again and cook for another 45 to 60 seconds.
5. Remove the faratha from the tawa when there are golden dots on both sides and crush it between your hands.