Farata

Preparation

1. In a large bowl, combine the flour and salt, mixing thoroughly. Make a well in the center and gradually add the warm water while mixing with your hand, incorporating the flour bit by bit until a soft dough forms. Knead the dough for 5-7 minutes until smooth and elastic.
2. Divide the dough into 8 equal portions and roll each into a ball. Let rest for 15 minutes covered with a damp cloth. On a floured surface, take one ball and roll it out into a very thin circle about 8-10 inches in diameter, as thin as possible without tearing.
3. Brush the thin dough circle generously with melted ghee or oil on the upper surface, covering the entire circle. Starting from one edge, roll the dough up tightly into a long rope, coiling it into a tight spiral. Flatten the spiral gently with your hands to create a flat, coiled disc about 3 inches in diameter.
4. Heat a skillet or griddle over medium-high heat until very hot. Place the flattened farata on the hot surface and cook for 1-2 minutes per side until golden brown and crispy with charred spots. Brush with additional ghee immediately after flipping. The farata should puff and become layered as it cooks. Serve hot.