Farata

Method

Mix flour, salt and 2 tablespoons of oil with water to form a soft dough, then knead for 10 minutes until smooth. Divide into 4 equal portions and roll each into a thin, large rectangle on an oiled surface. Brush generously with oil and sprinkle the filling mixture of onions, chillies, coriander and cumin seeds over the surface. Roll up tightly from one end like a Swiss roll, then coil it and flatten gently into a disc. Heat oil in a large frying pan over medium-high heat and fry each farata for 3-4 minutes per side until golden and crispy, pressing gently with a spatula to encourage layering. Serve hot with curry or achar.