DISH RESEARCH · Bread
Farata
Soft Mauritian layered flatbreads made from flour, water, oil and salt.
About Farata
Céline Simon shares the Mauritian faratas she learned from her grandmother. In her family these flatbreads were also called rotis, although she describes farata as the more layered form.
Flour, water, oil and salt make a simple bread with a supple texture. The layers give the soft flatbread its characteristic structure, with light browning across the surface.
The round breads are a familiar accompaniment to Mauritian curries and small salads. This grandmother-taught rendition keeps the plain bread at the centre, with its soft folds and layered interior defining each serving.
Allergens in this recipe
Allergen details are not yet confirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Farata
Céline Simon's grandmother-taught Mauritian faratas.
- White flourBaseIngredient page not linked
- WaterLiquid
- OilCooking mediumIngredient page not linked
- SaltSeasoning
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- White flour: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual106 genericfarine; author167 says always whiteflour. Exact cereal genuinely unspecified, no forced Wheat candidate or allergenabsence; dust/layer118/122–129 sharedsame flour.
- Water: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Oil: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual108/110 dough, repeated oil-layering/folding and131 pan-brush. Botanical species unspecified.
- Salt: Recipe-specific ingredient evidence; Allergen details unconfirmed
Origins & food traditions
Cuisines & regions
- Mauritian Cuisine
- Mauritian CuisineCatalogue link pending review
- Indo-Fijian CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.