Farata

Farata is a flaky, layered flatbread from Mauritius, cooked on a griddle and usually eaten with curry. It is one of the everyday breads of the island, and it shares its roots with the Indian paratha, which it closely resembles. The layers come from oiling and folding the dough before it is cooked.

What it really is

Wheat flour, water, salt and a little vegetable oil are mixed into a soft dough and rested. The dough is rolled out, brushed with oil, then gathered or pleated and flattened. It is pan-fried on a hot griddle until golden and speckled with brown spots. Pulling the layers apart gives the bread its flaky texture. Plain farata contains no meat, fish, egg or dairy. Some cooks use ghee or butter in place of the oil, which adds richness and changes the flavour.

How it's served

• Hot from the griddle, torn into pieces by hand.
• Alongside a curry of meat, fish or vegetables, used to scoop up the sauce.
• Often as an everyday accompaniment rather than a dish on its own.

How to write it on the menu

• Name the bread as farata and state that it is made from wheat flour.
• Flag WHEAT clearly, since the flour is the main ingredient.
• If the kitchen uses ghee or butter, list MILK as an allergen and do not describe the bread as vegan.
• Name the curry served with it, because the protein and any further allergens belong to the curry, not the bread.
• Say whether the price is per piece or per portion.