Dholl puri (Mauritian split-pea flatbread)
Kavi Hurrydoss’s Mauritian dholl puri encloses finely ground cumin-seasoned yellow split peas in wheat dough, then rolls and griddle-cooks each filled bread.
Farata (Mauritian oil-free roti)
Farata · Mauritian roti · Mauritian paratha
Teenuja Dahari’s oil-free Mauritian farata uses hot-water wheat dough, folded square parcels and a tawa to make six soft, layered flatbreads.
A Mauritian street-food flatbread
Teenuja Dahari presents roti or farata as a popular street food in Mauritius, often served with white bean curry and rougaille. She notes that fillings and accompaniments vary among sellers. This page records her measured oil-free home version rather than treating it as the single standard farata.
The recipe uses a hot-water dough and folds each thin sheet into a square parcel before rolling it again. The resulting bread is softly layered and griddle-cooked. The author distinguishes this oil-free adaptation from commercial styles that often use oil in the dough and during folding and cooking. A light brushing before folding is optional and gives more pronounced layers.
Why the dough is mixed with hot water
Boiling water is stirred into the flour with a spoon, then the mixture is allowed to cool until it can be kneaded comfortably. The author describes the finished dough as soft, supple and non-sticky, adjusting the flour or water to reach that feel. The recipe gives no exact water adjustment beyond its 200 ml measure and a possible one or two tablespoons either way.
After a 15-minute covered rest, a brief second knead helps the dough roll into thin sheets. Keep the pieces covered while working; the source cautions against leaving dough exposed to dry out.
Folding and griddle cooking
Roll each portion to about 2 mm, fold opposite thirds into a rectangle and then fold the short ends inward to make a square. Roll each parcel to 2–3 mm, preserving its rough square shape. This folded form distinguishes the farata from a plain round roti.
The source calls for a hot tawa or crepe pan at medium-high heat. Cook for about 30 seconds on each of the first two sides until bubbles form, then turn again and gently press the puffed side to spread the air. Adjust the heat if the pan becomes too hot. The source does not give a numerical pan temperature or a total batch time.
Serving and storage
Serve with curry, rougaille or other accompaniments. Dahari recommends eating the breads fresh on the same day; this recipe adds no longer storage claim.
History
Teenuja Dahari describes roti or farata as popular Mauritian street food commonly served with white bean curry and rougaille, with toppings varying among sellers. She explains that commercial farata is often made with oil in the dough and during folding and cooking, while her recipe is an oil-free home adaptation; she notes that oil can create more distinct layers. This supports the place and a documented contemporary use, not a precise birthplace, historical start date or single standard formula.
Ingredients
Yield 6 farata · Scaling: source batch only
240 g
The author also gives 1½ cups; use additional flour as needed for dusting.200 mL
The author allows 1–2 tablespoons more or less depending on flour and water temperature.Neutral oil (optional)Optional, for brushing the flattened dough before folding.
Amount not stated
The recipe's stated version is oil-free. The author says brushing with a little oil produces more pronounced layers.Method
Risks and precautions · Standard risk
Boiling water during mixing
The recipe adds boiling water to flour; hot water and dough can burn before cooling.
Hazard sourceRaw flour and dough
Raw flour may carry harmful bacteria; do not taste uncooked dough.
Hazard sourceStir the boiling water into the flour with a spoon and wait until the mixture is comfortable to handle before kneading.
Control sourceDo not taste uncooked dough; wash hands, utensils and surfaces after handling raw flour and dough.
Control sourceThe source provides a home oil-free adaptation, not one universal Mauritian farata formula. It describes oil brushing as an optional way to create more distinct layers.
The source gives no storage duration; it recommends eating the rotis fresh on the same day.
- Put the flour in a large mixing bowl. Make a well and carefully add the boiling water. Stir with a spoon until the flour is mostly combined.
- Wait until the mixture has cooled enough to handle comfortably. Knead into a soft, supple dough that is not sticky. Add a little flour if it sticks or a little water if it feels dry.
- Shape the dough into a ball, return it to the bowl, cover and rest for 15 minutes.
- Knead the dough for a couple of minutes. Roll it into a log and cut it into six equal pieces. Roll each piece into a smooth ball, flatten it, press around its edge and coat it completely in flour.
- On a floured board, roll one piece into a roughly circular sheet about 2 mm thick. Keep the remaining pieces covered so they do not dry out.
- For the oil-free version, fold one third of the circle toward the centre, fold the opposite edge over it to make a long rectangle, then fold the two short ends toward the centre to form a square. For more distinct layers, brush the surface lightly with oil before folding; this is the author's optional variation.
- Roll the parcel to about 2–3 mm thick, keeping its roughly square shape. Place it on a lightly floured plate. Flour between the breads if stacking so they do not stick.
- Heat a tawa or crepe pan over medium-high heat. Cook one farata for about 30 seconds, turn it and cook about 30 seconds until bubbles begin to form. Turn it again; as it puffs, gently press along the side to help the air spread through the bread. Remove it from the pan and cover with a clean tea towel. Repeat with the remaining dough, adjusting the heat if the pan becomes too hot.
Conditions
Yield6 farata
Places
Mauritius
Documented preparation · Country evidenceTeenuja Dahari presents this as Mauritian roti or farata. No more precise place or origin is claimed.
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Sources
VeganlovlieInspiration · Method · Identity · Geography · History
Mauritian Roti and Fillings 1/3: Roti Recipe (Farata/Paratha) – Oil-free VersionTeenuja Dahari identifies roti or farata as Mauritian street food often served with white bean curry and rougaille, while noting accompaniments vary.
The source's oil-free recipe uses 240 g all-purpose flour and 200 ml boiling water, rests the dough for 15 minutes, divides it into six, folds rolled dough into square parcels, rolls to 2–3 mm and cooks on a medium-high tawa for about 30 seconds per side before turning until puffed.
The author distinguishes her oil-free home version from commercial preparations that use oil in dough and at folding and cooking; a light oil brush is an optional way to develop more pronounced layers.
The source says the breads are best eaten fresh on the same day.
U.S. Food and Drug AdministrationSafety
Handling Flour Safely: What You Need to KnowRaw flour may contain harmful bacteria; do not taste uncooked dough and clean hands, utensils and surfaces after handling.