Bis Pharata

Serves: 6 / Preptime: 45 minutes / Baking time: 20 minutes

IMG_20200423_174422

Ingredients

For dough

3 cups flour

1 teaspoon salt

1/3 cup sunflower or vegetable oil

Enough water to make a soft dough

Egg filling

6 eggs

1 medium onion, chopped

Fresh chilly (add any amount you prefer)

1 teaspoon salt

To fry pharata

1 cup ghee (githeyo)

Instructions

To make egg mixture

1- Add onion, chilly and salt, mix using your fingers by squeezing the mixture for 1 to 2 minutes. Add eggs and whisk, set aside.

To make dough

2-In to a bowl add flour, salt, oil and enough water to form soft dough, knead the dough well. Divide the dough into six portions and shape them into round balls.

To make and shape the pharata

3-Using a rolling pin, roll a dough ball into a 8 to 9 inch round or disc. Apply 2 teaspoon of ghee on top and sprinkle some flour all over the disc.

4-From one side fold one third of the disc. Then from the other side fold over the previously folded layer, on top apply 1 teaspoon of ghee and sprinkle generous amount of flour. Fold one third of this rectangular layered dough from one side. Next, fold over from the other side to make a square shaped layered dough portion. Like this make the other two pharata.

5-Roll it out into a 6 inch square layered bread, using some flour for dusting as needed.

6- Heat a skillet at medium setting. The skillet is ready for cooking when you can feel the heat while holding your palm 3 inches above the skillet.

7-Place the layered flat bread and allow it to cook for about 1 to 2 minutes. Flip it over and cook another 1 to 2 minutes until light golden brown.

(Note: This stage is very important. You have to make sure to cook the pharata just enough, so that you will be able to separate the layers easily in the next step. But at the same time you should not overcook both the sides, otherwise at the end the pharata will be over cooked or over browned).

8-With the help of a tong and a wooden spatula carefully open up the pharata from an easy to open side. Quickly lift the top layer and pour 1/3 cup of omelet mixture and cover the layer.

9-Allow it to cook for 1 to 2 minutes. The omelet mixture should start to set. Apply 2 teaspoon of ghee. Flip it over. Again apply 2 teaspoon of ghee on top and cook until golden brown.

10-Repeat the above steps for the remaining layered flatbreads. Enjoy

Leave a Reply

Your email address will not be published. Required fields are marked *