PalataBurmese Layered Flatbread
Palata is a Burmese layered flatbread related to paratha. This version uses a rested, oil-laminated dough cooked on a hot griddle until crisp in spots and tender within.
Prep
1h 15m
Cook
20m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 500gAll-Purpose Flour
- 8gSalt
- 285mlWater (lukewarm)
- 30mlVegetable Oil
Lamination
- 80mlVegetable Oil
Frying
- 30mlVegetable Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the all-purpose flour and salt. Add the water and vegetable oil and knead until smooth and elastic.
- 02
Cover the dough and let it rest until relaxed and easy to stretch.
- 03
Divide the dough into equal portions. Coat each portion lightly with oil and rest again.
- 04
Stretch one portion on an oiled work surface into a very thin sheet. Fold or roll it into a long strip, coil it into a spiral, and tuck the end underneath.
- 05
Repeat with the remaining dough, then rest the coils briefly before flattening each one into a thin round.
- 06
Heat a heavy griddle over medium heat and add a little vegetable oil.
- 07
Cook each palata until browned and crisp in spots on both sides, adding oil as needed between batches.
- 08
Serve warm with curry, tea, or a sweet topping.
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