Burmese Palata (Dairy-Free Flatbread)

Ingredients

• 2 cups All-purpose flour
• 1/2 tsp Salt
• 1/4 cup Coconut oil
• 3/4 cup Warm water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large mixing bowl, combine the 2 cups of all-purpose flour and the 1/2 teaspoon of salt.
2. 2Add the 1/4 cup of coconut oil to the flour mixture. Use your fingertips to rub the coconut oil into the flour until the mixture resembles coarse crumbs.
3. 3Gradually pour in the 3/4 cup of warm water while mixing with your hands or a spoon until a shaggy dough forms. Continue to mix until all the flour is incorporated.
4. 4Transfer the dough to a clean, lightly floured surface (using a small amount from the 2 cups of all-purpose flour if needed). Knead the dough for 5 to 7 minutes until it becomes smooth and elastic, and springs back when lightly pressed. Cover the dough with a clean kitchen towel and let it rest at room temperature for 15 minutes; this allows the gluten to relax, making the dough easier to roll.
5. 5Divide the rested dough into 4 equal portions. On a clean surface, roll each portion into a very thin circle, approximately 15.24-20.32 cm (15-20 cm) in diameter. The dough should be thin enough to be slightly translucent.
6. 6Place a large griddle or a 25.4-30.48 cm (25-30 cm) frying pan over medium heat. Allow it to heat for 2 to 3 minutes until a drop of water sizzles and evaporates immediately. The temperature should be approximately 176.7-190.6°C (175-195°C).
7. 7Place one rolled palata onto the hot griddle or pan. Cook for 2 to 3 minutes per side, or until the surface has golden brown spots, the edges look cooked, and the palata is puffed and cooked through. Repeat with the remaining palata portions.

Substitutions

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