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

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 6-8 inches (15-20 cm) in diameter. The dough should be thin enough to be slightly translucent.
6. 6Place a large griddle or a 10-12 inch (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 350-375°F (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

Related Guides