Burmese Palata (Flaky Flatbread)
A flaky and buttery flatbread, perfect for dipping in curry or eating with a sprinkle of sugar. Uses safe oil and is naturally peanut-free.
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Ingredients
- 2 cups All-Purpose Flour
- 1/2 tsp Salt
- 1/2 cup Vegetable Oil
- 3/4 cup Warm Water
- 4 tbsp Margarine
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Make the dough: In a large bowl, combine flour and salt. Add vegetable oil and warm water. Mix until a dough forms.
- 2Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.
- 3Divide the dough into 6 equal portions. Roll each portion into a ball.
- 4Roll out each ball into a thin circle. Spread a thin layer of margarine over the surface.
- 5Fold the circle in half, then fold in half again to form a triangle.
- 6Roll out the triangle into a thin flatbread.
- 7Heat a griddle or pan over medium heat. Cook each flatbread for 2-3 minutes per side, until golden brown and flaky.
Substitutions
Ghee → Margarine
Avoid potential dairy issues and readily available.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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