Ingredients

• 500 g all-purpose flour
• 1 tsp salt
• 1 tbsp sugar
• 1 egg
• 260 ml lukewarm water
• 120 ml vegetable oil
• 4 tbsp ghee
• 4 tbsp white sugar

Method

1. 01
   Mix the dough In a large bowl, mix the flour, salt and one tablespoon of sugar, then add the beaten egg and pour in the lukewarm water a little at a time, stirring with your hand until it comes together into a soft, slightly sticky dough.
2. 02
   Knead until smooth Add two tablespoons of the oil and knead the dough on the counter for about ten minutes, until it is very smooth, soft and stretchy.
3. 03
   Rest the dough Put the dough back in the bowl, cover it with a damp cloth and let it rest for thirty minutes.
4. 04
   Shape and oil balls Divide the dough into eight equal pieces, roll each into a smooth ball, place them on an oiled tray, pour a generous amount of oil over them so every ball is coated, cover and let them rest for two hours.
5. 05
   Heat the griddle Set a flat griddle or large heavy frying pan over medium heat and let it heat for about three minutes.
6. 06
   Stretch the first ball Oil a clean counter, flatten one ball with your palm, then gently pull and push the edges outward with oiled fingers until the dough is a very thin sheet you can almost see through.
7. 07
   Fold into a square Drizzle a little oil over the thin sheet, fold the left and right sides into the middle, then fold the top and bottom over to make a layered square packet, and press it out gently to about the size of your hand.
8. 08
   Fry the first palata Add a teaspoon of ghee to the hot griddle, lay the palata on it and fry for about two minutes on each side, pressing it down with a spatula, until it is golden brown and crisp in spots.
9. 09
   Cook the rest Stretch, fold and fry the remaining seven balls the same way, adding a little ghee for each one and stacking the cooked palata under a clean cloth to keep them warm.
10. 10
    Fluff and serve While each palata is still hot, scrunch it from the sides between your hands to loosen the layers, then serve sprinkled with white sugar, or with chicken curry or bean curry for dipping.