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Mix Dry Ingredients: In a large mixing bowl, combine the flour, salt, and sugar (if using).
Add Water: Gradually add warm water to the flour mixture, kneading as you pour, until a soft dough forms. You may need slightly more or less than 1 cup of water.
Knead the Dough: Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
Rest the Dough: Divide the dough into 8-10 equal-sized balls. Cover them with a clean cloth and let them rest for about 30 minutes. This resting period helps the gluten relax and makes the dough easier to work with.
Roll and Brush: After resting, roll out each ball into a thin circle, about 8 inches in diameter. Brush the surface lightly with melted butter.
Fold: Fold the circle in half, then in half again, to make a triangle shape. Roll out the triangle gently to flatten it slightly.
Cook the Farata: Heat a little vegetable oil in a frying pan over medium heat. Place one farata in the pan and cook until golden brown, about 2-3 minutes per side. Brush the top with a little butter before flipping to cook the other side.
Serve: Repeat with the remaining dough. Serve the faratas warm. They can be enjoyed with sweet or savory fillings, or as an accompaniment to stews and curries.