Roti Prata Recipe

Experience the flaky, crispy layers of South Indian-inspired Roti Prata, a popular street food in Singapore and Malaysia. Perfect for breakfast, brunch, or as a snack, this versatile flatbread can be enjoyed plain, stuffed with savory fillings, or paired with curry for a satisfying meal.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 tablespoons ghee or vegetable oil
• 3/4 cup water (adjust as needed)
• Extra ghee or oil for cooking

Instructions

1. Prepare the Dough

   In a large mixing bowl, combine the flour, salt, and sugar. Gradually add water and ghee, mixing until a soft dough forms. Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for at least 2 hours, or overnight for best results.

2. Shape the Roti

   Divide the dough into small balls, about the size of a golf ball. Lightly oil your hands and flatten each ball into a thin, round sheet. Optionally, fold or stretch the dough into layers to achieve a flaky texture.

3. Cook the Roti

   Heat a non-stick skillet or griddle over medium heat. Add a small amount of ghee or oil to the pan. Cook each roti for 2–3 minutes on each side, or until golden brown and crispy. Press gently with a spatula to ensure even cooking and crisp layers.

4. Serve

   Serve hot with dhal, curry, or sugar for a sweet variation. Roti Prata is best enjoyed fresh from the skillet, crispy on the outside and soft inside.

Serving

Delight in the irresistible layers and savory aroma of Roti Prata, a dish that brings warmth, comfort, and a touch of indulgence to any meal. Its simplicity and versatility make it a favorite across breakfast tables and street food stalls alike.