Embark on a culinary journey to Singapore with our Roti Prata recipe, a delectable and flaky flatbread that encapsulates the essence of Singaporean street food. In this article, we'll guide you through creating this beloved dish in your own kitchen.

Discovering Roti Prata

Roti Prata, also known as "roti canai" in some regions, is a versatile and mouthwatering flatbread that hails from Singapore and Malaysia. It's characterized by its thin, flaky layers and is often enjoyed with a variety of savory or sweet toppings.

Ingredients You'll Need:

2 cups All-purpose flour

1/2 cup Condensed milk

1/2 cup Water

2 tbsp Ghee (clarified butter)

1/2 tsp Salt

Vegetable oil for frying

Instructions:

Preparing Roti Prata:

In a mixing bowl, combine the all-purpose flour, condensed milk, water, ghee, and salt. Mix until you have a smooth and elastic dough.

Divide the dough into golf ball-sized portions and roll them into balls. Coat each ball with a bit of oil to prevent sticking.

Place the dough balls on a tray, cover them with a damp cloth, and let them rest for at least 2 hours or overnight. This resting period helps the dough relax and become more pliable.

After resting, take a dough ball and flatten it as thinly as possible on a lightly oiled surface. Stretch and thin the dough using your fingers until it's almost transparent. You can use a bit of oil on your hands to prevent sticking.

Heat a frying pan over medium-high heat and add a generous amount of vegetable oil.

Carefully place the flattened dough into the hot oil and fry until it turns golden brown and crispy on both sides.

Remove the Roti Prata from the pan, drain any excess oil, and serve hot.

Serving Roti Prata:

Roti Prata can be enjoyed with various accompaniments like curry, dhal, or sugar. It's a versatile dish that can be savory or sweet, depending on your preference.

Serve your Roti Prata with your choice of dipping sauce or toppings and savor the flaky delight of Singaporean cuisine.