Singapore Roti Prata is one of those magical dishes that seems way too good to recreate at home, but I promise it’s doable even for beginners. These flaky, crispy-edged flatbreads are a hawker stall classic that’ll make your kitchen smell like an authentic Southeast Asian night market.
About the Recipe
If you’ve traveled to Singapore, chances are you’ve indulged in piping hot roti prata from a street vendor. Now you can enjoy that same aromatic, soft-in-the-middle, crispy-edged flatbread fresh from your own kitchen. Don’t be intimidated – this recipe breaks it down into simple steps.
Why You’ll Love This Recipe
There’s something so satisfying about tearing into a homemade roti prata still sizzling from the skillet. The wafting scent of ghee and the stretchy, flaky texture are pure comfort. Plus, the basic dough ingredients are super affordable pantry staples you likely have on hand.
Singapore Roti Prata
Cooking Tips
The key to light, flaky layers is letting the dough proof for 3-4 hours – don’t rush this step. Also, use your fingers to gently stretch and pull the dough into thin rounds rather than aggressively rolling with a pin. And don’t skimp on the ghee – the richness is what makes prata so irresistible.
Serving and Storing Suggestions
Prata is best served piping hot straight from the skillet. Plan for 2-3 pieces per person as an appetizer or snack. Any leftovers can be stored at room temp for 1-2 days and crisped up again in a hot pan. Total prep time is about 4 hours, including resting.
Similar Recipes
- Roti Canai (Malaysian flatbread)
- Paratha (Indian layered flatbread)
- Injera (Ethiopian sourdough flatbread)
Singapore Roti Prata
Ingredients
- 250 gms Maida
- 1 tbsp Butter
- 1/2 tsp Salt
- 50 ml Ghee (melted)
- 1/4 cup Warm Water (or as required)
- 1/2 tbsp Buttermilk
Instructions
- In a large bowl sift together the flour and salt.
- Add butter and mix well.
- Add buttermilk and water.
- Knead well until the dough does not stick to the sides of the bowl and is soft and sticky.
- Pinch small portions of the dough and roll them into a ball.
- Apply some ghee on the balls and place them in a bowl.
- Cover and keep aside for 3 to 4 hours.
- Flatten each balls on a greased surface and stretch them thinly by pulling at the edges. Add little oil if the dough sticks to the fingers.
- Fold the stretched dough into a medium size square/rectangle.
- Heat a tawa over medium flame.
- Cook the squares/rectangles for a few minutes or until brown spots start to appear.
- Flip the other side and cook for a minute more.
- Crush the cooked prata, using your palms, to fluff it up and serve at once with side dish of choice.
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Frequently Asked Questions
Can I use milk instead of buttermilk?
Buttermilk gives prata its signature tang and soft texture. If you must substitute, use plain yogurt or milk mixed with 1 tbsp lemon juice or vinegar per 1/2 cup milk.
Why does the recipe call for resting the dough?
Allowing the roti dough to proof for several hours is crucial for developing those delicious flaky layers when cooking. The resting lets the gluten relax so you can gently stretch it into paper-thin rounds.
What sides go well with prata?
Curry dips like chicken curry or daal are classic prata accompaniments. You can also serve it with sambal chili paste, coconut chutney or even sweetened condensed milk for dipping.
Can I make the dough ahead?
Yes, you can prepare the dough up to a day in advance. Cover and refrigerate until ready to rest at room temperature before cooking.
Is ghee required or can I use oil?
Ghee (clarified butter) provides authentic prata flavor and superior browning. You can use oil if needed, but ghee really takes this flatbread over the top.
1 comment
Singapore Roti Prata is one of my favourite cuisine. At times, I feel craving for this and go to some nearby restaurant to have it. Now, I am very thankful to you for sharing information regarding its recipe, so, that I could try it at home and enjoy it.