Roti Prata - Singaporean Flatbread
Roti prata is a popular Singaporean and Malaysian flatbread inspired by Indian cuisine. The dish originates from the Indian paratha bread and has become extremely popular in Southeast Asian cuisines. Roti prata is special because of its thinly stretched, layered dough, which becomes crispy on the outside and soft and elastic on the inside during cooking. It is often served with curry, sugar, or various sauces. This bread is one of the most popular dishes among street vendors in Singapore and Malaysia and is easy to make at home thanks to its simple ingredients.
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Ingredients for this recipe
Servings: 8
500
g
All-purpose Flour
250
ml
Water
5
g
Salt
10
g
Sugar
50
ml
Oil
1
Egg
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Preparation Steps
1
In a large bowl, combine the flour, salt, and sugar.
2
Add the oil, egg, and water, then knead until a smooth, elastic dough forms.
3
Cover the dough and let it rest for at least 1 hour.
4
Divide the dough into 8 equal portions, then shape them into balls.
5
Grease the work surface with oil, then roll out the dough balls into thin, translucent sheets.
6
Fold the dough into quarters, then flatten it again to maintain layers.
7
Heat a skillet over medium heat and cook the flatbreads for 2-3 minutes per side, until golden brown and crispy.
8
Serve fresh with curry, sugar, or other sauces.
