Roti Prata

🔥 Prep

• Measure 500 g flour into a large mixing bowl.
• Dissolve 1 tsp salt and 1 tsp sugar in 200 ml warm water (about lukewarm temperature).
• Melt 50 g ghee and let it cool slightly.
• Have 50 ml oil ready for greasing the work surface and cooking.

🔥 Cook

• 1. Combine the flour, salt‑sugar water, and melted ghee in the bowl; Mix for 2 minutes until a shaggy dough forms.
• 2. Turn the dough onto a lightly oiled surface and Knead for 8‑10 minutes until smooth and elastic.
• 3. Shape the dough into a ball, coat lightly with oil, place in a bowl, cover with a damp cloth, and let Rest for 30 minutes at room temperature.
• 4. After resting, divide the dough into 8 equal portions (about 60‑70 g each) and roll each into a smooth ball.
• 5. Flatten each ball with your palms, then using oiled hands, Stretch and toss the dough outward, rotating to create a thin, large circle (about 2 mm thickness) while occasionally slapping it against the work surface; Stretch for 1‑2 minutes per piece.
• 6. Heat a flat griddle or non‑stick skillet over medium‑high heat until hot (a few drops of water should sizzle).
• 7. Lightly brush the hot surface with a little oil, then lay the stretched prata on it. Cook for 30‑45 seconds until bubbles appear and the underside is golden‑brown.
• 8. Drizzle ~½ tsp oil around the edges, Flip the prata, and Cook the other side for another 30‑45 seconds, pressing gently with a spatula to encourage puffing.
• 9. If desired, drizzle a bit more oil or ghee and Cook for an additional 15 seconds on each side for extra crispness.
• 10. Transfer the cooked prata to a plate, optionally tear it open while hot to reveal the flaky layers, and repeat with the remaining dough balls.

🔥 Serve

• Serve hot roti prata with a side of chicken curry, fish curry, or dhal for dipping.
• Offer a small bowl of sugar mixed with a pinch of condensed milk for a sweet variation.
• Garnish with sliced fresh chili or a sprinkle of chopped cilantro if desired.
• Pair with a cup of teh tarik (pulled tea) for an authentic Singaporean breakfast.