International Cuisine: How to make Roti Prata

 

Roti Prata, also known as Roti Canai, is a popular flatbread dish that originated in southern India but is widely consumed in several Southeast Asian countries, including Singapore, Malaysia, and Indonesia. It's a versatile and delicious dish that can be enjoyed for breakfast, as a snack, or as part of a main meal.

The dough for Roti Prata is typically made from flour, water, egg, and sometimes condensed milk, which gives it a slightly sweet flavor. The dough is kneaded until smooth, then stretched and folded repeatedly to create layers. It's then cooked on a flat griddle or pan with oil or ghee until crispy and golden brown on the outside.

Roti Prata is often served with a variety of dipping sauces, such as curry, dal (lentil soup), or sugar. It can also be filled with ingredients like egg, cheese, onions, or meat to create different variations.

Overall, Roti Prata is loved for its crispy texture, flaky layers, and versatility, making it a beloved street food and restaurant favorite across Southeast Asia.

Here is the recipe of How to make Roti Prata.

 

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1/2 cup water
• 1/4 cup condensed milk
• 1 egg
• 2 tablespoons ghee or melted butter
• Additional ghee or oil for cooking

 

 

Instructions:

1. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, salt, and sugar. Mix well to ensure the ingredients are evenly distributed.
2. Add Wet Ingredients: In a separate bowl, whisk together the water, condensed milk, egg, and melted ghee or butter until well combined.
3. Combine: Make a well in the center of the dry ingredients and pour the wet ingredients into it. Using a spoon or your hands, gradually incorporate the wet ingredients into the dry until a dough forms.
4. Knead: Transfer the dough to a lightly floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, you can add a little more flour.
5. Rest: Once kneaded, form the dough into a ball and place it back into the mixing bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for about 30 minutes.
6. Divide and Shape: After resting, divide the dough into smaller portions, about the size of golf balls. Roll each portion into a smooth ball and then flatten it with your hands.
7. Stretch: Heat a flat griddle or non-stick pan over medium-high heat. Take one flattened dough ball and stretch it as thinly as possible without tearing. You can use your hands or a rolling pin for this step.
8. Cook: Once stretched, add a little ghee or oil to the hot griddle or pan. Place the stretched dough onto the griddle and cook for 1-2 minutes on each side, or until golden brown and crispy.
9. Serve: Remove the cooked Rotti Prata from the griddle and place it on a plate. Repeat the process with the remaining dough portions. Serve the Rotti Prata warm with your choice of dipping sauce or curry.

 

 

Enjoy your homemade Rotti Prata! It's delicious on its own or paired with your favorite curry or side dish.