How to Make Roti Prata Like in Singapore

I am told that Roti Prata has its origins as a south Indian bread. The food however has since evolved and been adapted into Singaporean as well as Malaysian cuisine. Whatever its background, this is one of the most popular and distinctive breads in Southeast Asia and it is without doubt one of my favourites from home.

I was pleasantly surprised when, after having a try at making it, I found that this bread is relatively simple to cook. Most of the skill comes in when flipping the dough in order to get a paper thin sheet.

Mix together:

• a cup of flour 
• some water 
• 3/4 tsp salt 
• a tsp of sugar 

into a soft dough. Split into round balls and coat with oil / ghee before leaving it to rest for a few hours. (makes 3 roti pratas)

After resting, the dough will have become very relaxed and pliable. Oil the table and using the palm of your hand, flatten a ball into a disc.

Now by taking the disc in both hands and flipping it onto the table, the disc will become larger and thinner. Work in this manner around the disc and soon you will have an amazingly thin sheet of dough.

Once transparent, you can fold the dough into a square. A number of fillings can be added before folding, such as egg, onion or cheese.

Fry till golden brown and serve with fish, vegetable or beef curry.