Roti Prata, or also commonly known as Roti Canai in Malaysia; is undeniably famous all around. And we’re not only talking about Malaysia! Most of the time, you can find it in Mamak stalls or Malay restaurants. Favoured by many, you can eat this dish any time of the day – breakfast, lunch and even dinner! Its crispy and flaky texture together with the buttery taste is sure to leave a smile on your face.
History of Roti Prata
Roti Prata is a dish which originated from Southern India. In Hindi, ‘Roti’ gives off the meaning to ‘bread’; whereas ‘Prata’ means ‘flat’. Hence why people often call it as a flatbread. This dish became so popular; there is a wide variation of it in different countries such as Malaysia, Brunei, Indonesia and Singapore. Even with the variations, the methods in making them are similar.
Roti Prata Recipe
A dish which is crispy on the outside but soft on the inside; you cannot miss out on trying it! Nothing can ever go wrong with a plate (or two) of Roti Prata. Check out this recipe in making one:
Difficulty: Medium
Details
6
4 hours 30 minutes
30 mnutes
425 kcal
Print
Ingredients
3 cups of bread flour
1 teaspoon of sugar
2 teaspoon of salt
½ cup of ghee (clarified butter)
1 ½ cups of warm water
Directions
- Firstly, prepare a large bowl. Put in the flour, sugar and salt altogether into it. Then, make a well in the middle of the flour. Pour in the ghee into the well. Take a spatula and mix, while adding water little at a time. Continue doing so until a soft and sticky dough starts to form.
- Next, place the dough onto a slightly oiled surface. Knead it with oiled hands for about 5 to 7 minutes until a soft and smooth dough forms.
- After that, divide the dough into six equal portions. Shape them into balls with oiled hands. Wrap the dough loosely by using a cling wrap. Allow it to rest for about 4 hours.
- PREPARING THE DOUGH
- Prepare the dough by using the spreading or flinging method.
- Firstly, lightly oil your hand and working space with ghee. Take a ball of dough and flatten it with your palm. Lift the dough to face you; your right hand on the top while the left hand on the bottom of the dough. Then, to spread out the dough, fling it to the left. Continue doing so until the dough becomes really thin.
- After that, fold the dough into thirds and half lengthwise; into a rope, trap in some air if possible. By holding down one end, make a spiral with the dough and tuck the other end to the centre. Repeat this step with the other remaining dough.
- COOKING PREPARED DOUGH
- Prepare a tavva frying pan. Put some ghee on it and heat it.
- Take the prepared dough. By pressing it with your fingertips, stretch it out into 7-inch rounds.
- Then, place the dough onto the heated tavva and fry it until it turns golden brown for each side. Each side will take about 3 minutes.
- To fluff up the fried roti, whack it with both hands coming together on a flat surface.
- Serve and enjoy!
Ways to Enjoy Roti Prata
There are numerous ways to enjoy Roti Prata. You can eat it on its own, or dip it into a chicken curry or dhal curry. Some people also enjoy eating it with condensed milk, chocolate syrup and bananas. Whichever way that you choose, nothing can go wrong.
For more recipes on tasty dishes, explore Lokataste Recipe!
