Roti Prata

Name: Roti Prata
Prep time: 80 min
Cook time: 20 min
Total time: 100 min
Yield: 4 servings
Cuisine: Singaporean
Ingredients: 500g all-purpose flour; 1 tsp salt; 1 tbsp sugar; 1 egg; 250ml water; 60ml ghee or vegetable oil (plus extra for coating); Curry sauce: 2 tbsp curry powder, 200ml coconut milk, 1 onion diced, 2 cloves garlic, 1 potato cubed, salt

Roti Prata (ROH-tee PRAH-tah)

Flaky Flatbread

⏱ Prep Time 2 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 352 kcal

A flaky, crispy-yet-chewy Indian-influenced flatbread made by stretching dough paper-thin, folding it into layers, and pan-frying on a flat griddle until golden, served with curry dipping sauce.

Nutrition & Info

Protein 8.0g

Carbs 44.0g

Fat 16.0g

Protein Carbs Fat

Dietary

vegetarian nut-free

Allergen Warnings

⚠ gluten

Equipment Needed

flat griddle or tawa large work surface dough scraper

Presentation Guide

Vessel: metal plate

Garnishes: none

Accompaniments: fish curry, dhal, sugar (for sweet version)

Ingredients

500g all-purpose flour
1 tsp salt
1 tbsp sugar
1 egg
250ml water
60ml ghee or vegetable oil (plus extra for coating)
Curry sauce: 2 tbsp curry powder, 200ml coconut milk, 1 onion diced, 2 cloves garlic, 1 potato cubed, salt

Instructions

1
Mix flour, salt, sugar, egg, and water into a soft dough. Knead for 10 minutes until smooth and elastic.
2
Divide into 8 balls, coat generously with ghee, and rest covered for at least 1 hour (overnight is best).
3
On an oiled surface, flatten each ball and stretch by hand until paper-thin and translucent.
4
Fold the stretched dough into pleats, then coil into a spiral. Flatten gently into a disc.
5
Cook on a well-oiled hot griddle for 2-3 minutes per side until golden and flaky.
6
Clap the cooked prata between your palms to separate the layers and create fluffiness.
7
Serve hot with curry sauce made by simmering curry powder, coconut milk, potato, and seasonings.

💡

Did You Know?

The dramatic tossing and flipping of prata dough by skilled prata makers is a mesmerising street performance — some can stretch it to cover an entire table.

Chef's Notes

Equipment Tips

flat griddle or tawa
large work surface
dough scraper

Garnishing

none

Accompaniments

fish curry, dhal, sugar (for sweet version)

The Story Behind Roti Prata

Roti prata traces its roots to South Indian parotta, brought to Singapore by Indian immigrants. In Singapore, it evolved into a distinct dish with its own identity, becoming a 24-hour supper staple. The prata shop is a cornerstone of Singaporean food culture, with many of the best stalls run by Indian Muslim families who have perfected their technique over generations.

🕐 Traditionally enjoyed breakfast, supper (late night) 📜 Origins: South Indian heritage, adapted in Singapore

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