Roti Prata

Origins of roti prata:

The Roti Prata belongs to a group of breads which are indigenous to India. Brought to Singapore by Indian immigrants, the Roti Prata is said to be either of Punjabi origin as wheat dishes feature prominently in the Punjabi diet, or introduced by the Muslim conquerors, who also specialised in making various types of breads. Whatever the origin, it has become an integral component in the Singapore Indian cuisine.

Ingredients for Roti Prata:

12 oz. / 375 g. wheat or plain flour

1 1/2 tsp salt

a little sugar

1/2 cup boiling water, to bind

1/4 cup milk

6 oz. / 180 g. ghee or oil

Method of making Roti Prata:

Sift flour and salt together.

Rub 1 oz. of ghee into the sifted flour. Add boiling water, sugar and milk gradually and knead well (about 10 - 15 mins) to form a smooth soft dough, divide into tennis ball size portion (8-10 equal portions), rub with remaining ghee or oil, cover and let it rest for a couple of hours.

Oil the work top and work each ball into a very thin sheet - first flatten with your oiled palms, then thin further by pulling the edges (professionals do it by flipping the dough in the air in a circular motion), adding enough oil to prevent sticking. Oil the surface and fold into a square (egg can be added before folding).

Alternatively, you can thin out the sheet, oil and roll it up, coil in up like a sea shell, flatten and oil again and reapeat the flattening one or two more times.

Fry in a oiled pan on both sides till brown spots appear and crispy. Crush by pressing it together with both hands and serve immediately.

The bread can be eaten on its own with a sprinkle of sugar, or with any meat or vegetable curry.

 

Ingredients for curry:

Egg Plants - cubed and boiled

Potatoes - cubed and boiled

Stock

Curry powder

Onion - finely sliced

Salt

Coconut milk or yoghurt 

 

Method for making curry:

First fry the onion in oil till soft and brown, add curry powder and fry till fragrant. Add stock and the rest of the ingredients, last the coconut milk. Season with salt if necessary.
*Add enough stock or water to make a thin curry.*