Roti Prata (Singapore Crispy Flatbread with Dhal)
In short: Soft, layered flatbread stretched paper-thin, folded and griddled in ghee until crisp outside and chewy inside, served with warm lentil curry. It takes about 1 h 25 min in total and makes 4 servings.
- Prep
- 40 min
- Cook
- 45 min
- Resting
- 4 h
- Total
- 1 h 25 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 740 kcal
Prata is the all-day favorite of Singapore's Indian Muslim food stalls: a dough rested in ghee, stretched very thin, folded and cooked on a griddle until the outside shatters and the inside stays soft. It is usually eaten with a curry for dipping, and a plain lentil curry (dhal) is the easiest to make at home. The stretching takes practice, but a well-rested dough forgives a lot, and even uneven pratas taste excellent.
Instructions
- Mix the flour, salt and sugar. Add the egg, 1 tablespoon of the melted ghee and the water, and knead for 8 to 10 minutes until the dough is smooth, soft and elastic. Add water a spoonful at a time if it is dry.
- Divide the dough into 8 balls. Coat each ball generously in melted ghee, place them in a lidded container and rest at room temperature for at least 4 hours or overnight.
- For the dhal, heat the oil and fry the mustard seeds until they pop. Add the curry leaves and onion and cook for 6 minutes until golden.
- Stir in the garlic, ginger, curry powder and turmeric for 1 minute. Add the tomatoes, lentils, water and salt, then simmer for 20 to 25 minutes until the lentils fall apart. Mash lightly.
- Oil your work surface and hands. Press one dough ball flat, then stretch it with your fingers or a rolling pin until paper-thin and nearly see-through. Small holes do not matter.
- Fold the four edges into the center to make a small square, or gather the sheet into a rope and coil it into a spiral. Rest the shaped dough for 5 minutes.
- Heat a flat griddle or large skillet over medium heat. Cook each prata in a little ghee for 2 to 3 minutes per side until golden and crisp at the edges.
- Press the cooked prata gently between two spatulas to crumple the layers, then serve hot with the dhal.
Tips
- For egg prata, crack an egg onto the stretched dough, scatter it with chopped onion and fold it up before cooking. For sugar prata, sprinkle sugar over the hot flatbread.
- Short on time? Frozen plain prata from Asian grocery stores cook in about 5 minutes and work well with the dhal.
Questions and answers
Why won't my prata dough stretch?
It needs more rest. A dough rested for at least 4 hours in ghee relaxes and stretches thin without tearing. Oil your hands and surface generously too.
Can I freeze prata?
Yes. Freeze the folded, uncooked squares separated by baking paper for up to 1 month and cook them from frozen, adding a minute per side.
What is the difference between roti prata and roti canai?
They are the same kind of layered, griddled flatbread. Singapore calls it prata, while Malaysia calls it canai.
How long does it take to make Roti Prata (Singapore Crispy Flatbread with Dhal)?
About 1 h 25 min in total: 40 min of preparation and 45 min of cooking.
How many calories are in Roti Prata (Singapore Crispy Flatbread with Dhal)?
About 740 kcal per serving, with 20 g of protein, 110 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 740 kcal |
|---|---|
| Protein | 20 g |
| Carbohydrates | 110 g |
| Fat | 24 g |
| Fiber | 8 g |
| Sugar | 7 g |
| Sodium | 1180 mg |
Estimated values, calculated from the ingredients.
