Roti Prata

"Roti" means "bread", while "prata" means "flat".  Roti Prata originated from southern India, where it is called Paratha, which literally means layers of cooked dough.  It is very popular in Singapore and Malaysia and can be eaten at any time.  Following recipe yields 16 Roti Pratas.

Ingredients:
940 g plain flour
2 heaped tsp sugar
1 heaped tsp salt
450 ml water
30 g clarified butter or melted ghee
30 g condensed milk
1 egg white

Method:
In a large bowl, combine water, sugar, salt, clarified butter, condensed milk and egg white together.  Stir well until sugar is dissolved.

Then, add in flour and knead (using a mixer) until the dough becomes smooth and pliable.  Cover dough with a damp cloth and leave aside for one hour.

Divide the dough into 16 equal balls.  Then, coat them with clarified butter and arrange in a bowl.  Leave to rest at least overnight, if possible.  If not, let it rest for about 2 to 3 hours before flipping the Roti Prata.

Flipping:
Place dough ball on a greased surface.  Flatten the circumference lightly and leave the middle of dough as it is.  Using one hand as a pivot, flip the dough until it becomes thin.  Sprinkle some oil on top.  Fold the sides of the dough into a square.  Then, fold the 4 corners inward slightly.

Frying:
Fry the Prata on a hot girdle for about 2 to 3 minutes or until it is browned on both sides.  Spread a dish cloth on worktop and place cooked prata on it.  Fold cloth to cover prata and then smash by using both palms of your hand on all sides just like the mamak always do!

Serve with any kind of curry or dalca.

Bon Appetit!