Roti Prata- Makes 4
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Call it Singapore Roti Prata or Malabar Parotha, who doesn’t like dunking layers of this crispy pastry into your favorite curry. If you’ve ever been to Singapore, Malaysia or the South of India, you’ve probably already seen local prata chefs throwing layers of stretchy dough into the air to make these golden-crispy beauties. The home chef may not be able to put on a show like that, but can easily achieve restaurant like results at home. The only trick is let the dough rest enough at regular intervals, so as to give the gluten a chance to relax, before stretching out the dough as thin as you can. The end result, I promise, will be as good as what you’d get at your favorite prata place.
Ingredients for Roti Prata225g all-purpose flour
1 teaspoon salt 25g sugar 50g boiling water 50g warm milk (approximately 50-60ºC) 55g warm water (approximately 50-60ºC) Oil for coating the dough balls prior to shaping (or ghee) Melted ghee, as needed for frying and shaping the dough |
Recipe |
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