Roti Prata Recipe

Roti Prata

by Chef Boy Logro

Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.

For starters, he regales us with his Roti Prata, a Singaporean favorite which traces its from India. The secret, he shares, is in the dough. It has to be fluffy inside and crispy outside, which is quite tricky because it demands just perfect amount of water - too little makes the dough tough but too much makes it difficult to flip.

• 3 cups Flour
• 5 tbsp. Melted ghee or margarine
• 3-6 tbsp. Vegetables oil
• 1 cup Warm milk
• 1 tsp. Salt

 

1 Sift the flour and salt into a big bowl, add ghee and stir till mixture looks crumbly. Slowly pour in the milk properly.

2 Knead the dough without adding extra flour till it pulls away from the bowl and forms a soft ball. Continue kneading till the dough is slightly sticky, for about 10 minutes.

3 Cut the dough into 8 pieces and roll each piece into a ball, flatten it slightly and massage it with ghee.

4 Put the flattened balls on a tray and cover it with a wet cloth. Let the dough rest for about 5 hours.

5 Now evenly oil a rolling pan and work surface with ghee. Roll out each ball and extend it into a paper-thin circle, about 9 inches in diameter.

6 Heat a skillet on medium flame and grease it with 1 tsp. each of a vegetable oil and ghee.Fry the roti gently about 2 minutes till the bottom is properly browned.

7 When the bottom is golden and speckled and the roti is puffy, take out it and drain on a paper.