Singapore · Wheat
Layered Roti Prata
Roti Prata
An oiled, stretched and folded flatbread combining crisp surfaces with tender layers.
Illustrative photograph · ZanGun · CC BY-SA 4.0
What makes this bread distinctive?
Roti prata is a familiar part of Singapore's Indian-influenced food culture and a close relative of Malaysian roti canai. Professional airborne stretching is impressive, but gently stretching on a lightly oiled counter is more controlled at home. This plain formula contains no eggs or milk; choosing oil rather than butter keeps those ingredients out.
- Flour profile
- Wheat
- Core technique
- Thin stretching + oiled folding + griddle
HOME-OVEN FORMULA
From worktop to oven,
step by step.
Flour absorption, starter strength and room temperature all affect the result. On your first bake, watch the dough rather than the clock alone.
Method
- 01
Combine flour, water, salt, sugar and 20 g oil and knead for 10 minutes. The dough should be smooth, soft and still hold its shape.
- 02
Make 8 equal balls. Coat them lightly with part of the remaining 60 g oil, cover and rest for 2-3 hours.
- 03
Oil the counter with some of the remaining oil. Flatten a ball and gradually stretch its edges into a very thin sheet. Small tears are acceptable; do not force it.
- 04
Brush the sheet lightly with oil. Fold the right and left edges inward, then the top and bottom over them to make a layered square. Rest for 15 minutes while preparing the other balls.
- 05
Heat a frying pan over medium heat and grease lightly with the remaining oil. Cook each bread for a total of 5-7 minutes on both sides until golden-spotted and the inner layers are cooked through.
- 06
While hot, gently squeeze the edges inward with a spatula to loosen the layers. Check pan heat with the first piece and reduce it if the outside burns quickly.
BAKER'S NOTES
Small details,
better results.
- Resting makes the dough easier to stretch; rushing an unleavened dough leads to more tears.
- Dusting heavily with flour instead of oil between the layers will not produce the same structure.
- Contains wheat and gluten; assess allergens in any accompanying curry or sauce separately.
AT THE TABLE
How to serve it
- Vegetable curry
- Lentil dhal
- A plain breakfast plate