There are many different variations of roti prata, and they sometimes come with banana filling, egg, onions or meat filling (murtabak).
After kneading the dough, it is left to rest for a few hours before being flattened, twirled and tossed in the air until it becomes so thin you could almost see through it.
Like many other Indian breads, roti prata is eaten with all kinds of curries such as dalcha, chicken curry or fish curry.
Makes 17 prata
1kg plain flour, sifted
3½ teaspoons salt
60g ghee/ butter/ margarine
1 cup milk
1 grade A egg
1 -1 ¼ cups water
Banana prata (1 serving)
2 bananas, peeled and sliced 0.5cm thick
2-3 tablespoons margarine or butter
Onion prata (1 serving)
2 big onions, peeled & chopped coarsely
2 green chillies, chopped coarsely
Egg prata (1 serving)
1 large egg, beaten lightly
Oil for greasing and cooking
1. Place all ingredients into an electric mixer with a dough hook attachment. Slowly beat ingredients, adding water gradually until mixture forms a ball of dough. Knead on low speed until dough is smooth and elastic.
2. Divide dough into 15 to 17 portions (about 100g each ball). Roll into round balls and rub margarine or oil generously over the surface of each ball. Place dough balls into a well greased and air tight container and leave overnight in the refrigerator.
3. Grease a tabletop with oil. Place a ball of dough on it and flatten it evenly with your palms. Carefully stretch the dough, working around the circle until it is very thinly stretched (about 30cm diameter).
4. Carefully lift and stretch dough into a rectangle. Sprinkle a little oil on the surface. Start by folding the top of the longer side to the middle and do the same with the bottom side so it forms a long rectangle. Repeat folding with the other two ends, until you form a square.
5. Add the filling of your choice (optional)
6. Sprinkle oil on a flat griddle or non stick pan, place the roti prata on hot griddle and sprinkle more oil on it. Cook over low heat adding a little oil, flipping the prata over until they are golden brown.
With more than 10 years experience in the food industry, Debbie is a true-bred Nyonya who hails from Malacca. She is the author of numerous cookbooks, including “UNDERWRAPS” by Marshall Cavendish Cuisine and “Penang Food Guide & Cookbook” and “Nyonya Flavours” by Star Publications. Debbie develops and tests recipes for companies, and contributes to magazines. She is also a Nyonya food consultant for Tourism Malaysia.