“How to flip roti prata easily even for the first time?”
Come, I’ll bring you to India now! Just kidding…. let’s eat roti prata. You don’t need to order expensive take out, make your own from scratch at home.
来，我现在带你去印度！开玩笑的啦…… 吃吃吃，要 prata kosong 还是 cheese prata? Take order now，来，我在家里做给你吃！
Serves 10 pieces
500g plain flour
300g cake flour
2 tablespoons of condensed milk
1 tablespoon of cooking oil
1 teaspoon of salt
250ml tap water
(1) Mix egg, oil condensed milk together. Combine plain flour and cake flour. Add salt into flour mixture. Combine egg mixture with flour mixture. Mix them briefly with chopsticks first.
(2) Then, discard chopsticks, use hand to knead when started adding water in batches. Slow and gentle kneading until soft dough is formed.
(3) Divide dough into smaller balls. Oil hands, take one small ball of dough, pinch the middle of the dough ball using thumbs. Fold to “insert” dough from the sides around edges towards the centre. *See video demo.
(4) Rub dough ball with soft butter. Repeat step for the rest of dough balls. Place them together, cover and rest for 3-4 hours. Rest 6hr or even overnight, if you like your prata with more crispy and fluffy texture.
(5) Ready to cook? Bring a “rested” dough ball on the oiled table top, oil your palms, too. Press the dough lightly to flatten it into a thick disc. Start to flip the flattened dough. Add your choice of fillings eg egg, cheese, banana, sugar, etc. Or, make the basic plain prata. *See video demo.
(6) Heat pan with oil over medium fire. For prata kosong, the flipped dough would have been coiled (*See below photo). Press the coiled dough into round shape, place into heated pan. Brown and crisp both sides of the prata. Sprinkle more oil during the pan frying, for more crispy texture. Serve hot with your favorite curry.
A plain prata (exclude dipping curry) counts about 150kcal.
As for the resting of dough part, you may also make the dough the night before, cover and let them rest in the refrigerator overnight. Just bring them out to room temperature about 1hr before cooking.
Slow “proofing” (long overnight resting) helps to make dough balls even more pliable and enhance its flavor too.
Tips: Take it slowly on the kneading part. Resting of dough is also important so that the gluten will get subsided in time.
*Adjust the amount of water to achieve best soft dough consistency.