“How to flip roti prata easily even for the first time?”
“第一次也能轻松在家做印度煎饼”
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
Ingredients:
500g plain flour
300g cake flour
2 tablespoons of condensed milk
1 tablespoon of cooking oil
1 teaspoon of salt
1 egg
250ml tap water
供10份
材料：
500克 普通面粉
300克 低筋面粉
2汤匙 炼乳
1汤匙 食用油
1茶匙 盐
1个 鸡蛋
250毫升 常温水
Method
(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.
做法：
（1）将水，鸡蛋，油，炼乳搅拌在一起。结合普通面粉和低筋面粉。将盐加入混合面粉中。然后将液体添加到干料中，用筷子悄悄搅拌均匀。
（2）然后，弃置筷子，用手继续和面。慢慢地揉搓捏合，直到形成柔软的面团。
（3）将面团分成大小相同的剂子。给双手上油，取一团剂子，用拇指按压面团的中间。绕着面团边缘捏向中间，像是把面团塞进中间去。 *请参阅视频演示。
（4）在折捏好的面团涂上一层软牛油。其余剂子重复上述步骤。将全部捏好涂油的面团放在一起，盖好静置醒面3-4个小时。喜欢酥脆点的煎饼，必须得让面团醒发6小时以上。
（5）准备好煮了吗？将一个醒好的小面团放在上油的桌面上，也给您的手掌上油。轻轻地将面团压平，开始翻转，扯薄。制作基本的素煎饼，还是添加您喜欢的馅料，例如鸡蛋，奶酪，香蕉，糖等，都行。 *请参阅视频。
（6）中火，加油，热平底锅。把卷好的素煎饼面团压扁成圆形，放入锅中煎成两面香脆。煎时撒些油，煎饼更脆。好了就配上最喜欢的咖喱一起上桌。
A plain prata (exclude dipping curry) counts about 150kcal.
一个印度煎饼（不包括蘸咖喱）约150卡路里。
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.
醒过和涂油的面团剂子
至于醒面的部分，您也可以在前一天晚上制作好面团，盖上盖子，让它们在冰箱中放置过夜。只需在烹饪前将其置于室温下约1小时即可。
缓慢的“醒面”（长时间静置）有助于使面团更加柔顺，并增强其味道。
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.
温馨提示：在和面的手法上，用慢揉捏法。醒面团也很重要，这样面筋才能及时消退。
* 常温水的份量可以多少调一下。