Roti Prata

Name: Roti Prata
Yield: Yield: 16 Roti
Cuisine: Malaysian
Ingredients: 3½ fl oz/105 mL vegetable oil, ghee, or shortening, plus as needed; 3½ fl oz/105 mL vegetable oil, ghee, or shortening, plus as needed; 2 eggs, beaten; 2 tsp/6 g salt; 1 oz/28 g sugar; 2 lb/907 g all-purpose flour; 1 fl oz/30 mL unsweetened condensed milk; 3½ fl oz/105 mL vegetable oil, ghee, or shortening, plus as needed; 1 pint/480 mL water

Flaky Bread

Preparation info

Yield:
16
Roti

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Known as roti canai in Malaysia, this flatbread has evolved from Indian and Pakistani cuisines. As a street-food snack, this flatbread is especially popular in Singapore for breakfast. It is often served with curry gravy or a bowl of spiced lentils.

Ingredients

2 lb/907 g all-purpose flour
1 oz/28

Asia
India
Malaysia
Pakistan
Singapore
Snack
South East Asia
Breakfast
Street Food
Vegetarian
Lent

Method

In a bowl, combine the flour, sugar, and salt. Add the eggs, oil, water, and condensed milk. Combine well and knead into a soft dough. Return the dough to the mixing bowl, cover with plastic, and allow to rest for about 30 minutes.
Divide the dough into 16 small balls. Coat each dough ball in oil, cover, and set aside to rest for a minimum of 2 hours.