Chances are, the best roti prata you’ll ever eat, is the one that you make yourself.
Recipe is based on Dr Leslie Tay’s enriched prata but I like my prata a tad saltier so I’ve bumped up the salt a little bit. You can get instructions on how to put the dough together on his website.
600g plain flour
270ml water
1/4cup condensed milk
1 tablespoon melted butter
1.5 teaspoons of salt
1 egg
The condensed milk doesn’t make the prata taste sweet, it just helps it brown when frying.
Dr Tay also has a really useful ‘how to’ video on prata flipping that you should watch before giving it a go.
As you can see from the photo, my mother and I prefer folding the prata into a square (cos we reckon you get a crispier prat), but really it’s personal preference.
Also I used macadamia oil instead of ghee to oil the prata and the table. Mac oil has a good amount of monounsat fats and has a high smoke point (ie: it doesn’t burn easily), which makes it a really suitable oil for frying.
Happy prata flipping!
Roti Prata