Roti Prata

One more basic side sish in Asia. Especially in Singapore, Malaysia and India you can find this delicious bread. It is a different kind of Roti. It will take some time to prepare the dough but it is absolutely worth it. Here you can find our Roti Cani recipe!

Time to prepare: 1,5 hours
Time to cook: 15 minutes
Servings: 6 Roti


  • 600g plain flour 
  • 1 tsp salt 
  • 1 tbs sugar 
  • 300ml water 
  • 1 egg, cracked and beaten 
  • 1 tbs corn oil, and subsequently, when needed


  • Add plain flour, salt and sugar into a mixing bowl and mix well.
  • Add water, eggs and corn oil into mixture and mix till sticky clumps form. 
  • Set aside for 30 minutes. 
  • Knead the dough by hand for 10 minutes till it becomes firm. 
  • Place dough in a bowl and cover it with a damp cloth. Set aside for 30 minutes. 
  • Knead dough for another 10 minutes and divide into 100g portions. 
  • Roll each portion into a ball. Coat each ball with a layer of oil to prevent them from sticking together. Place dough balls on a tray, cover with cling wrap and refrigerate overnight. 
  • When ready to cook, remove tray from fridge and let dough sit at room temperature for 10 minutes. 
  • Oil a flat surface and flatten a ball of dough with your palm. 
  • Hold two edges of the dough anchored by your thumb on the front and four fingers on the underside (below). Flip it in a anti-clockwise direction , rotating the dough six to eight times till it becomes well-stretched and thin. 
  • Once it is stretched out, fold the edges outwards to ensure uniform thickness at the sides. 
  • Coat the surface of the dough with 1/2 tsp of corn oil. Fold the dough inwards from the four sides till they meet in the centre. 
  • Repeat the last steps for the remaining dough balls. 
  • Add 1/2 tsp of corn oil to a non-stick pan on medium heat till the oil sizzles. 
  • Place the folded dough in the pan with the seams facing upwards. Fry for one to two minutes till it turns golden brown on each side. Use a spatula to press down sides to ensure that they are cooked. 
  • Cool for one minute before fluffing up the roti prata by pressing the sides towards the centre in a quick clapping motion.
  • Serve with Curry or Korma.




Published by

Why Food? Why Asia? And why Love? 3 simple questions – 1 simple answer. If you´ve traveled in asia like me. If you try to find some new different and special things. If you keep your eyes and your mind open for a new taste. You will fall in love with the asian cruisine! That´s the reason why I start writing this blog. To share my love with all of you! I´ll try to post 1 or 2 recipes every week! THX to Pecilius in Singapore for the idea! Enjoy reading and exploring the asian cruisine! Peace Martin

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s