Singapore Cooking

Roti Prata
(Crispy Pan-fried Bread)
Makes about 12-14 pratas


plain flour, sifted  500g
salt  1 tsp
sugar 1 tsp
lukewarm water 125 ml
lukewarm milk 4 tbsp
oil 165 ml
Vegetable or meat curry gravy or sugar, to serve


  1. Combine the flour, salt and sugar in a mixing bowl.  Mix in water, milk and 2 tablespoons of the oil with your hands and knead gently but constantly for about 7 minutes, adding more water or flour as necessary for a soft, coherent dough.  Pinch off pieces the size of large plums and shape into balls.  Roll the balls in the remaining oil to coat and place on a plate.  Cover with plastic wrap and let stand for 45 minutes.
  2. Heat a skillet, preferably non-stick, over medium-high heat.
  3. Lightly grease a clean work surface.  Place a dough ball on it and dab with a bit more oil.  Flatten the dough lightly with your fingers, then stretch it outwards, working from the centre all the way to the edge and moving clockwise or anticlockwise around the circle.  Try to make the dough as thin and even as you can.
  4. Fold two opposite edges into the centre and then fold the other two edges to the centre on top of the first two, to make a rough square.  Drop the prata onto the pan, folded sides downwards, and fry for 2-3 minutes.  Transfer to a plate.  Repeat with the remaining dough balls.
  5. Just before serving, stack the prata and clap them very quickly between your hands so they crumple up.  They will spring back into shape, but their internal layers will now be fluffed up.  Serve with plenty of hot curry gravy on the side.