Roti Prata is one of Singapore’s most loved comfort foods. This flaky, crispy, and slightly chewy flatbread is often enjoyed with curry, sugar, or even just on its own. While many enjoy it at local eateries, making it at home is surprisingly simple — and incredibly rewarding. This guide will show you how to prepare soft, stretchy dough and pan-fry it to golden perfection.
What Is Roti Prata?
Roti Prata is a South Asian–inspired flatbread popular in Singapore and Malaysia. It is known for its layered texture, crispy edges, and soft, stretchy interior. Traditionally, the dough is stretched very thin, folded into layers, and fried on a hot pan.
Why You’ll Love This Recipe
- Requires only a few basic ingredients
- Dough is easy to prepare
- No special equipment needed
- Crisp outside, soft inside
- Great for breakfast, dinner, or a quick snack
Ingredients You’ll Need
For the Dough
- 2 cups all-purpose flour
- 1 tbsp sugar
- ½ tsp salt
- 2 tbsp vegetable oil
- ¾ cup warm water
For Frying
- 2–3 tbsp oil or ghee
Optional Add-Ins
- Egg
- Cheese
- Onion
- Banana (for sweet prata)
Step-by-Step Guide to Perfect Roti Prata
1. Make the Dough
- Combine flour, sugar, and salt in a bowl.
- Add warm water gradually, mixing until a soft dough forms.
- Add oil and knead for 8–10 minutes until smooth and elastic.
2. Rest the Dough
- Coat dough with a little oil.
- Cover and rest for at least 1 hour (overnight is even better).
The resting process helps the dough stretch easily without tearing.
3. Shape the Dough
- Divide into small balls.
- Oil your hands and work surface generously.
- Press a dough ball flat with your fingers.
- Stretch it slowly until it becomes very thin and almost transparent.
4. Fold and Layer
Fold the stretched dough into a square or circle.
This creates the signature flaky layers.
5. Fry the Prata
- Heat a pan over medium heat.
- Add a little oil or ghee.
- Fry prata until golden brown on both sides.
6. Fluff the Layers
Gently clap the prata between your hands to loosen the layers.
(This is optional but gives authentic fluffiness.)
Serving Ideas
- With curry — classic fish or chicken curry
- With sugar — a simple sweet version
- Egg prata — add egg during frying
- Cheese prata — gooey and delicious
- Banana prata — perfect for dessert
Tips to Make Your Roti Prata Crispy and Fluffy
- Resting the dough is the most important step
- Use enough oil while stretching
- Do not overstretch or dough may tear
- Fry on medium heat for even browning
- Clap the prata after cooking to separate layers
Common Mistakes to Avoid
- Using cold water (makes dough stiff)
- Skipping the resting time
- Stretching too quickly
- Frying on too high heat
Nutritional Breakdown (Approx. per piece)
- Calories: 220
- Carbohydrates: 30g
- Protein: 4g
- Fat: 10g
FAQ
1. Can I make roti prata without resting the dough?
Resting is essential. It relaxes the gluten and makes the dough stretchable and soft.
2. What oil is best for frying?
Vegetable oil or ghee gives the best flavor and crispiness.
3. Can I store leftover prata?
Yes. Keep them in an airtight container and reheat in a pan for crispiness.
4. Can I freeze the dough?
Yes. Freeze shaped dough balls and thaw before stretching.
5. Why is my prata not crispy?
Use enough oil and fry on medium heat to develop a golden crust.