1 kg plain flour, sifted in a large bowl
16 oz (2 cups) water
80 g ghee (clarified butter)
3 tbsp sugar
2 - 3 tbsp salt
1 tsp vanilla essence
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Mix water, sugar and salt. Add 40g ghee, stir and add liquid mixture to the flour and knead till dough is soft, smooth and firm. Rest 20 minutes, shape 50g of dough into a ball, coat with ghee to prevent sticking. Repeat with remaining dough and stack the balls into a bowl, cover with plastic wrap for four hours or more. Put a griddle on medium heat. Flatten each piece of dough on a greased surface by stretching outwards and finally by tossing in the air, till you get a paper-thin dough. Fold sides inwards to form a square, put on hot griddle, folded side down and fry till golden brown. Turn over and fry till browned. Repeat with all the dough. Make the prata fluffy by clapping each one between your hands. Serve with meat curry or with a sprinkling of sugar.
By S RAMANAN
A Singaporean Indian dish, Roti Prata is an all time local favourite fit for breakfast, lunch, dinner or supper! One can choose from an array of flavours – plain (as above) or with eggs and onions. For the more adventurous, it can also be served with cheese or ice-cream. |
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