Extracting the recipe from ieatishootipost, I increased the recipe to meet the demands from my household. From his post, there were tonnes of information, and one need to read it carefully to understand them. I had always thought roti prata dough is not so difficult, it's the skill in flipping them. I was proven wrong. Even the dough itself need to be made carefully.
You can find the recipe from Channel U Ladies Nite, or from his blog post. Or watch the video from Ladies Nite.
Here's sharing how I made it, though quite a fair bit of work, but the result was satisfactory, considering this was the first time I made roti prata!
Reposting the recipe for Roti Prata, extracted from ieatishootipost.
(Makes approx 16 pcs)
1000g Prima Plain flour
130g Condensed milk
25g Oil (or melted butter)
- Mix all the liquid ingredients together - water, condensed milk, oil, eggs and salt.
- Pour the flour into a large mixing bowl. Then add in the liquid mixture into the mixing bowl.
- Using a dough hook, start mixing at low for 5mins. Rest for 5mins. Then repeat it for another 2 times. (So total 15mins kneading time, 10mins rest time)
- Using a cling wrap, let the dough rest for 30mins.
- After the resting time, floured a worktop, and knead the dough till smooth.
- Divide the dough equally, weighing approx. 100g per dough ball.
- Shaped it round, then oil it and place into a container.
- Leave it in the refrigerator overnight, or at least 8 hours.
- Egg only
- Cheese only
- Egg, cheese and onions
- Shredded roast chicken (leftover from the night before) and onions
- Bring out the dough from the fridge one hour before making.
- Oil your worktop well. Prepare your frying pan.
- Refer to the below video for the novice way to make the stretched dough. If you want to try flipping like a pro, refer to this video link.