The Roti Prata Woman

After viewing Dr Leslie Tay, famously known as ieatishootipost, on Channel U Ladies Nite, making the roti pratas, I can't help to drool over it! Being convinced by Dr Tay that this is actually very easy to do, I decided to attempt this (only to realise it wasn't as it seems!)

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)


Ingredients:
1000g Prima Plain flour
450g Water
130g Condensed milk
25g Oil (or melted butter)
2tsp Salt
83g Eggs


Method:

1. Mix all the liquid ingredients together - water, condensed milk, oil, eggs and salt.
2. Pour the flour into a large mixing bowl. Then add in the liquid mixture into the mixing bowl.
3. 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)
4. Using a cling wrap, let the dough rest for 30mins.
5. After the resting time, floured a worktop, and knead the dough till smooth.
6. Divide the dough equally, weighing approx. 100g per dough ball.
7. Shaped it round, then oil it and place into a container.
8. Leave it in the refrigerator overnight, or at least 8 hours.

Fillings (your personal preference)

Variations of what I made:

1. Egg only
2. Cheese only
3. Egg, cheese and onions
4. Shredded roast chicken (leftover from the night before) and onions
5. Plain

Making pratas:

1. Bring out the dough from the fridge one hour before making.
2. Oil your worktop well. Prepare your frying pan.
3. 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.

One of my nicer membrane dough (limited by the space I have!!)

Once you have expanded your dough into a thin membrane, you can start adding the fillings in the centre.

Then fold up the dough and fried it until brown.

Enjoy while hot!

I thought that since I have fillings in my pratas, I can omit the curry gravy. However, when I tasted it, I found something amiss. Curry gravy is still needed somehow! The prata was thin, sweet and crispy, even though the folded sides were a bit chewy and thick though. As I only tried it after I finished frying all, they had turned cold. I believe when consumed hot, it will be even nicer!

Have enough oil in the pan when frying the prata, otherwise, it can get charred pretty fast. Also, when stretching the dough, try to stretch it as thin as possible. Don't worry about the pockets of breakages. As long as the breakages are not in the centre, you can safely fold it and cover them.

My favourite combination was the egg, cheese and onion prata. The egg was moist, and the onion was sweet. It was very appetising. My children had their plain pratas with chocolate syrup, and they loved it!