Roti Prata

Roti prata is a flatbread in Singapore’s food culture, described by the National Heritage Board through its preparation craft and practitioners. The selected plain preparation kneads a flour, water, egg and salt dough, then rests, oils, coils and stretches it before griddle cooking.

The dough ingredients are mixed and kneaded. The dough is divided into smaller pieces and flattened slightly before selected ghee is added, then left to rest.

A dough ball is rolled into a circle using an oiled rolling pin on a greased work table. Ghee is sprinkled over it before it is rolled into a long rope and coiled into an S-shape. After another rest, it is rolled again, flattened on the table and flipped until paper thin.

The stretched dough is folded into the selected rectangle and fried over medium heat on a griddle greased with vegetable oil. The heritage account describes the finished bread as crisp outside and soft inside.

Roti prata is widely eaten for breakfast in Singapore and also enjoyed at other times. The selected optional fish curry pairing comes from the account of practitioner Somasundram Mohgan, while this profile keeps the plain dough separate from the many fillings and toppings offered elsewhere in the source.