Roti Prata
Global • halal_safe
About Roti Prata
Crispy Indian flatbread served with curry
How to Make Roti Prata (Traditional & Healthy Version)
Roti Prata is a beloved breakfast staple in Singapore, often enjoyed at bustling kopitiams and hawker centres. Originating from the Indian-Muslim community, Roti Prata has evolved into a truly Singaporean comfort food, reflecting the multicultural fusion that defines the local food scene. Thin, flaky, and delightfully chewy, Prata is typically served with savoury curry or enjoyed plain with a sprinkle of sugar. Its crispy exterior and soft layers make it a favourite among locals and tourists alike. What sets Singaporean Roti Prata apart is its adaptability—hawkers often put unique spins on the classic, from egg and cheese fillings to modern fusion options. For those seeking a healthier breakfast, this recipe offers all the authentic flavours of the classic prata while reducing oil and using wholesome ingredients. Whether you’re grabbing a quick bite before work or enjoying a leisurely Sunday brunch, Roti Prata is the perfect way to experience the rich tapestry of Singapore’s hawker culture.
Ingredients(for 2 medium pratas per person)
- 2 cups Whole wheat flour (Atta)
- 1/2 cup Low-fat milk (Susu rendah lemak)
- 1/2 cup Water
- 1/2 tsp Salt (Garam)
- 1 tsp Sugar (Gula)
- 2 tbsp Olive oil (Minyak zaitun)
- 1 tbsp Light butter (optional) (Mentega) - optional
- 1 Egg (optional) (Telur) - optional
- 1 tbsp Fresh coriander (optional) (Daun ketumbar) - optional
Instructions
- 1
Combine whole wheat flour, salt, and sugar in a large bowl. Make a well and slowly add milk and water, mixing until a soft dough forms.
5 minutes
Use lukewarm water for a smoother dough.
- 2
Knead the dough for 8-10 minutes until it becomes elastic and smooth. Cover and let rest for 30 minutes.
10 minutes
Resting allows the gluten to relax, giving a flakier prata.
- 3
Divide the dough into 4 balls. Lightly coat each with olive oil and let rest for another 10 minutes.
5 minutes
Oil prevents sticking and aids in stretching.
- 4
On a lightly oiled surface, flatten each ball into a thin circle using hands or a rolling pin. Stretch gently until almost translucent.
5 minutes
The thinner the dough, the crispier the prata.
Why This Dish is Healthy
Choosing whole wheat flour and olive oil in this Roti Prata makes it a better choice for weight management and heart health. This recipe avoids deep frying and heavy ghee, reducing overall calories and unhealthy fats. It’s suitable for vegetarians and can be adapted for vegans, making it inclusive for various diets. Enjoy authentic Singaporean flavours while staying mindful of your calorie intake.
This healthier Roti Prata recipe uses whole wheat flour for added fibre, which helps regulate digestion and keeps you full longer. Olive oil and low-fat milk reduce saturated fat, making it heart-friendly while still providing essential nutrients like calcium, magnesium, and B vitamins. Optional coriander adds antioxidants and fresh flavour. Each serving is a balanced source of carbs, with moderate protein and lower fat compared to traditional recipes.
Pro Tips
- 💡Tip 1: Use whole wheat flour for extra fibre and a nutty flavour.
- 💡Tip 2: Rest the dough well to achieve flakiness.
- 💡Tip 3: Cook on medium heat for even crispiness without excess oil.
Storage & Serving
Store cooked prata in an airtight container in the refrigerator for up to 2 days. Reheat on a hot pan for best texture. Avoid microwaving as it may become soggy.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 302.0 kcal |
| Protein | 6.0 g |
| Carbohydrates | 42.0 g |
| Total Fat | 14.0 g |
| Fiber | 2.0 g |
