It was not up to standard to what you’d have at the prata shop, but I’m quite proud at how my experimentation turned out 😀
Roti Prata is one of the food that most Singaporeans love to eat. Since I was a kid, I would patronise hawker centers and order a nice plate of Roti Prata, accompanied with some curry – it was an affordable, delicious and comforting food. The smell of freshly made prata is wonderful.
Nowadays in Singapore, there are many varieties of prata – Cheese prata, Honey and butter prata, Banana Prata, even rolled up paper thin ones. But I still prefer the original and the egg variety though. Prata has been popular for as long as I can remember.
However popular prata may be in Singapore, I’ve yet to find freshly made prata in Rome. My friend Lynn has been craving for prata, so I thought that I see if I could try to make one myself. I found a prata recipe online. It looked easy enough.
First put 3 cups of flour, 1 teaspoon salt and 5 tablespoon of ghee into a bowl and mix.
Then add in warm milk and then knead.
When you have a dough of a good consistency, divide it into 8 balls and put it under a damp cloth and let the dough rest.
Once the dough is rested, flatten it with a rolling pin or with your fingers.
And then finally put it in a hot pan with some ghee and fry it. And soon you will have home made prata.
Of course, my prata wasn’t perfect though. I need to tinker with the recipe a little bit more. Maybe knead it longer and add more ghee so that the texture becomes more sturdy – which is the reason why prata makers could flip and throw it around!