Roti Prata
Brought by Indian Tamil immigrants, roti prata became Singapore's own. Open 24 hours at Indian Muslim stalls.
Indian-influenced flaky flatbread — stretched, folded and fried until crispy and multilayered, served with curry. Singapore's most popular breakfast and supper.
Ingredients
Method
Mix flour, water, condensed milk and salt. Knead until elastic. Rest 4 hours, covered in ghee.
Shape into balls. Stretch and fold each into a multi-layered flat parcel.
Fry in ghee, pressing flat, until golden on both sides.
Serve with curry.
Rest the dough for at least 4 hours — the long rest develops the elasticity needed to stretch it thin.
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