Roti Prata (Homemade Dough) | Don Signature Crab - Singapore Food Guide

Name: Roti Prata (Homemade Dough) | Don Signature Crab - Singapore Food Guide
Total time: 50 min
Ingredients: 500 g plain (all-purpose) flour, plus extra for dusting; 1 tsp fine salt; 1 tbsp caster sugar; 2 tbsp fine semolina (optional – for extra crispness); 1–2 tsp instant yeast (optional, speeds up resting; omit for traditional no-yeast method); 300–320 ml warm water (adjust for humidity); 2 tbsp vegetable oil (for dough); 3 tbsp ghee or melted butter (in dough) plus extra 1–2 tbsp for frying; 2 tbsp neutral oil (for coating dough balls during rest); 1 large egg (optional – for egg prata variation); 1 small red onion, thinly sliced (optional filling); Sugar, to serve (optional kopitiam-style); Dhal or fish curry, to serve (see pairings); Fresh coriander leaves or chopped spring onion, for garnish (optional); Lime wedges and sambal (optional accompaniments)

donsignaturecrab.sg

Flaky Singapore-style roti prata made from homemade dough — soft, layered flatbreads pan-fried in ghee for breakfast, supper or hawker-style makan at home.

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Ingredients

500 g plain (all-purpose) flour, plus extra for dusting
1 tsp fine salt
1 tbsp caster sugar
2 tbsp fine semolina (optional – for extra crispness)
1–2 tsp instant yeast (optional, speeds up resting; omit for traditional no-yeast method)
300–320 ml warm water (adjust for humidity)
2 tbsp vegetable oil (for dough)
3 tbsp ghee or melted butter (in dough) plus extra 1–2 tbsp for frying
2 tbsp neutral oil (for coating dough balls during rest)
1 large egg (optional – for egg prata variation)
1 small red onion, thinly sliced (optional filling)
Sugar, to serve (optional kopitiam-style)
Dhal or fish curry, to serve (see pairings)
Fresh coriander leaves or chopped spring onion, for garnish (optional)
Lime wedges and sambal (optional accompaniments)