I’ve been thinking about eating Roti Prata for a while now. It’s something that I can so easily get back at home. A good meal of Roti Prata cost no more than SGD $10, but over here, the only shop that I’ve seen, so far, that has Roti Prata on its menu, is charging people £7.

Not one who spends money like that, I decided to learn how to make my own Roti Prata. This afternoon, after days of researching on YouTube, I made Roti Prata from scratch.

It was an interesting experience, being that this is the first time I’ve worked with dough. My ball of dough was a lot less sticky than I imagined, which is good because I was so afraid of making a mess. The ghee I used, was a lot less oily than I thought, which is good because again, I didn’t want to deal with the cleaning up.

Making the dough took a good part of the afternoon, mainly because it has to rest. After a couple of hours of rest, I worked on it. Without a large enough surface to work with, I was only limited to my cutting board to stretch the dough out as thin as possible. It was a good workout. As I had limited space to work on, I made and worked with smaller portions of dough and in the end, that yielded me about 15 Roti Prata.

Fortunately, the video recipe which I was using, touched on freezing the Prata (keeps for 3 months) so you can have instant Roti Prata whenever you like. I’ll be eating Roti Prata for a couple of weeks from now.

Immediately after I’ve finished forming all my dough, I placed one piece on the hot pan with my fingers crossed. The verdict? The texture of the prata was correct, but its taste was lacking. I couldn’t taste the ghee/ butter. Not sure whether it’s because I didn’t use enough of it or there’s something wrong with the organic ghee. The cooked prata was completely not oily; even the pan I used, was dry after cooking. That must have been the healthiest Roti Prata I’ve ever eaten.

I’m thinking maybe I should use some butter to fry my prata next.