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Roti prata is also known as roti cane, roti canai and roti chenai, roti parotta. Roti prata is an Indian-influenced flat bread found in several countries in Southeast Asia, including Singapore, Brunei, Malaysia and Indonesia. Roti prata is made up of flour and other ingredients is added in making of roti prata. Roti prata is originated from Malaysia but it is not confirmed some says that it originated from Punjab in INDIA, but we are not here to search where it comes from. We only want how to make and how does it taste. If you want brief about its origin read above information.
Roti Prata is crispy from outside and soft from inside, a roti prata or flat bread made by frying stretched dough flavored with ghee (Indian clarified butter).

The meaning of roti prata is “roti means bread” and “prata means flat”, it means “flat bread”.

Origin of Roti Prata

The origin of roti prata is from pancake, pancake and roti prata is same from shape and looks, And it comes from Punjab in India but. Which it’s origin lost in the India community, but across the causeway in Malaysia.
So we can say that Roti Prata is comes from India and modified in Malaysia.

Roti Prata is healthy?

Yes, roti prata is healthy for us because it does not have any bad things like transference fat, cholesterol, etc. It consists less fat, carbohydrates, calories. Roti Prata have proteins in it. Less oil is used in making of roti prata. So you can eat and enjoy your roti prata without any worries.

Making of Roti Prata

Ingredients

• 1/2 tablespoon salt
• 1/2 tablespoon sugar
• 2 tablespoon oil (any oil which you used regularly)
• 300grams wheat flour
• 200 ml water
• Note: above ingredients is used for making just 6-7 roti prata.

Steps of making Roti Prata

1. Take a bowl, first add salt and sugar in water and dilute it then add wheat flour knead dough until it turn smooth. Dust some wheat flour to shape the dough.
2. Make 6 small pieces of dough, coat each small dough pieces with oil and place them in oil plate. Pour oil over the dough, rest the dough for night.
3. Flattered dough and flip it several times until it expand. Lift the left side of expanded dough fold to the right covering 2/3 of the whole surface. Do this whole procedure for right side.
4. Pinch the tip of expanded dough and gently pull the dough off the working surface. Collect or swirl dough to form a circle and press it gently.
5. Sprinkle oil on swirl dough before letting the dough rest for 4-5 minutes. Flattered dough once more, place it on pan and heated with low flame or medium heat.
6. Once roti prata lightly brown and crispy, remove from pan and give it light clap. Serve with chicken curry, DAL or enjoy it plain.

Enjoy Roti Prata with?

You can eat Roti prata with chicken curry, fish curry, DAL, sauce, you can also use egg, banana, chocolate, cheese, syrup, even ice cream.

Nutrition per Roti Prata

• 221k calories.
• 38 grams carbohydrates.
• 5 grams fat.
• 5 grams protein.