How to Make Cheese Prata (Traditional & Healthy Version)
Cheese Prata is a beloved Singaporean breakfast dish, often enjoyed at bustling kopitiams and hawker centres across the island. This fusion favourite combines the flaky, crispy texture of classic prata with a gooey, cheesy filling, creating a delightful indulgence that appeals to both young and old. Rooted in Singapore’s vibrant hawker culture, Cheese Prata showcases the city’s creative spirit, blending traditional South Indian prata-making with global cheese influences. With its golden crust and irresistible cheese pull, Cheese Prata is a staple for breakfast, lunch, or even supper. Its popularity in Singapore stems not only from its taste but also from its versatility. Whether you’re grabbing a quick bite before work or sharing a leisurely meal with friends at a neighbourhood kopitiam, Cheese Prata is always a crowd-pleaser. This recipe offers a healthier twist, using less oil and whole wheat flour to retain authenticity while supporting a balanced diet. It’s perfect for anyone seeking a vegetarian Singaporean breakfast that’s both delicious and mindful of calories.
Ingredients
- 1 cup Whole wheat flour (atta, for healthier base)
- 1/2 cup Plain flour (all-purpose, for texture)
- 1/2 cup Low-fat mozzarella cheese (grated)
- 2 tablespoons Greek yogurt (for softness)
- 2 tablespoons Olive oil (for dough and cooking)
- 1/2 cup Water (adjust as needed)
- 1/2 teaspoon Salt
- 1/2 teaspoon Sugar
- 1/4 cup Low-fat cheddar cheese (optional, for flavour)
- 1 teaspoon Light margarine (optional, for crispiness)
Step-by-step instructions
Step 1 · In a large mixing bowl
In a large mixing bowl, combine whole wheat flour, plain flour, salt, and sugar. Mix well. Add Greek yogurt (if using) and olive oil, then gradually add water to form a soft, elastic dough.
Step 2 · Cover the dough with a damp cloth and let it rest for 20-30 minutes
Cover the dough with a damp cloth and let it rest for 20-30 minutes. This helps relax the gluten for easier stretching.
Step 3 · Divide the rested dough into 2 equal balls
Divide the rested dough into 2 equal balls. On a lightly oiled surface, use your hands to gently stretch each ball into a thin, almost translucent sheet.
Step 4 · Sprinkle grated mozzarella and cheddar cheese evenly over the stret...
Sprinkle grated mozzarella and cheddar cheese evenly over the stretched dough sheet. Fold the edges over to encase the cheese and form a square or rectangle.
Step 5 · Heat a non-stick skillet or tawa over medium heat
Heat a non-stick skillet or tawa over medium heat. Brush with a little olive oil. Place the folded prata on the skillet, cook until golden brown and crispy on both sides (about 3-4 minutes per side).
Step 6 · Optional: Brush with a small amount of light margarine for added cr...
Optional: Brush with a small amount of light margarine for added crispiness and aroma. Remove and serve hot, ideally with a side of dhal or a light curry.
Why this recipe is healthy
By incorporating whole grains and reducing oil, this Cheese Prata recipe supports better heart health and weight management. Lower fat cheeses help decrease overall calorie content while still delivering satisfaction. The recipe is vegetarian and can be made even lighter with minor adjustments, making it suitable for those watching their calories without sacrificing flavour or enjoyment.
A note on tradition
Cheese Prata is a modern Singaporean favourite, illustrating the city’s dynamic blend of tradition and innovation. Originating from the classic roti prata, a mainstay at Singapore’s Indian Muslim eateries, the addition of cheese reflects local preferences and global influences. It’s commonly enjoyed at hawker centres and kopitiams, especially as a hearty breakfast or late-night treat with friends and family. Cheese Prata has become an icon of Singapore’s multicultural food landscape.