How to Make Roti Prata (Traditional & Healthy Version)
Roti Prata is a beloved breakfast staple in Singapore, often enjoyed at bustling kopitiams and hawker centres. Originating from the Indian-Muslim community, Roti Prata has evolved into a truly Singaporean comfort food, reflecting the multicultural fusion that defines the local food scene. Thin, flaky, and delightfully chewy, Prata is typically served with savoury curry or enjoyed plain with a sprinkle of sugar. Its crispy exterior and soft layers make it a favourite among locals and tourists alike. What sets Singaporean Roti Prata apart is its adaptability—hawkers often put unique spins on the classic, from egg and cheese fillings to modern fusion options. For those seeking a healthier breakfast, this recipe offers all the authentic flavours of the classic prata while reducing oil and using wholesome ingredients. Whether you’re grabbing a quick bite before work or enjoying a leisurely Sunday brunch, Roti Prata is the perfect way to experience the rich tapestry of Singapore’s hawker culture.
Ingredients
Step-by-step instructions
Step 1 · Combine whole wheat flour
Combine whole wheat flour, salt, and sugar in a large bowl. Make a well and slowly add milk and water, mixing until a soft dough forms.
Step 2 · Knead the dough for 8-10 minutes until it becomes elastic and smooth
Knead the dough for 8-10 minutes until it becomes elastic and smooth. Cover and let rest for 30 minutes.
Step 3 · Divide the dough into 4 balls
Divide the dough into 4 balls. Lightly coat each with olive oil and let rest for another 10 minutes.
Step 4 · On a lightly oiled surface
On a lightly oiled surface, flatten each ball into a thin circle using hands or a rolling pin. Stretch gently until almost translucent.
Step 5 · Fold the edges inward to form a square
Fold the edges inward to form a square, trapping air inside for layers. Add optional egg or coriander before folding for a fusion twist.
Step 6 · Heat a non-stick pan over medium heat
Heat a non-stick pan over medium heat. Drizzle a few drops of olive oil and cook each prata until golden brown and crispy on both sides (about 2-3 minutes per side).
Step 7 · Remove from pan and serve hot
Remove from pan and serve hot, plain or with a side of light dhal or curry.
Why this recipe is healthy
Choosing whole wheat flour and olive oil in this Roti Prata makes it a better choice for weight management and heart health. This recipe avoids deep frying and heavy ghee, reducing overall calories and unhealthy fats. It’s suitable for vegetarians and can be adapted for vegans, making it inclusive for various diets. Enjoy authentic Singaporean flavours while staying mindful of your calorie intake.
A note on tradition
Roti Prata is an iconic breakfast dish in Singapore, celebrated for its versatility and association with hawker culture. Often enjoyed in the mornings at kopitiams alongside teh tarik, prata is a symbol of the island’s Indian-Muslim heritage, but loved by all communities. Its popularity has led to many creative fusion versions, making it a staple from Geylang Serai to Serangoon Road. Prata is also a favourite late-night supper choice for locals.