Entree: Singapore – Singapore Hawker Cuisine – Roti Prata (Pan-fried layered flatbread with a crisp exterior and soft interior, served with spiced curry for dipping)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 25 min

Additional 3 hrs

Total 3 hrs 30 min

Ingredients

- For the prata dough:
  - 3 cups (360 g) all-purpose flour
  - 1 tsp (6 g) salt
  - 1 tbsp (12 g) granulated sugar
  - 1 cup (240 ml) warm water (about 95–105°F / 35–40°C)
  - 2 tbsp (30 ml) vegetable oil, plus more for coating the dough
  - 2 tbsp (28 g) ghee or melted butter (for laminating and frying)
- For pan-frying:
  - 1/4 cup (60 ml) vegetable oil or ghee, divided
- For the curry (to serve with prata):
  - 1 lb (454 g) boneless chicken thighs, cut into bite-size pieces
  - 2 tbsp (30 ml) vegetable oil
  - 1 large onion, sliced, about 8 oz (225 g)
  - 4 cloves garlic, minced
  - 1 tbsp (15 g) ginger, minced
  - 2 tbsp (14 g) curry powder
  - 1/2 tsp (1 g) ground turmeric
  - 1 can (14 oz / 400 ml) coconut milk
  - 1 cup (240 ml) water or chicken broth
  - 1 tsp (6 g) salt, or to taste
  - 1 tbsp (15 ml) lime juice
  - 8–10 curry leaves (optional)
  - Fresh cilantro for garnish

Instructions

1. Make the dough: In a large bowl, combine the flour, salt, and sugar. Add the warm water and 2 tbsp (30 ml) oil and mix until a rough dough forms. Knead on a lightly oiled surface for 8–10 minutes until smooth and elastic. Shape into a ball.
2. Oil and rest: Coat the dough ball lightly with oil, place in a bowl, cover with plastic wrap or a damp cloth, and rest at room temperature for 2–3 hours (or refrigerate overnight for convenience). Resting relaxes the gluten and makes stretching easier.
3. Divide and pre-oil: After resting, divide the dough into 8 equal pieces. Roll each into a tight ball and coat lightly with oil. Let rest covered for 15 minutes.
4. Stretch and laminate: On a very lightly oiled surface, flatten one dough ball into a thin disc with fingers or a rolling pin. Using your palms, gently stretch and flip the dough until it is almost translucent and very thin. Brush with a little ghee or melted butter, then fold into thirds and roll or coil into a spiral to create layers. Flatten gently with the palm to form a round disk about 6–8 in (15–20 cm) across. Repeat with remaining dough.
5. Pan-fry the prata: Heat a heavy skillet or griddle over medium heat. Add about 1 tsp (5 ml) oil or ghee. Place a rolled prata on the skillet and cook 1–2 minutes until golden and blistered, flip and press gently with a spatula, cook another 1–2 minutes, adding a little more ghee to crisp the surface. Cook until both sides are golden and crisp at the edges but still soft inside. Keep cooked prata warm under a towel while finishing the rest.
6. Make the curry: While finishing the prata, heat 2 tbsp (30 ml) oil in a saucepan over medium heat. Sauté the sliced onion until soft and starting to brown, about 6–8 minutes. Add garlic and ginger and cook 1 minute more.
7. Add spices and chicken: Stir in the curry powder and turmeric and cook 1 minute to bloom the spices. Add the chicken pieces and cook until sealed on the outside, about 4–5 minutes.
8. Simmer: Pour in the coconut milk and 1 cup (240 ml) water or broth and add curry leaves if using. Bring to a gentle simmer, reduce heat, and cook uncovered for 12–15 minutes until the chicken is cooked through and the sauce has thickened slightly. Season with salt and finish with lime juice.
9. Serve: Plate the warm roti prata with the chicken curry alongside. Tear or fold pieces of prata and dip into the curry. Garnish the curry with cilantro.