Roti prata

When Andrew Ray was in Bali, he ate at a restaurant that specialised in making interesting dishes out of the basic roti. Inspired, he came back to Australia and started Kafe Kooks - his ode to this versatile dish.

Credit: Tammi Kwok

• makes

  10

• prep

  15 minutes

• cook

  15 minutes

• difficulty

  Mid

Ingredients

• 400 g ultra white flour (see Notes)
• 2 tbsp white sugar
• 1 tbsp salt
• 3 tbsp condensed milk (see Notes)
• 2 tbsp vegetable oil or melted ghee
• 200 ml water
• Margarine
• Vegetable oil
• Melted ghee, to drizzle

Resting time: 3 hours

Instructions

1. Using an electric mixer with the dough hook attachment, add all ingredients (except the flour) into a mixing bowl and mix thoroughly, ideally until the sugar is dissolved.
   
2. Add flour and mix on low speed for about 10 minutes or until one large ball is formed (all mixture should come away from the sides of the bowl).
   
3. Remove from the mixing bowl and rub the outside of the dough ball with vegetable oil, place into a clean bowl and rest at room temperature for 30 mins.
   
4. Once rested, divide the dough into 10 balls.
   
5. Rub each ball with a thin coat of margarine and place tightly packed into a container, making sure there is no excess air around the balls
   
6. Lightly cover the balls with cling wrap and leave at room temperature to rest for 3 hours
   
7. When you are ready, lightly oil a clean kitchen bench, making sure to thoroughly oil your hands as well. Gently flatten each ball out with your palm, making sure the edges are thinner than the centre.
   
8. Gently slide your hands under the edge closest to you, lifting the dough and lightly landing it back down on the bench while rotating it 45 degrees clockwise. Continue this until the dough is translucent enough to just see the bench below.
   
9. Drizzle the centre with melted ghee, and fold it in thirds toward the centre, to make a square.
   
10. Heat 2 tsp of oil in a large frypan over low-medium heat, and gently place the roti, seam-side down, into the middle of the pan. Fry for about 2 minutes, or until golden brown, before frying on the other side. Repeat this process for the rest of the prata dough.
    
11. Serve warm, with your favourite curry or sambal.

Notes

• Ultra white flour is a premium low-ash white flour and can often be found in many Asian grocery stores. If you can’t source it then using any good quality white flour will work just as well.

• It is best to always use room temperature water, condensed milk & ghee because if they are too cold or hot it will have a different effect on the flour

• The small dough balls can be kept for 2 days in the fridge, but it is recommended to allow them to thoroughly come to room temperature before trying to stretch them.

This recipe is part of our SBS Food social video series, I Want to Make That. Follow the series on our Instagram and TikTok. Are you interested in more recipes and videos? Why not try throwing pizza or shaping ma'amoul at home?

This recipe was provided by Kafe Kooks. Photography by Tammi Kwok.

Watch our social recipe video here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.