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Roti Prata is the Singaporean version of the Indian pancake called paratha. Made from dough consisting of fat, egg, flour and water. Watching a prata being made is almost as much fun as eating it. With a few deft flicks of the wrist, a skilled "prata" man transforms a small elastic dough blob into a paper-thin sheet. snapping and flapping it through the air. This same prata is then folded and tucked into a square, tossed onto a hot griddle and fried to a golden brown. A Quick squeeze to fluff up the soft inner layers and flaked up to a crisp crust. Ready to be devoured with a splash of curry gravy or a sprinkle of sugar.

Prata orders have their own jargon, kosong for a plain prata, telur to have an egg cracked into it before it is folded, plaster to have an egg cracked over it while it fries and bawang for an onion-stuffed treat. Recent topping innovations include sardines, tomatoes, and even cheese, and ice cream. Eating Prata is a favourite pastime for Singaporeans and you can see it being enjoyed everywhere  24 hours a day.

Recommended

• Casuarina Curry
  The plain prata are super-fluffy inside thanks to an intricate method of folding and tucking the dough.Soulfood Food Court, #01-01 Matrix Block, 30 Biopolis St, Biopolis

• Al-Jilani Restaurant
  This 24-hour eatery is popular among backpackers, and has a large menu of pratas as well as fried rice and noodle variations.127 Bencoolen Street         

• Theme Catering Services
  Very crisp prata served with pungent, thick curry gravy. Tuck in and enjoy a great view of Marina Bay.70 Collyer Quay, #01-02 Clifford Pier

• Prata Cafe
  This 24-hour eatery is popular among students as it is situated next to a campus hostel. 26 Evans Road

• The Cheese Prata Shop
  Very crisp prata served with Cheese. You can't match the imagination at this prata shop. 16-18 Clementi Road (near Kent Ridge Bus Terminus)

Recipe

Ingredients:

• 3 Cups flour
• 5 tbsp Melted ghee or margarine
• 3 - 6 tbsp Vegetable oil
• 1 Cup warm milk
• 1 tsp Salt

How to make Roti Prata:
Sift the flour and salt into a big bowl, add ghee and stir till mixture looks crumbly.
Slowly pour in the milk and mix properly.
Knead the dough without adding extra flour till it pulls away from the bowl and forms a soft ball.
Continue kneading till the dough is slightly sticky, for about 10 minutes.
Cut the dough into 8 pieces and roll each piece into a ball, flatten it slightly and massage it with ghee.
Put the flattened balls on a tray and cover it with a wet cloth.
Let the dough rest for about 5 hours.
Now evenly oil a rolling pan and work surface with ghee.
Roll out each ball and extend it into a paper-thin circle, about 9 inches in diameter.
Heat a skillet on medium flame and grease it with 1 tsp each of a vegetable oil and ghee.
Fry the roti gently for about 2 minutes till the bottom is properly browned. When the bottom is golden brown and speckled and the roti is puffy, take out it and drain on a paper towel.