Roti prata

Ingredients

• 500 g T45 all-purpose flour
• 260 ml warm water
• 1 piece egg
• 1 tbsp sweetened condensed milk
• 1 tsp fine salt
• 1 tsp granulated sugar
• 4 tbsp sunflower oil
• 90 g clarified butter
• 1 piece yellow onion
• 2 cloves garlic
• 15 g fresh ginger
• 2 tbsp mild curry powder
• 200 ml coconut milk
• 150 ml water
• 1 piece waxy potato
• to taste fine salt

Method

1. Mix the flour, salt, and sugar in a large bowl, then add the egg, condensed milk, warm water, and a drizzle of oil; knead until you have a smooth, supple dough that feels slightly elastic.
2. Divide the dough into even balls, oil them generously, cover, and let rest until they are very relaxed and easy to stretch without resistance.
3. During the resting time, sauté the sliced onion in a little oil until it becomes meltingly soft and golden around the edges, then add the garlic, ginger, and curry powder until very fragrant.
4. Add the diced potato, coconut milk, and water, then simmer until the sauce coats the back of a spoon and the potato is tender; season with salt to taste and keep warm.
5. Oil the work surface, flatten a dough ball with the palm of your hand, then gently stretch it from the center outwards until it becomes very thin and almost translucent in places.
6. Brush the stretched dough with clarified butter, fold the edges toward the center to form a square or flat disc, then let it relax briefly while you shape the others.
7. Heat a large heavy skillet or a crepe pan over medium-high heat, add a dough disc, and cook until the underside is golden, blistered, and crispy, then flip and cook the other side with a little clarified butter.
8. Right out of the pan, gently clap each prata between your hands or with two spatulas to separate the layers, then serve immediately with the hot curry alongside.

Nutrition

Per serving

Energy

897.6 kcal

Protein

16.85 g

Carbohydrate

100.91 g

Fat

45.93 g

Fibre

7.48 g

Calcium

68.26 mg

Iron

4.25 mg

Magnesium

74.58 mg