World's Most Delicious Food

We all know that roti prata belongs to a group of bread indigenous to India. But there are groups in Singapore that said roti prata is either of Punjabi origin or introduced by Muslim conquerors. Whatever its origin, roti prata is well liked among most Singaporean and also across the borders in Malaysia.

Roti prata is a soft, yet crisp flatbread often severed with mutton or dhal curry or sugar (Singaporean style). This dish has existed for years. Many believe that roti prata is derived from pancake recipes from Pakistan and India. The word “Praratha” means flat bread in Hindi. It started with only two types of prata – plain prata and prata with egg. Roti Prata is one of the most popular breakfast items here in Singapore.

Roti Prata basic ingredients are flour, ghee or margarine and salt. Water is added to the flour to form a stiff dough, which is then kneaded. Yielding dough that is soft and pliable is an important part of the preparation.

It is said that kneading the dough would create air and making it light. Right after the kneading is complete, the dough would then be divided into smaller portions and let to rest for at least 5 hours or overnight.

The flipping of the dough has always captured the curiosity of passerby, locals and even tourist alike. Before the flipping begins, the ‘prata man’ will grease his worktable with cooking oil. He will then flatten the dough on the table before getting into swift movements. Stretching the dough left to right until it is paper-thin. Normally, it is stretched four to five times its original size.

Many claims that the stretching of the dough is an art on its own making it the most difficult part of creating a roti prata.

Most of the roti prata is stretched into a circular disc or rectangular shape. Normally, roti prata plain is shaped in a circular disc while prata eggs are shaped in rectangular form.

He would then carefully place it on the hot greased griddle. It is said that a well-made prata should be crispy on the outside and soft inside.

Today, there are many variations of roti prata in Singapore – ranging from plain prata to mushroom filling and even ice cream prata.

Here are some interesting facts about roti prata:

1. Roti Prata is also popular in Malaysia but it goes by the name Roti Canai. Really it is the same thing. But Malaysians prefer to eat it with sambal.

2. In 2011, CNN Go listed Roti Prata in world’s 50 most delicious food.

3. Roti Prata is best eaten with your fingers and not fork and spoon.

So if you happened to be in Singapore, don’t miss out on one of the World’s most delicious food – Roti Prata!