Roti Prata Recipe

Mix dry ingredients

In a large mixing bowl combine 3 cups all-purpose flour, 1 tsp fine sea salt and 1 tsp granulated sugar. Whisk briefly so salt and sugar distribute evenly.

Combine wet ingredients

In a separate bowl combine 1 cup water, 1 cup warm water and 1/4 cup whole milk. Add 3 tbsp melted ghee (cooled to warm). Stir to combine.

Form dough

Make a well in the dry ingredients and pour most of the wet mixture in. Using a spoon or your hand, mix until a shaggy dough forms. Add additional warm water a tablespoon at a time only if the dough is too stiff — the dough should be soft but not sticky.

Knead

Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic and slightly glossy. Alternatively knead in a stand mixer with dough hook for 6–8 minutes.

Enrich

Brush the dough ball with 1 tbsp vegetable oil or ghee and place back in the bowl. Cover tightly with plastic wrap or a damp cloth.

Rest

Let dough rest for at least 1 hour at room temperature (up to 4 hours). Resting relaxes the gluten and makes the dough stretchable for the characteristic prata layers.

Divide and pre-shape

After resting, punch down the dough lightly and divide into 10 equal pieces (about 60–70 g each for standard prata). Roll each piece into a smooth ball and coat lightly with oil. Cover and rest 15–20 minutes to relax.

Flatten balls

Work with one dough ball at a time on a lightly oiled surface. Using your hands or a rolling pin, flatten the ball into a small disc roughly 4 inches (10 cm) across.

Oil and stretch

Brush the disc lightly with melted ghee or oil (about 1/2 tsp). Using both hands, stretch the disc by gently pulling and slapping it outward near the edges until it becomes a very thin, almost translucent sheet (about 10–12 inches / 25–30 cm). If you can't get it that thin by hand, roll carefully with a rolling pin to thin it.

Fold into layers

Brush the stretched sheet with a little oil or ghee. Starting from one edge, fold or roll the sheet tightly into a long rope about 1 inch (2.5 cm) diameter. Coil the rope into a tight round snail shape (spiral) and tuck the end underneath. Repeat for all portions.

Final rest

Place the coiled rounds seam-side down, cover with a damp cloth and rest 15–20 minutes. This helps the coils relax and open slightly when rolled.

Roll out

Working with one rested coil at a time, press it flat with your palm then roll gently with a rolling pin into a disc about 6–8 inches (15–20 cm) across. Keep a little flour for dusting if surfaces stick, but avoid using too much flour to preserve flakiness.

Preheat pan

Heat a heavy skillet or cast-iron griddle over medium-high heat until hot. Have 1–2 tbsp ghee or oil ready for frying.

Fry first side

Add about 1/2 tsp ghee/oil to the pan and swirl. Place the rolled prata on the hot pan. Cook for 1–1.5 minutes until golden brown spots appear and the surface starts to puff. Press gently with a spatula to encourage even contact.

Flip and finish

Flip the prata and add another 1/2 tsp ghee. Cook the second side 1–1.5 minutes, pressing occasionally. If needed, flip once more and cook briefly so both sides are crisp and flaky. Total cook time per prata ~2–3 minutes depending on heat.

Keep warm

Transfer cooked prata to a plate and keep warm under a clean towel while you cook the rest. Brush with a little ghee if you prefer extra shine and richness.

Serve

Serve roti prata hot with sugar sprinkled for a sweet variation or with dhal, chicken or mutton curry for savory accompaniment. Tear pieces and dip into curry or fold prata and eat plain.