Roti Prata

Prepare the Dough

In a large mixing bowl, combine the all-purpose flour, salt, and sugar.

Add the vegetable oil or ghee and mix well.

Gradually add water while mixing the dough until it comes together. The dough should be soft and slightly sticky.

Knead the Dough

Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.

Divide the dough into 8 equal portions and shape each portion into a ball.

Coat each ball with a little oil, place them on a plate, cover with plastic wrap, and let rest for at least 2 hours or overnight in the refrigerator.

Shape the Roti Prata

Lightly oil your work surface and rolling pin.

Take one dough ball and flatten it with your hands or rolling pin as thin as possible. The dough should be almost transparent without tearing.

Fold the flattened dough into a square or roll it up into a coil and then flatten it again to form a square or round shape.

Fry the Roti Prata

Heat a skillet or griddle over medium heat and add a little oil or ghee.

Place the shaped roti on the skillet and cook for 2-3 minutes on each side until golden brown and crispy.

Repeat with the remaining dough balls, adding more oil or ghee as needed.

Serve