Learn the easy way to make roti prata/roti canai/roti Maryam that is thin, slightly chewy, crispy, and flaky with only 4 ingredients at home. With one dough you can make plain prata, coin prata, egg prata, and sweet paratha (dessert prata).
Place all ingredients in a mixing bowl of a stand mixer. That's what I'm using to knead the dough. Knead on low speed (speed 2 on KA) for 10-12 minutes until the dough is smooth and reaches window pane stage, meaning when you slowly stretch the dough thin, it won't stretch and a light can pass through because of how thin it is. Proceed to "rest the dough" step
If kneading by hands:
Place all ingredients in a mixing bowl and mix into a shaggy rough dough. Cover and rest for 20 minutes. Then go back and knead the dough again until it is really smooth and stretchy. Proceed to "rest the dough" step
Rest the dough (for both methods):
Divide the dough into 5 equal portions, roll them into round ball. Add about 2 Tbsp of cooking oil on a plate and rub the oil on each dough to prevent the dough from drying out. Cover tightly with a cling wrap and rest for at least 2 hour or as long as overnight. If you plan to do overnight, keep them in the fridge. The longer your rest, the easier it is for you to stretch the dough thin later. Minimum of 2 hours is a must from my experience. Overnight is the best if you are willing to wait
Stretch and shape:
If the doughs have been in the fridge, get them out about 1 1/2 hour before you plan to stretch and shape to let them come to room temperature
Work with one dough at a time and keep the rest covered. Oil your work surface. Gently flatten the dough with your palm and then starting from the center of the dough, use all ten fingers to slowly stretch the dough out in all direction, until you have about 5 inch in diameter and then you can start gently pulling the edge of the dough to stretch it out, moving along the edge to stretch continue to stretch until the dough is very thin and 3 to 4 times its original size. Some parts may tear a bit and don't sweat it. If you rest the dough beyond 2 hours, this is less likely to happen because the dough is very stretchy
For egg prata:
Rub some oil (or you can use melted butter or ghee if you want to go all out) on the surface of the dough all over. Don't skip this part or be skimpy on the oil as this helps to make the layers flaky and separate. Whisk the eggs and spread 1/5 of the beaten egg on the surface of the dough with your hand and then fold the dough into half and then another half and proceed to cooking step
For plain prata (rectangle/square shape):
Rub some oil (or you can use melted butter or ghee if you want to go all out) on the surface of the dough all over. Don't skip this part or be skimpy on the oil as this helps to make the layers flaky and separate. Fold the dough in half and then another half. There is no need to rest the dough after this and you can proceed to cooking
For coin prata:
Rub some oil (or you can use melted butter or ghee if you want to go all out) on the surface of the dough all over. Don't skip this part or be skimpy on the oil as this helps to make the layers flaky and separate. Fold 1/3 over to the middle and the other 1/3 over. Fold in half and you have a long strip now. Pick up one end with the other end stay on your work surface and slowly coil it around and tuck the end underneath. Keep it covered and continue with the rest of the dough
You don't need to rest the dough after shaping and proceed to the cooking step
For plain prata (large round shape):
Rub some oil (or you can use melted butter or ghee if you want to go all out) on the surface of the dough all over. Don't skip this part or be skimpy on the oil as this helps to make the layers flaky and separate. Fold 1/3 over to the middle and the other 1/3 over. You have a long strip now. Pick up one end with the other end stay on your work surface and slowly coil it around and tuck the end underneath. Keep it covered and continue with the rest of the dough. Let the dough rests for 30 minutes
After 30 minutes, get the first dough you coil and then flatten with your palm and stretch it out into a thin disk and proceed to the cooking step
Cooking:
Preheat a non-stick heavy-bottom pan. Add about 1 Tbsp of cooking oil or butter or ghee. Place the dough on the pan and cook until golden brown and crisp over medium heat. You will see the dough puff up here and there, which is a good sign
For coin prata, you may need to cook a bit longer because it's thicker. Watch the heat, you may need to lower the heat a bit so the inside cooked through before the outside is burnt
Remove from the pan. Wait for about 1 minute, for plain and egg prata, use your hands (or use two spatulas if it's too hot for your hands) to fluff and scrunch the dough. The purpose of this is to separate the flaky layers
Serve:
Roti prata needs to be served immediately for that crisp flaky layer. They can be served with savory dish such as curry or as a wrap
For sweet paratha, simply drizzle some condensed milk and some butter. You can also just sprinkle with some granulated sugar (this was the version I grew up eating, just plain sugar over it and we call it roti cane)
Video
Notes
The all-purpose flour I use have about 11% gluten content. The gluten content may vary from brand to brand, so just choose the one closest to this amount. I don't feel like bread flour is necessary. It gives me enough chewiness without overdoing it.
I use grape seeds oil for healthier version. You are welcome to use melted butter or ghee if you prefer