ROTI PRATA
PROCEDURE
- Using a paddle attachment, mix all ingredients except ghee at low speed for 30 seconds until well-combined.
- Switch to a dough hook and mix for 2.5 minutes.
- Gradually add ghee and mix till the dough is smooth. Cover with a plastic wrap and let it rest for 10 minutes.
- Divide the dough into 80g of dough balls and brush it generously with glee. Cover with plastic wrap and let it rest for 6 hours in the chiller.
- Place the dough ball onto a work surface and flatten it to form a flat disc.
- Flip the dough over and flatten again. Repeat 3 - 4 times till the dough is thin.
- Fold the sides into the center to form a square. Place it on a preheated frying pan and fry till brown on both sides.
-
Plain Flour Plus
-
Hong Kong Flour
-
Chakki Atta Flour
-
Cake flour
-
Bread Flour
-
Plain Flour
-
Top Flour
-
Self-raising
-
Wholegrain
-
Semolina
-
Superfine Wholegrain
-
Doughnut Mix
-
Tempura Batter Mix
-
Pancake Mix
-
Cookie Mix
-
Muffin Mix
-
Sponge Cake Mix
-
Recipes by Celebrity Chef Siti Mastura
-
Recipes by Celebrity Chef Daniel Tay
-
Healthy Recipes by Celebrity Chef Siti Mastura
-
Institutional Recipes