Roti Prata
Singapore, Singapore
Roti prata is a flaky, pan-cooked flatbread made by stretching and folding dough before griddling it until crisp outside and layered within. It may be plain or filled with egg, onion, cheese or meat, and is commonly served with dhal or curry for dipping.
Why locals eat it
The bread reflects South Indian culinary influence in Singapore and became part of the city’s late-night coffee-shop and casual dining culture. Its appeal is partly theatrical—the slap and fold of the dough—but the texture depends on skilled handling and a hot griddle.
Local tip
Order plain prata first if you want to judge the bread, then try an egg version with curry. It is filling, so share filled pieces when exploring several dishes, and ask which curry accompanies the order.
Typically made with
wheat flour, ghee, water, salt, sugar, curry sauce. Recipes vary — always check with the vendor if you have allergies.