Thanks so much for the recipe!! I tried making it yesterday and it turned out sooo delicious, soft and chewy. I highly recommend this recipe, you guys should definitely consider giving it a try. It actually isn’t that hard to make either. 😊
Absolutely brilliant video of demonstration, love it ! And I made my first ever Roti canai for my Malaysian husband ! Shame that I haven’t got the curry sauce for him to go with. Thank you!
This is amazing! I have always had trouble replicating malabar parathas that I see everytime I go to India but I think this is it; this is the one! Your videos are always so accurate and great
This recipe is so underrated! I made some yesterday and I have to make some today. It's so flaky and just absolutely delicious! Unbelievable. Thanks for sharing 💝
Wonderful. Lovely flakey and chewy- just the right texture. I love mine with either egg or onion in them. I'd be making more of spinning the dough a quarter turn so you don't end up with that thicker edge at the far end.
Love this. I made the Trinidad version of this for the family last night to serve with curry chicken. Recipe and process are similar up to the stretching & coiling parts. Similar result and one of my favorite flatbreads.
Great video, and recipe! Thank you for clearly showing the dough slap technic. Recently had roti prata for the first time, can wait to try my hand at making it for breakfast.
Hi! For how long do you need to knead the dough in the mixer? I feel like my KA Pro Mixer heats up pretty fast. Oops - I just realized you mentioned 9 minutes in the video. Do you think in that 9 mins, your mixer had heated up? Which mixer do you have? Edit: I made it tonight, but they turned out too sweet! I weighed everything. 25g is too much, I think. I wasn’t able to flip them out as thinly as you can. Hahah.
If we ever become an intergalactic race and interact with other races, I suspect aliens will know us for our bread. Extraordinary how many dishes we have perfected using ground grains, water, and salt since we evolved from apes.
Je adore the stretchy thin strips of crispy parathas for breakfast. I guess people make these the day before so they can roll them out next morning. If you don't have the touch like me fortunately for you you can also buy them frozen, made by Tesco around here and they really are as good as home made. I'm guessing you could flatten these out and freeze between waxed paper as well. Thanks for the hypnotic video, it's therapeutic watching, really is.
Thankyou for the beautiful recepie, nicely put and enjoyable to watch. During quarantine we need people like you to help us enjoy our moments.. haha . Me and my 12yo son bonding through making this now..
Awesome tutorial, thanks for posting this. Can I ask a question about the dough. If it rips too easily during the flipping process, what is the potential reason for that?
Excellent show and very delicious. It is difficult to weigh flour ,water ,and milk at home since it is not commonly available. In terms of volume say milli litre can you give measurement for flour,water and milk. Example for 250ml of flour milk and water in terms of ml. Can you put a video for hand kneading. Music excellent.
Thanks for the tutorial. However I see the water added is 155ml total of 225 g of flour. Is it the right amount because usually for 1kg of flour I used to add 600ml of water but somehow it is hard after pan fry... Please advise
@Rayan Rizwan I'm late, but it's the gluten in the flour that helps keep the dough together as gluten is very elasticy and strong once you mix the batter around/knead it. This is why cake flour (has less gluten) is used for fluffier, light cakes meanwhile bread flour (has more gluten) is used for chewier, springy breads.
Not a pro, but I don't think it matters all too much as long as you get that elasticy structure in the end. You could knead by hand if you wanted and you'd get the same results. It'd just take longer
I’m assuming you’re originally from Malaysia? I was there when i was little and this bread was the best thing served in hotels! +15 years later i still remembered the taste and after so many trials i came to a method similar to yours! The taste is all in the ghee! I think they used to keep the dough in a bucket full of ghee too. I use my pasta machine to roll the dough thin 🤷🏻♀️
If you don't have an electric mixer with a similar attachment, knead by hand instead since using a whisk would make the dough stick to all the wires of a whisk and a whisk is more frigile so it won't knead well. Kneading by hand will just take longer, but all in all, as long as the dough becomes elasticy enough to thin out and see your hand through it without it ripping, it doesn't matter how it's kneaded.
In indonesia, we filled it with egg and green onion mix or for luxurius added with mutton / beef. Then served with acar or curry depend on the region. Anyway thank you for the recipe.
I am fairly new to baking and making breads. After watching how difficult the process is, I think I am going to stick with my 5 for $2.49 roti paratha pack. The skill level needed for this recipe is almost on par with making croissants.
It isn't too tough and can be quite a fun project to work on if you have some time on your hands :) Especially as there is no yeast in there, if anything goes wrong just roll it back into a circle and let it sit for awhile before trying to stretch it again. Happy baking!
The most artistic roti pratha tutorial i have ever seen!👍👍👍
Thank you so much 😀
its a documentary tutorial
@tulu tututu agree👌😁
Thanks so much for the recipe!! I tried making it yesterday and it turned out sooo delicious, soft and chewy. I highly recommend this recipe, you guys should definitely consider giving it a try. It actually isn’t that hard to make either. 😊
is this refind flour ?
The longass blog type of recipe that's linked in the description is a joke 😂😂
Lies again? Rating Pending USD SGD
Absolutely brilliant video of demonstration, love it ! And I made my first ever Roti canai for my Malaysian husband ! Shame that I haven’t got the curry sauce for him to go with. Thank you!
This is amazing! I have always had trouble replicating malabar parathas that I see everytime I go to India but I think this is it; this is the one! Your videos are always so accurate and great
Thank you! hope you enjoy the recipe! :)
This recipe is so underrated! I made some yesterday and I have to make some today. It's so flaky and just absolutely delicious! Unbelievable. Thanks for sharing 💝
Wonderful. Lovely flakey and chewy- just the right texture. I love mine with either egg or onion in them.
I'd be making more of spinning the dough a quarter turn so you don't end up with that thicker edge at the far end.
Onions? Cut in cubes or whichever way?
@@R_bird117 thats not roti prata
@@stopdropandroll then what is it ? And are u sure u aren't taking into account regional differences
Crispy outside but soft chewy yet cooked inside
Thank you so much for sharing! I just tried it and they came out amazing!!!!!!! So happy. Your video was so nicely made 👏👏👏
Love this. I made the Trinidad version of this for the family last night to serve with curry chicken. Recipe and process are similar up to the stretching & coiling parts. Similar result and one of my favorite flatbreads.
Hola, ¿Podrías regalarme tu receta? Gracias.
Never been so excited about a bread making tutorial
I must try this. You made it look so easy. Thank you
Great video, and recipe! Thank you for clearly showing the dough slap technic. Recently had roti prata for the first time, can wait to try my hand at making it for breakfast.
Happy cooking! :) Hope you have fun making it and it turns out great for you.
Hi! For how long do you need to knead the dough in the mixer? I feel like my KA Pro Mixer heats up pretty fast.
Oops - I just realized you mentioned 9 minutes in the video.
Do you think in that 9 mins, your mixer had heated up? Which mixer do you have?
Edit: I made it tonight, but they turned out too sweet! I weighed everything. 25g is too much, I think. I wasn’t able to flip them out as thinly as you can. Hahah.
I’ve been craving these all day 😫😫
Merci d’avoir partager cette recette.Elle est excellente je viens de la faire et toute la famille a apprécié.
Most sophisticated video ever of what we call Kerala porotta! 😃
The quality of content on this channel is out of this world! Thank you so much for sharing, I'm excited to try out your recipes ❤
Thanks for a full detailed recipe including the the flipping which almost everyone fails at home. You are ***********
If we ever become an intergalactic race and interact with other races, I suspect aliens will know us for our bread. Extraordinary how many dishes we have perfected using ground grains, water, and salt since we evolved from apes.
My human race never evolved from apes. As for the aliens still need to show up. So for now let's go back on earth and enjoy good food
Sorry forgot about the recipe and tutorial, too busy falling in love with the aesthetics and beauty of that dough 😍
Roti Prata with curry is the food of the Gods. I wish the UK serves Prata
Amazing recipe. From your hands I can tell you are not even Malaysian or Singaporean but you have made the best video
she is singaporean
Thank you for this recipe and video. Tried the recipe for the first time and it worked perfectly! Like like 👍🏻!
Je adore the stretchy thin strips of crispy parathas for breakfast. I guess people make these the day before so they can roll them out next morning. If you don't have the touch like me fortunately for you you can also buy them frozen, made by Tesco around here and they really are as good as home made. I'm guessing you could flatten these out and freeze between waxed paper as well. Thanks for the hypnotic video, it's therapeutic watching, really is.
Do you have a recipe for a veggie curry sauce to go with it? The dip dip they usually serve with it?
Impressed by your flipping, you got it so thin
Made this recipe today and it’s the best pratha recipe I have ever tried. So easy and very delicious! Thank you for this amazing video
I miss Singapore the land where I was 1st introduced this amazing roti prata!yummy
Great stuff, made some and it turned out delicious! 👍
Fantastic .this is new tiqnuqe..but why you put hot water then warm water...thanks⚘⚘⚘
Thankyou for the beautiful recepie, nicely put and enjoyable to watch. During quarantine we need people like you to help us enjoy our moments.. haha . Me and my 12yo son bonding through making this now..
That is so lovely to hear and thank you so much. I really appreciate it :)
@@ButtermilkPantry turn our good, will definatelly repeat this recepie.. kids enjoy making too.. made 2 batch, and all gone!🤗🤩
this looks seriously amazing
Oh my gosh that looks good! Thank you so much!
I love roti prata very nice taste and delicious
The best video for making roti bread. Love the clapping technique to flip the dough. Thank you. I love prata roti bread. Subscribed.
Awesome tutorial, thanks for posting this.
Can I ask a question about the dough. If it rips too easily during the flipping process, what is the potential reason for that?
i suggest letting it rest for a longer period to allow the gluten to relax a little more :)
@@ButtermilkPantry will definitely do that next time around - thank you!
New way of cooking roti Stay connected
Excellent video. Thanks
Hi Buttermilk, Can i prepare dough and put it overnight in fridge?
Hi just quick questions milk and water you put together in the same glass? Thank you
Can I use butter instead of glee? Thanks 😊
wo! thanks! . . i love prata!
In Algérie we call it MSSEMEN and in Morocco it’s MLAWI we made it with semoulina it’s very very delicious 😋
Oh my goodness...fantastic video!👏❤
Great video tutorials, expert in the kitchen. And the music isn't annoying.
Nice video! love the prata~
The most elastic dough ive ever seen.. amazing
thank you!
Excellent show and very delicious. It is difficult to weigh flour ,water ,and milk at home since it is not commonly available. In terms of volume say milli litre can you give measurement for flour,water and milk. Example for 250ml of flour milk and water in terms of ml.
Can you put a video for hand kneading.
Music excellent.
Hello darling 😘🌹Thanks for your sharing this cake is very nice and look amazing 😘😘😘💐
Thanks for the tutorial. However I see the water added is 155ml total of 225 g of flour. Is it the right amount because usually for 1kg of flour I used to add 600ml of water but somehow it is hard after pan fry... Please advise
Fantastic demo and very chewy tasty parotta
oh man just discovered your acc and i am in love :’))) can’t wait to try these
Hope you enjoy!
@Rayan Rizwan I'm late, but it's the gluten in the flour that helps keep the dough together as gluten is very elasticy and strong once you mix the batter around/knead it. This is why cake flour (has less gluten) is used for fluffier, light cakes meanwhile bread flour (has more gluten) is used for chewier, springy breads.
Do u put 50g milk and water or just whichever
Hy i like what you do can you do the eclair recipe i have tried the croissant and cookies it was delicious ❤❤👌🏼👌🏼
That looks lovely and delicious. Just wondering, you said medium speed, is it at speed 2 or 4?
Not a pro, but I don't think it matters all too much as long as you get that elasticy structure in the end. You could knead by hand if you wanted and you'd get the same results. It'd just take longer
i've watched lot's of video's on making paratha's.. mine needs to be vegan.. your video is the only one that makes me want to try it out.
You can swap the ghee for coconut oil and make it vegan :)
Love your video. You make it looks so easy. Very flaky. 👍
Beautiful!
Made it, exactly how it tastes from best Singapore hawkers, AMAZING! Thanks :)
So glad you liked it! :)
I’m assuming you’re originally from Malaysia? I was there when i was little and this bread was the best thing served in hotels! +15 years later i still remembered the taste and after so many trials i came to a method similar to yours! The taste is all in the ghee! I think they used to keep the dough in a bucket full of ghee too. I use my pasta machine to roll the dough thin 🤷🏻♀️
I'm actually from Singapore :) But very close! And ghee definitely makes it so much more delicious. ;)
@@ButtermilkPantry fellow Singaporean here!!! Yay!!! May i know what camera you're using??
Roti Canai?
Thank you for sharing ❤️ Singaporean in Spain
This is amazing! Please make more videos :) I am learning so much.
Thank you :)
Thank you very much for sharing. Would you please let me know what is "AP" flour?
All purpose flour
hi may i know if i can use a whisk instead of a electric mixer to mix the ingredients or will that affect how it will turn out ??
If you don't have an electric mixer with a similar attachment, knead by hand instead since using a whisk would make the dough stick to all the wires of a whisk and a whisk is more frigile so it won't knead well. Kneading by hand will just take longer, but all in all, as long as the dough becomes elasticy enough to thin out and see your hand through it without it ripping, it doesn't matter how it's kneaded.
@@naritruwireve1381 i see , thank u so much :) this helps a lot !
great👌 i want to know why it doesnt have yeast in the ingredient?
Great video!! Love it👍👍👍
PERFECTION
Quick question...in the video you add the flour and then other dry (misterious ingredient) what is it??(is not labeled)
Waoooo nice
Beery good 👍
can i skim on condense milk or sugar?
Thank you very much for showing how to flipped the dough and great texture on the Roti 🇹🇭 😊 🇬🇧
My pleasure 😊
Sedapnya❤👍👍💌 syok tonton video ni
😅 Watching you flip those parathas was like watching a magic trick.
Fantastic! Very detailed 👍🏼
In indonesia, we filled it with egg and green onion mix or for luxurius added with mutton / beef. Then served with acar or curry depend on the region. Anyway thank you for the recipe.
Look so good 😍
Can i use just butter instead ghee?
es_se yess you definitely could!! I made mine with butter and it tasted amazing
Ghee is clarified butter. The difference is that butter burns, but ghee / clarified butter doesn't.
Really informative, thanks!
I have a problem with my dough and i followed the whole recipe and my dough is still hard i think i need to do something can i get help
🌈The video so great 😀
💕food looks so delicious!
🌈 love the colors in the video
can you sttore roti in freezer them reheat when needed??
Tq for sharing👍🏻
Can you use 2 of the balls and leave the other 2 overnight? If so fridge or room temp?
Tightly wrapped in the fridge would be advised.
Will oil splatter everywhere when flipping?
you have magic hands! thank
The texture is so great! Thanks for sharing!
A new friend here 👏❤
Looks Positively Delicious ! 🤩
I shall ask someone with more bread making skill and patience to make it for Me 😁 Thank You ☺️🙏🏻😊
looks really nice 👍👍👍🇹🇹🇹🇹🇹🇹
(Sorry if it is off topic), have you a recipe for the chinese dumpligs?
Hi, not at this stage unfortunately :)
I am fairly new to baking and making breads. After watching how difficult the process is, I think I am going to stick with my 5 for $2.49 roti paratha pack. The skill level needed for this recipe is almost on par with making croissants.
It isn't too tough and can be quite a fun project to work on if you have some time on your hands :) Especially as there is no yeast in there, if anything goes wrong just roll it back into a circle and let it sit for awhile before trying to stretch it again. Happy baking!
Give it a shot
I did great at the first time
my wife is picky ...she wants me
to practice MORE( that's her excuse 😂).
Is there a substitute option for the milk?
Yummm
How to make the curry sauce for roti?
👍👍👍
Wow very tasty
It's not only about following your recipes.It's just a pleasure watching them
#foodporn
can i whisk it instead of using mixer?
What’s the size of your pan?
Your bg music is so chill damn!!!
Dont know if it's from a different culture, but this would go well with beef kubideh.
This is indian bread