Baked Roti Prata with Egg

Name: Baked Roti Prata with Egg
Cuisine: singapore
Ingredients: 200 g All-purpose flour; 120 ml Water; 1 tsp Salt; 2 tbsp Vegetable oil; 2 large Eggs; 1 tbsp Chopped onions

A recipe from singapore.

🇸🇬 singaporeQuick MealOne-PotLow Sodium

Nutrition (per serving)

460Calories

20 gProtein

50 gCarbs

18 gFat

4 gSugar

1180 mgSalt

Ingredients

200 g All-purpose flour
120 ml Water
1 tsp Salt
2 tbsp Vegetable oil
2 large Eggs
1 tbsp Chopped onions

Method

In a large bowl, mix 200 g all-purpose flour with 1 tsp salt, then gradually whisk in 120 ml water until a smooth dough forms.
Knead the dough on a lightly floured surface for 5 minutes until elastic, then cover with a damp cloth and let it rest for 30 minutes.
Divide the rested dough into 4 equal portions, roll each into a thin circle, and lightly brush each side with 1 tsp vegetable oil.
Heat a non-stick skillet over medium heat, about 3–4 minutes, then place one dough circle in the skillet.
Cook for 1–2 minutes until bubbles form on the surface, then flip and cook the other side for another 1–2 minutes until lightly golden.
While the roti is cooking, crack 2 eggs into a small bowl, whisk with a pinch of salt, then pour into the skillet around the roti, cooking until the whites are set and the yolks are still runny, about 2–3 minutes.
Slide the finished roti with egg onto a plate, sprinkle chopped onions, and serve immediately.