Sorry for the absence guys!
Life has been getting in the way again. Lab work and student training along with Japanese food parties have left me distracted.
The recent flooding in Hiroshima and Kyoto have made things a little difficult.
On Friday, the university campus was nearly flooded.
One neat thing about Japan is that if there are any emergencies, every phone (well nearly every phone) gets an emergency warning from the phone company about evacuation notices.
They are useful, but also quite annoying if a lot of them come on at once. And apparently Irish phones also receive the warnings, meaning if a landslide occurs, I will know.
Too bad it’s all in Japanese.
Today is a smaller batch recipe for prata/ flatbreads which you can freeze for a later date if you don’t want to eat them all at once. It’s a perfect size for a smaller kitchen or for people with limited counter space and limited freezer space.
Simply reheat them using a frying pan from frozen with a small bit of oil and enjoy with curry, dahl or chutney and some salad if desired .
I highly recommend using butter or ghee for this recipe or solid margarine (without trans-fats!) if butter is too expensive.
Oil does work and this does taste nice with sesame oil, but for an authentic taste, I recommend ghee or butter.
Homemade ghee is quite easy to make at home from butter, but if you are watching your saturated fats, a vegetable oil spread suitable for baking or cooking can be used instead.
Don’t use the light spreads though as they can affect the texture of the bread.
Small Batch Mini Flatbreads/ Prata
Adapted from: Home Hawkers: Roti Prata and Fish Curry
Prep time: 7 minutes
Cook time: 5-7 minutes
Total time: 15 minutes
Yield: 5 flatbreads
- 120g / 1 cup
- 40g / 1/3 cup
- 1/4 tsp
- 15g / 1 tbsp
- 120 ml / 1/2 cup
- 15g butter / 1 tbsp
- In a medium bowl, whisk together all of the dry ingredients and make a well in the centre.
- Slowly whisk in the water and 15g of the melted butter and then mix with a wooden spoon until well combined and a dough forms together.
- Knead slightly until the dough comes together more and then flour your hands and split the dough into five smaller balls.
- Wet down your hands and flatten down the dough and use a rolling pin if desired to make them smaller.
- Heat 15g/ 1 tbsp of butter in a large frying pan and then once melted add the dough balls. If your frying pan is not big enough then divide the dough into 2 and 3 flatbreads and then cook in 2 batches.
- Cook on each side for 2-3 minutes on medium heat and then place on a plate and serve.
- Spray or add more butter into the pan if you need more or they start sticking.
- If desired, spread melted butter over the top and bottoms of each flatbread after cooking using a silicone pastry brush to get more of the buttery flavour like a traditional prata recipe without the extra calories from adding lots of ghee.
- Serve warm with curry or chutney and if desired, freeze the leftovers after cooking in plastic wrap for up to a month.
- To reheat from frozen, heat oil in a pan and reheat the same way you cooked them.
Makes 5 flatbreads
Serving size: 1 flatbread
|Amount Per Serving|
|% Daily Value *|
|Total Fat 5 g||8 %|
|Saturated Fat 3 g||15 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 12 mg||4 %|
|Sodium 338 mg||14 %|
|Potassium 2 mg||0 %|
|Total Carbohydrate 24 g||8 %|
|Dietary Fiber 1 g||3 %|
|Sugars 1 g|
|Protein 2 g||5 %|
|Vitamin A||3 %|
|Vitamin C||0 %|
If desired, you can add more butter, however I was trying to keep the calories down for this one while still keeping some of the prata flavour.
You can also use oil like olive oil, however butter tastes much better. You can use a solid margarine, however using a spread will affect the texture of the bread.