Why Roti Prata Dough is Sweet?
Reflecting on my younger days, I remember living in a flat with a balcony that overlooked a bustling Chinese coffee shop. It was there I had the pleasure of watching the owner of the roti prata stall work his magic. With expert hands, he would hand-knead the dough in a massive plastic tub, dedicating at least 20 minutes to ensure it became perfectly smooth and elastic. After that, he would divide the dough into small balls, splashing each one with a generous amount of cooking oil. I learned that this soaking process, lasting at least 30 minutes, was essential for relaxing the gluten and preparing the dough for its transformation into delectable roti prata. Throughout the day, I watched him skillfully shape and toss the dough, creating those iconic layers with each swing.
I’ve also come across roti prata shops that take things a step further by fermenting the dough overnight in the refrigerator. This extra time allows for the development of gluten, resulting in an irresistibly soft and tender texture that elevates the final product.
The addition of sugar or sweetened condensed milk introduces a subtle sweetness to the roti prata. This enhances the overall flavor, balancing the savory elements that often accompany the dish. Sugar can promote browning and caramelization during cooking, leading to a more visually appealing and flavorful crust. But then today’s roti pratas are far more sweeter than the ones sold in the 1970s! The addition of sweetened condensed milk adds a slight creaminess to the dough, impacting the final texture and offering a richer mouthfeel.
A roti prata stall owner mentioned that adding sugar to the dough helps make it soft, which in turn makes it more pliable and easier to stretch or swing thin without tearing. He also explained that sugar can help retain moisture in the dough, improving its texture and preventing it from becoming too dry during cooking.
Personally, I prefer my roti prata without sugar when I’m enjoying it with curry, but I love a lightly sweetened roti prata when I’m having it with jam or sliced bananas.
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