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A stack of crispy, golden-brown Roti Prata filled with eggs and melted cheese, served on a plate.

Roti Prata with Eggs and Cheese

A crispy, flaky Roti Prata filled with egg and cheese, pan-fried to golden perfection. This Southeast Asian flatbread is easy to make and pairs well with curries or can be enjoyed as a standalone dish.
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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time: 1 hour
Total Time 1 hour 20 minutes
Course Breakfast, Side Dish, Snack
Cuisine Malaysian, Singaporean, Southeast Asian
Servings 4 servings
Calories 486 kcal

Equipment

Ingredients
 
 

  • 2 cups all-purpose flour
  • 5 tbsp unsalted butter melted
  • ½ tsp salt
  • ½ cup warm water
  • 1 cup shredded semi-hard cheese cheddar, gouda, or mozzarella
  • 1 large egg

Instructions
 

  • Mix flour and salt in a bowl. Add melted butter and mix until combined. Gradually add warm water while kneading until the dough is smooth and elastic. Cover with a damp towel and let rest for at least 1 hour.
    Roti Prata with Eggs and Cheese
  • Divide the dough into 4 pieces for thin roti or 2 for thicker ones. Roll each piece as thin as possible. Lightly brush with melted butter, spread the beaten egg, and sprinkle cheese. Fold into a square by bringing the edges toward the center.
    Thinly stretched dough with beaten egg and shredded cheese, partially folded.
  • Heat a skillet over medium heat and lightly oil it. Place a roti prata in the pan and cook for about 2 minutes per side, pressing gently until golden and crispy. Repeat with the remaining portions. Serve warm.
    Golden brown Roti Prata cooking in a pan, crispy and flaky.

Notes

Resting is crucial: Allowing the dough to rest for at least an hour ensures elasticity, making it easier to stretch and creating flakier layers.
Thin stretching technique: The dough should be stretched as thin as possible before folding. This helps achieve the signature crispy and layered texture.
Medium heat for perfect crispiness: Cooking over too high heat can burn the outer layer while leaving the inside raw. Keep the heat at medium for even cooking.
Oil vs. Butter: Using butter gives a richer taste, but a neutral oil prevents excessive browning. Choose based on preference.

Nutrition

Serving: 120gCalories: 486kcalCarbohydrates: 48gProtein: 15gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 112mgSodium: 498mgPotassium: 110mgFiber: 2gSugar: 0.3gVitamin A: 788IUCalcium: 221mgIron: 3mg
Keyword Cheese-stuffed flatbread, Crispy flatbread, Egg and cheese prata, Malaysian roti, Roti Prata
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