Roti Perata, an Indian pancake, is the favourite food of most of the Singaporeans. We can easily find this savoury dish at most of the coffee shops, hawker centres and Indian resturants around the clock. There are usually two kinds of roti perata. Roti perata kosong is a plain perata and roti perata telur is a perata with an egg cracked into. Roti perata is made of flour. Mix water, sugar and salt. Add ghee, stir and add liquid mixture to the flour and knead till dough is soft, smooth and firm. Rest about half an hour, shape a small amount of dough into a ball, coat with ghee to prevent sticking. Stack the balls and cover them for four hours or more. Flatten each piece of dough on a greased surface by stretching outwards and finally by tossing in the air, till it becomes a paper-thin dough. Fold sides inwards to form a square, put on hot griddle and fry till golden brown. Turn over and fry till browned. To make a perata with egg, crack an egg on the paper-thin dough before folding it inwards. Make the prata fluffy by clapping each one between the hands. Serve with meat curry or with a sprinkling of sugar. A Singaporean Indian dish, Roti Prata is an all time local favourite fit for breakfast, lunch, dinner or supper!