作法
- 麵粉、鹽、蛋、酥油與煉乳放入大碗，逐次加入溫水，用手揉8分鐘至麵團極軟、略黏、富有延展性。
- 分成6等份滾圓，每球完全裹上酥油，浸入抹油的寬碗中。蓋好至少醒4小時，最好過夜。長時間的油浸醒麵，正是讓麵團能拉到極薄的關鍵。
- 備好工作區：抹大量油的平滑桌面（玻璃桌或鋼板最佳）、燒熱的煎台或寬鍋、用於煎製的酥油，以及伸手可及的6顆醒好麵團。
- 取一顆醒好的麵團，在抹油桌面上壓平，開始甩拉——將麵團一邊甩向桌面再向外拉開，邊轉邊延展，直至麵團薄如紙、近乎透明，直徑達60公分。
- 迅速折疊：將四邊向中心折成方形枕狀，再對折一次成更小方形，接縫朝下放置。
- 煎台中大火熱1大匙酥油，放入折好的煎餅，每面煎90秒，並以鍋鏟壓緊。層次會膨起，表面轉為深金黃。出鍋後雙手對拍煎餅將層次拍鬆——這是印度煎餅的「表演秀」。趁熱搭配魚咖哩、扁豆湯，或淋煉乳吃甜口。
Common questions
Can 印度煎餅 be made ahead?
印度煎餅 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is 印度煎餅 spicy?
印度煎餅 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 印度煎餅 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 印度煎餅 to make at home?
印度煎餅 is more demanding — total time around 385 minutes plus marinating/resting where noted. Specific technique (knife work, wok hei, fermentation) makes the difference between a passable result and the real thing.
Can 印度煎餅 be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Roti prata是新加坡的稱呼，馬來西亞稱之為roti canai——同一道菜，文化脈絡略有不同。新加坡的印度穆斯林社群（特別是泰米爾穆斯林商人家族）將其從南印度帶來。新加坡版的變化更多在於餡料：加蛋的、加起司的、加香蕉的、加洋蔥的——這是當代擴張，純粹派對此略有微詞。Tekka一帶Mustafa附近的攤販，以及Race Course Road上歷史悠久的老店，是新加坡的味道標竿。
