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Roti prata is Singapore's most beloved Indian flatbread — a flaky, buttery dough of flour, ghee, egg, and water hand-stretched and folded repeatedly to create thin, laminated layers, then cooked on a flat griddle until crispy on the outside and soft and chewy within, served with a bowl of fish or mutton curry for dipping. Brought to Singapore by South Indian Tamil immigrants, roti prata has been adapted into a uniquely Singaporean institution with dozens of variations — plain (kosong), egg (telur), cheese, onion, and even banana or chocolate prata for the sweet-toothed. The skill of the prata master in flipping and stretching the dough thin without tearing it is the mark of a great stall, and the crisp golden layers that result from this technique are what make prata exceptional. It is a deeply multicultural icon of Singapore's food scene, enjoyed at mamak stalls by Singaporeans of all backgrounds at breakfast, lunch, and supper.