• There are several beliefs about the origin of roti prata. One of them says that roti prata is a kind of flatbread known as parotta in Tamil Nadu. Another says that roti prata originated from Punjab.
• The term “roti prata” consists of the Malay word for bread, roti, and is thus a combination of both Malay and Tamil.

With the more refined and better taste of whole grain ingredients as well as the increasing demand for healthier food options among Singaporeans, more restaurants are offering roti pratas, cakes and pastries made from coarse grains.  (Lianhe Zaobao, 12/12/2018)

印度飞饼(Mainland China, Hong Kong), 印度甩饼(Taiwan)

• Prata kosong (kosong meaning “zero” or “nothing at all” in Malay, which refers to roti prata without any main ingredients) consists of crisp, thin layers of pastry that are fragrant on its own. Roti prata can be eaten with sugar on top, with a fried egg inside, or served with delicious curry. Today, there are many ways to enjoy roti prata. Roti prata topped with chocolate sauce or cheese, for example, is quite popular among locals. Even though roti prata is considered a popular breakfast choice, this Indian dish can also be eaten for lunch, dinner or supper.