We usually have a packet of frozen roti prata (Singaporean Indian pancake, usually eaten with curry) as a staple in the freezer, and one day, instead of heating a prata in a non-stick pan on the stove top as I usually do, I stuck one in the oven because I had it going for something else. To my surprise, the flat pancake crisped up and puffed up into layers like flaky pastry.
That sparked off ideas of what to do with prata, mostly along the lines of using it as an easy pastry substitute. It's more restrictive than pastry because you are restricted to working with a circle of frozen dough which you can't roll or manipulate. But it is a lot more convenient, and doesn't involve getting out the rolling pin and pastry board. And I thought pre-made pastry was already convenient. This beat even that.
The easiest thing to make was a sausage roll, I simply rolled a prata round a sausage and popped it in the oven. Last week, prata became the pastry topping for a chicken pot pie. That worked out quite well and it was dead easy because you could just place the circular prata over the pie dish and fold it down over the edge.
Then I got adventurous. Prata became the dough for a pasty. It was an ugly-looking pasty, because unlike malleable dough, I couldn't pinch the pancake neatly into a decorative plait where I sealed the ends, let alone decorate it Martha Stewart-like with pastry appliques on top. But hey, looks doesn't matter because once you cut into it, it will just crumble away into flakes anyway, and it tastes just as good.
Oh, that dish in the corner, it was a vegetable soup.
