Singapore Crispy Flaky Pancake

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This crispy, golden-brown flaky pancake is a beloved Singaporean breakfast staple inspired by Indian immigrant traditions. The dough is stretched paper-thin, folded into layers, then pan-fried with ghee until shatteringly crisp outside and tender within. Serve it hot with a side of curry or a drizzle of condensed milk for an authentic hawker-center experience.

Nutrition Facts

Per serving (estimated)

• 295 kcalCalories
• 13 gFat
• 7 gSaturated Fat
• 39 gCarbs
• 1.5 gFiber
• 3 gSugar
• 6 gProtein
• 310 mgSodium
• 85 mgPotassium
• 25 mgCalcium
• 2.3 mgIron
• 0 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the dough

• 2 cups (260 g) all-purpose flour, plus extra for dusting
• 1/2 teaspoon fine salt
• 1 teaspoon granulated sugar
• 3/4 cup (180 ml) lukewarm water
• 2 tablespoons plain yogurt
• 1 tablespoon melted ghee, plus more for brushing

For cooking

• 3-4 tablespoons ghee or clarified butter, divided
• 1/2 cup (120 ml) warm water for stretching

For serving (optional)

• 1 cup chicken or fish curry, warmed
• 1/4 cup condensed milk or sugar
• 1 small dish of dhal

Directions

1. In a large mixing bowl, whisk together the flour, salt, and sugar. Add the lukewarm water, yogurt, and 1 tablespoon melted ghee, then mix until a shaggy dough forms.
2. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Coat with a thin layer of ghee, cover with a damp towel, and rest at room temperature for at least 1 hour (or up to 2 hours).
3. Divide the rested dough into 4 equal balls. Brush each ball generously with ghee and let them rest, covered, for 15 minutes more.
4. Working with one ball at a time, dip your fingers in the bowl of warm water and press the dough outward on an oiled surface, rotating and stretching until it becomes a paper-thin sheet almost translucent when held to the light.
5. Brush the stretched sheet lightly with ghee, then fold the two outer edges inward to form a long strip, and roll the strip up tightly into a spiral coil. Flatten the coil gently, cover, and rest for 10 minutes.
6. Heat a flat cast-iron skillet or nonstick pan over medium-high heat and add about 1 teaspoon ghee. Place one coil on the pan, press it outward into a 6-7 inch round, and cook for 2-3 minutes until golden spots appear underneath.
7. Flip the pancake, drizzle another teaspoon of ghee around the edges, and cook the second side for 1-2 minutes until deeply golden and crisp. Repeat with remaining coils.
8. Transfer to a plate, slap gently between your palms once or twice to fluff the layers, and serve immediately with warm curry, dhal, or a drizzle of condensed milk.

Cook’s Notes

• Resting the dough is non-negotiable: a well-hydrated, rested gluten network is what allows the dough to stretch without tearing and creates those signature flaky layers.
• Wetting your fingers while stretching (instead of flouring) is the traditional Singaporean hawker technique that prevents sticking and keeps the layers distinct.
• For maximum crispness, cook on a well-seasoned cast-iron skillet over medium-high heat and don't rush the browning; ghee can handle higher heat than butter without burning.
• Save any leftover uncooked spirals in the fridge covered in plastic wrap for up to 24 hours; just roll and stretch them fresh before cooking.
• If you want extra fragrance, swap 1 teaspoon of the flour for toasted gram flour (besan) in the dough.

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