Oil/Butter/Ghee
This helps to give the Prata a nice flavour and also in making the dough more pliable. Oil acts like a levening agent by getting in between the gluten sheets. So the more oil, the fluffier the prata. You can omit the oil if you wish, it will just be a little less pliable when you flap and the taste will be a little flat and the prata less fluffy. Most people are so used to the Prata sold outside that they might comment that the homemade ones just lack something. If that is the case, just buy some Planta Margarine and fry your Prata in a pool of that stuff and you will achieve that authentic prata taste! Yes, we have been conditioned to enjoy the taste of Trans Fats!