Directions

1To make the orange compote, boil water, sugar, ginger, cinnamon stick, salt and orange zest in a saucepan. Lower heat and simmer for 8 minutes or until syrup has reduced by half and is slightly thickened. Strain syrup into a bowl of orange pulp segments and chilli. Cover and refrigerate for at least 2 hours or overnight.

2To make the sweet prata, rub 1 tbsp Nuttelex into flour. Pour 45g water into flour & knead. Combine remaining water, milk, sugar and salt in a heatproof bowl and warm in the microwave for 30 seconds. Pour warm mixture into the flour and continue to knead for a further 8-10 minutes until a smooth elastic dough is formed.

3Divide dough into 3 balls. Transfer to a bowl and completely cover the balls in melted Nuttelex. Set aside in the fridge to rest for 2 hours or overnight.

4When ready to cook, oil silicon mat with melted Nuttelex. Use oiled hands with Nuttelex to flatten the ball on the mat surface. Work with 1 dough ball at a time. Pull and stretch from the centre outwards with your fingertips, lifting the thicker edges, gently pulling outwards & adhere on mat.

5Once dough has been stretched thinly, pour 1 tbsp melted Nuttelex over the dough ensuring the whole surface is covered. From one end, roll the stretched dough into a log then coil it into a scroll shape. Tuck the end of the log underneath. Repeat with remaining dough balls.

6Heat a frypan over medium heat. Roll out each coiled dough thinly, brush with Nuttelex and fry in the hot pan until crisp golden brown on each side. Transfer the cooked prata onto a chopping board and use a clapping motion to bunch the prata and separate the layers. Repeat process with remaining dough. Set aside.

7To serve, pour chilled orange compote over sweet prata.