Roti Plata Recipe

Mix dry ingredients

In a large bowl combine 3 cups all-purpose flour and 1 tsp salt. Whisk briefly to distribute the salt evenly.

Incorporate fat

Add 2 tablespoons vegetable oil or melted ghee to the flour. Rub it lightly with your fingertips until the mixture looks slightly crumbly and the fat is evenly distributed.

Add water & knead

Gradually add about 1 cup room-temperature water, mixing with your hand or a spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead 6–8 minutes until smooth, supple and just slightly tacky. Add small splashes of water if too dry or a dusting of flour if too sticky.

Rest

Form the dough into a smooth ball, coat lightly with 1 teaspoon oil, place in a bowl, cover tightly with plastic wrap or a damp cloth, and let rest for at least 30 minutes (up to 2 hours). Resting relaxes gluten and makes rolling easier.

Portion

After resting, punch down the dough and divide it into 8 equal pieces (each about 70–80 g). Roll each piece into a smooth ball and arrange on a lightly oiled tray; cover with a damp cloth so they don't dry out.

Roll thin

Lightly flour your work surface with the optional fine wheat flour or all-purpose flour. Take one dough ball and roll it into a thin circle about 8–9 inches (20–23 cm) in diameter. Aim for even thickness; it should be thin but not tearing.

Apply fat

Brush or lightly spread about 1/2 tablespoon melted butter or ghee evenly over the rolled circle, leaving a small margin at the edge.

Fold & coil

Fold the circle in half to make a semicircle, brush the flat side with another 1/2 tablespoon butter/ghee, then fold again to make a quarter circle. Starting from the outer curved edge, roll the quarter circle into a tight spiral (coil) like a cinnamon roll. Tuck the tail underneath to form a neat pinwheel. Repeat for remaining balls.

Second rest

Cover the coiled pieces and let them rest 10–15 minutes. This relaxes the dough and makes the next roll-out easier.

Roll out spirals

Working with one coil at a time, dust lightly and press the coil flat with your palm, then gently roll into a 7–8 inch (18–20 cm) round about 2–3 mm thick. The layers should open slightly and show faint rings.

Preheat skillet

Heat a heavy skillet or cast-iron tawa over medium-high heat until hot (about 2–4 minutes). Reduce heat to medium. Keep a small bowl of melted butter/ghee nearby for brushing while cooking.

Cook first side

Place the rolled roti on the hot dry skillet. Cook for 30–45 seconds until small bubbles form and underside has pale golden spots.

Flip & apply fat

Flip the roti and immediately brush the cooked side with about 1/2 teaspoon of butter or ghee. Cook the second side 30–45 seconds until golden spots appear.

Press & finish

Flip again and, using a spatula or tongs, gently press and lift the roti so layers puff and separate slightly; cook another 15–30 seconds. Brush the cooked surface with a little more butter/ghee. Remove to a tray and cover with a clean cloth to keep warm. Repeat with remaining rotis, adding 1–2 teaspoons oil/ghee to the skillet between batches if needed.

Adjust heat & consistency

If rotis are browning too quickly before cooking through, lower the heat. If they take too long to color, slightly increase heat. Aim for a balance where layers cook and get crisp, with soft interior layers.

Stack rotis and brush lightly with additional melted butter or ghee if desired. Garnish with chopped cilantro and sliced green chiles if using. Serve warm alongside yogurt, curry, dal, or chutney.