Platha
Buttery Multilayered Flatbread
Why This Recipe Works
The Asian answer to the croissant, Platha is a flaky, buttery flatbread that can be served savory with curry or sweet with condensed milk. It relies on a unique folding and stretching technique to create its signature layers.
Instructions
Mix the dry ingredients with water until a tacky dough forms, then knead it by punching it down repeatedly to develop elasticity.
Let the dough rest for 20 to 50 minutes until soft, then divide into 5 balls and coat them in a mixture of melted butter and oil.
Stretch each ball on a buttered surface into a translucent sheet, then smear with butter and fold it into a long strip and finally a coiled ball.
After a final rest, flatten the dough into a disk and griddle in a hot cast-iron pan until golden brown and flaky on both sides.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days. Reheat in a dry skillet or toaster oven for best results.
Can I make this ahead of time?
The dough can be made a day ahead, kept in the refrigerator, and brought to room temperature before stretching and cooking.
