Rotadilla with Sambal Kecap Manis by Chef Nora Haron

Roti Ingredients:

Yields: 5 

Dough Ingredients:

130 grams of all-purpose flour

130 grams of bread flour

20 grams of melted ghee

1 tablespoon of condensed milk

155 grams of room temperature water

A pinch of salt


  1. Using a dough hook attachment in a standing mixer, mix both the flours, salt, melted ghee, condensed milk, and water until a dough is formed - about 8-10 minutes. Leave the dough in the mixer to rest for 5 minutes. Turn on the mixer and knead for an additional 5 minutes.
  2. Divide the dough into 5 equal portions about 90grams each. 
  3. Roll each portion into a smooth ball. 
  4. Coat each ball with softened ghee and place it in a greased container.
  5. Cover. Chill overnight or at least 6 hours.
Chicken Filling Ingredients:

2 chicken breasts

1 pack of Indomex Spice Rub 

1 cup Chopped Cilantro

2 cups shredded Cheddar Cheese


  1. Heat oven to 400 degree Fahrenheit.
  2. Using a paper towel, pat the chicken breasts dry.
  3. Rub the chicken breasts with 1 pack of the Indomex Spice Rub.
  4. Place the chicken breasts on a sheet pan, cover with foil and roast for 45 minutes. 
  5. Once cooled, shred the chicken breasts, season with chopped cilantro, salt and pepper. 
  6. Fold 2 cups of shredded Cheddar Cheese (more if you like).
  7. Divide filling into 5 equal portions and set aside.

Assembling the Rotidilla:

Vegetable Oil

10 Tablespoons Softened Ghee 


  1. Remove the dough balls from the chiller. Rest at room temperature for 10 minutes.
  2. Grease your cleaned countertop with your hands with vegetable oil. 
  3. Flatter each ball onto the greased countertop. 
  4. Using the heel of your palm, stretch the dough as thin as you can without tearing. (it's ok if it tears)
  5. Lift the edges of the dough and gently pull to stretch it out.
  6. Spread 1 Tb of softened ghee onto your stretched dough.
  7. Grab a portion of the chicken/cheese filling and spread it around the stretched dough.
  8. Lift each end of the dough to come to the middle. Repeat on all sides like an envelope.
  9. Repeat with the rest of the dough to make 5 Rotidillas.
  10. Rest for 10 minutes. 
  11. Heat a griddle on medium-high heat.
  12. Melt 1 Tablespoon of ghee onto the hot griddle.
  13. Transfer each Rotidilla onto the griddle and begin cooking about 2-3 minutes on each side or until browned.
  14. Enjoy warm with Sambal Kecap Manis.

Sambal Kecap Manis Sauce


3 Tablespoons of ABC Kecap Manis Sauce

1 Tablespoon Lime or Lemon Juice

1 clove of garlic, minced

1 inch of ginger, minced

1 Jalapeno or Thai Bird's Eye Chili, minced

Kosher Salt


  1. Mix all ingredients, season with salt.