Street-Side Banana Roti
A paper-thin, flaky flatbread stretched by hand until translucent, then pan-fried with sliced ripe bananas in sizzling butter until golden and shatteringly crisp. Folded into a neat parcel and drizzled with sweetened condensed milk and a dusting of sugar, this is Thailand's beloved sweet street breakfast.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 egg
+ 9 more ingredients
Instructions
Mix flour, sugar, and salt in a large bowl. Make a well in the center and add the egg, warm water, and 2 tablespoons condensed milk. Stir until a shaggy dough forms.
Turn the dough out and knead for 10 minutes until very smooth and elastic. The dough should be soft and slightly tacky but not sticky.
Divide the dough into 6 equal balls. Coat each ball generously with vegetable oil, place on an oiled tray, cover, and rest for at least 30 minutes.
On a well-oiled surface, flatten one dough ball and begin stretching it by hand, pulling gently from the edges and tossing it like pizza dough until it is paper-thin and nearly translucent.
Heat a flat griddle or large skillet over medium-high heat. Add a tablespoon of butter and let it sizzle.
Lay the stretched dough on the griddle. Quickly arrange banana slices in the center. Fold the edges of the dough over the bananas to form a square parcel.
Fry for 2 minutes until the bottom is golden and crispy, then flip and fry the other side for another 2 minutes, pressing gently with a spatula.
Transfer to a cutting board, drizzle generously with sweetened condensed milk, sprinkle with sugar, and cut into pieces. Top with chocolate sauce and crushed peanuts if desired.
Nutrition Estimate
Per serving • Estimated by Blinner AI