A very popular snack in Thailand, often sold by street vendors on the bustling streets of Bangkok and other cities.
It’s a fabulous recipe to make in the great outdoors. A hot skillet, quick and easy to make but it does require resting time so don’t start when you are hungry! Making the dough the night before is a great idea and then it only takes minutes before breakfast is ready! Just leave the dough balls in a well-greased Ziploc or plastic, lidded container while resting.
In Thailand, they are served for breakfast, for lunch, for a snack, or for anytime really. Thai people don’t really have particular recipes for different meals of the day. They often having something for breakfast that they might also eat later in the day for lunch.
These Thai pancakes, also known as ‘roti’ have a fantastic fried banana flavor with the sweetness of condensed milk. They are an amazing energy boost for breakfast and great with a cup of coffee.
Another delicious alternative to drizzling condensed milk over the finished roti top would be to have them with peanut butter- yum!
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Makes 8- 10 roti
- 1½ tsp salt
- 1 cup water
- 1 tbsp condensed milk (or 1 tbsp sugar)
- 1 egg
- 4 cups all-purpose flour
- ¼ cup soft butter
- 4-5 tbsp oil (or mixture of melted butter and oil)
- 5-6 bananas
- Condensed milk and sugar to taste. (or peanut butter)
- Mix the salt in the water, stirring until it has totally dissolved.
- Add the condensed milk or sugar and mix well.
- Crack an egg into the mixture and whisk gently.
- Add the flour to a separate bowl and with your fingertips, gently rub in all the butter until it is spread through the flour.
- Combine the flour mix to the egg mixture and stir thoroughly until a smooth dough is formed.
- Cover and rest for about 15 to 30 minutes.
- Knead for about 5 minutes, not too much as it won’t stretch properly later on. The dough should be tacky to touch but not stick to your hand. If it is too moist and difficult to handle, add more flour. Don’t rush to add the flour though, because after a bit of kneading it should get easier to handle.
- Make smooth balls of dough. The size depends on your skillet size. For a 12 inch skillet, the dough ball should weigh about 2½ oz.
- Cover each ball with a generous amount of oil and rest for at least 2 hours but overnight is even better.
- Use a press and stretch method to make ultra-thin circles from each well-greased dough ball. It doesn’t matter if a few holes appear.
- Add to a medium hot skillet with 1-2 tablespoons of oil/butter mix and fry gently.
- After 1 minutes, place sliced bananas one layer thick in the center of the roti in a square shape and fold in the edges of the roti to make a fully covered, square parcel.
- Flip the roti as often as you like to produce a crispy, golden brown finish and a soft banana center.
- Transfer on to a plate and cut into about 9 squares depending on the size of your roti.
- Drizzle with your favorite topping and enjoy!