← Nouns Cooking · Thai

Ingredients

• 300 g plain flour
• ½ tsp Salt
• 1 tbsp Sugar
• 1 Eggs, beaten
• 120 ml warm milk
• 3 tbsp warm water, as needed
• 30 g Butter, melted
• 4 tbsp neutral oil, for resting and stretching
• 3 ripe bananas, sliced
• 2 eggs, beaten (optional)
• 30 g butter, for frying
• 6 tbsp Condensed milk
• 2 tbsp sugar, for sprinkling

Method

1. Mix the flour, salt and sugar, then add the egg, milk and melted butter and bring it together, adding warm water a spoon at a time until you have a soft dough. Knead for 8–10 min, until very smooth and elastic.
2. Divide into 6 balls, coat each generously with oil, cover and leave to rest for at least 2 hours (or overnight in the fridge, then bring back to room temperature). Long resting is what lets the dough stretch thin.
3. Oil your work surface and hands. Flatten a ball, then press and stretch it outwards with your fingertips (or slap it on the counter like a street vendor) until it is almost see-through, about 30 cm across. Small holes are fine.
4. Melt a little butter in a large frying pan over medium heat and lay the sheet in. Quickly put a sixth of the banana in the middle, drizzle with some beaten egg, and fold the edges over to make a square parcel.
5. Fry for 2–3 minutes per side, pressing down with a spatula, until golden and crisp. Repeat with the rest.
6. Cut into squares, drizzle with condensed milk and sprinkle with sugar. Eat hot.

Tips

• If the dough tears or springs back, it needs more rest; cover it and wait another 30 minutes.
• Skip the banana for plain roti with condensed milk, or swap in chocolate sauce.

Sources

Written in our own words after cross-checking these recipes:

Temple of Thai Thai Caliente Hot Thai Kitchen