Thai Roti Pancakes with Banana
4 servings
60 minutes
Thai roti pancakes with banana are a refined dessert from street cafes in Thailand, where sweet aromas fill the air. Roti, brought by Indian traders, took on a unique form in Thailand, becoming crispy on the outside and tender on the inside. The thin dough soaked in butter wraps around juicy banana, creating a perfect balance of sweetness and light oiliness. This dessert is served with thick condensed milk or chocolate, adding even more richness. Banana roti can be seen in the hands of tourists strolling through the bustling streets of Bangkok or at family dinners where it symbolizes comfort and warmth. Its simplicity of preparation makes it accessible to everyone, while its taste consistently provides a sense of exotic delight.
1
Sift the flour and add salt to it. Add an egg and gradually pour in water while kneading the dough. It should be elastic.
- Wheat flour: 2 glasss
- Salt: 1 teaspoon
- Chicken egg: 1 piece
- Water: 1 glass
2
Cover the dough with plastic wrap and place it in the refrigerator for an hour.
3
We heat a wide skillet with butter.
- Wheat flour: 2 glasss
- Salt: 1 teaspoon
- Chicken egg: 1 piece
- Water: 1 glass
4
Divide the dough into balls the size of a plum. You can roll the ball with a rolling pin into a flatbread, or like me, moisten the ball with water and stretch it into a thin pancake.
5
Place the pancake in the pan, sprinkle chopped banana on it, and fold the pancake into an envelope. If the batter inside the envelope is not cooked, flip it to the other side and hold it in the pan for a few more seconds.
- Bananas: 1 piece
6
Pour condensed milk or chocolate over the ready envelope and make small cuts on top.
- Condensed milk: to taste