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Thai Banana Roti

A delightful Thai street food combining crispy, flaky dough with sweet, warm bananas, drizzled with condensed milk or chocolate sauce.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: Asian, Thai
Calories: 300
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 500 g all-purpose flour Use a high-quality brand for best results (e.g., King Arthur Flour)
  • 1 large egg Provides structure and helps bind the dough together
  • 1.5 tsp salt Essential for enhancing flavor
  • 1 Tbsp sweetened condensed milk Adds sweetness and richness to the dough (or substitute with 1 Tbsp sugar)
  • 260 ml water Adjust moisture as needed for desired texture
  • 55 g unsalted butter, room temperature Ensure it's softened for easy mixing
  • 1.5 Tbsp unsalted butter (for coating the dough) Adds extra richness when cooking
  • 1 Tbsp neutral flavored oil (for coating the dough) Canola or grapeseed oil preferred
  • 1 Tbsp neutral flavored oil for cooking To achieve that perfect crispy texture
  • extra unsalted butter for cooking (optional) Adds a lovely buttery flavor
Filling and Toppings
  • 2 large bananas Use ripe, sweet bananas for the best flavor
  • to taste sweetened condensed milk For drizzling or dipping, adding luscious sweetness
  • to taste Nutella or chocolate sauce For a decadent twist
  • to taste granulated sugar A sprinkle for extra sweetness if desired

Method
 

Preparation of Dough
  1. In a large bowl, whisk together salt and water until dissolved. Then add in your sweetened condensed milk and the egg, whisking gently until well combined.
  2. In another mixing bowl, combine flour and butter until the mixture resembles coarse crumbs. This stage takes about 2–3 minutes of mixing.
  3. Combine both mixtures and knead until a shaggy dough forms. Allow the dough to rest for 15–30 minutes to relax the gluten.
  4. After resting, knead the dough for an additional 5 minutes until it’s slightly tacky. Let it rest again for about 10-15 minutes.
  5. Divide the dough into 80g pieces, shape them into balls, and coat them with a mixture of unsalted butter and neutral oil. Let these sit for at least 3 hours at room temperature.
Cooking
  1. Roll each piece into a thin sheet, aiming for a near-transparent thickness.
  2. Heat oil in a skillet over medium heat. Cook the rolled dough, flipping occasionally, until golden and crispy.
  3. Add a few slices of banana in the middle, fold the dough over, and continue cooking until crispy and perfectly wrapped.
  4. Finish by brushing with some extra butter (if desired), cutting them into halves or quarters, and drizzling with sweetened condensed milk or your favorite sauce.

Notes

Storage: If you have leftovers, store them in an airtight container at room temperature for up to 2 days. You can also refrigerate, but reheat in a skillet to restore crispness. For make-ahead options, prepare the dough and keep it in the fridge for up to 24 hours before rolling and cooking.