Thai roti with banana, condensed milk and egg

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Thai-style roti is a very common street food found throughout Thailand. Vendors stretch & cook these flaky treats in alleys & markets all over the country. The crispy flatbreads are often filled with a variety of sweet or savory fillings, but are also eaten plain, as an accompaniment khổng lồ savory foods such as curries và fried eggs.


This sweet version, with banana, egg, và condensed milk, is very popular and makes a great snack/dessert. The roti is filled with a mixture of banana and egg & then griddled until crispy. It is topped with a generous drizzle of condensed milk & cut into squares before serving.


Cooking the roti.

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While it may seem a bit intimidating to lớn stretch & cook such a thin flatbread, the dough is actually very easy to lớn make & quite forgiving to lớn work with. Plus, this recipe will make extra dough balls so you can make a few practice rotis (without the filling) while you get the hang of stretching the dough. Roti is very similar lớn Indian paratha or Malaysian roti canai. While making the dough is very simple, you will need lớn plan ahead so that the dough can rest at least 5 hours ( but overnight is better).


In Thailand, you will see vendors expertly flipping and slapping the dough in order khổng lồ stretch the roti quickly & evenly. At home, there is no need for the theatrics and these flatbreads can be stretched much more easily directly on a well-oiled countertop. The trickiest part of the process may be transferring the stretched flatbread from the countertop khổng lồ the pan, don’t worry, even if there are a few imperfections in the way the dough lands on the pan, your roti will still be delicious.


These roti should only be made one at a time and I highly suggest eating them soon after you cook them so they retain their crisp exterior. If you are making these for a group of family or friends, make it casual & enjoy the roti in the kitchen fresh from the griddle.


The dough can be stretched directly on a well-oiled countertop.

In terms of equipment, you will need a large pan with a flat cooking surface that is about 10-12 inches in diameter. Well-seasoned cast iron or nonstick pans will be the easiest to lớn work with, but a stainless steel pan could also work. If your pan is smaller than this, you can always decrease the kích thước of each dough ball. As with most breads, use a kitchen scale for measuring ingredients for the most accurate results.



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Ian Benites
A sweet, flaky flatbread that is stuffed with banana & egg, & topped with sweetened condensed milk.
12 or 14 inch flat bottomed pan. Cast iron or nonstick is preferable (if your pan is smaller, you will need to lớn make the dough balls slightly smaller, see instructions below)
Roti Dough (will yield about 10 roti, feel không lấy phí to halve the recipe)450 grams all-purpose flour2 grams salt1 egg, beaten (55 grams)250 grams room temperature water50 grams unsalted butter, melted18 grams condensed milk (1 Tbsp)neutral-flavored cooking oil, as needed
Roti filling/topping (for one roti)1 banana1 egg (optional but recommended)2-4 Tbsp sweetened condensed milk1/2 Tbsp unsalted butterneutral-flavored cooking oil, as needed
This dough recipe will yield about 10 roti, the ingredients for the filling are for one roti. If you want khổng lồ make 10 roti you will need 10 bananas,10 eggs…etc.
Whisk the flour and salt together in one bowl. Whisk the egg, water, condensed milk và melted butter in another bowl.

Work everything together by hand until the dough comes together & there are no bits of dry flour left. You bởi vì not need to knead the dough yet.
Cover the bowl with plastic wrap or aluminum foil và allow the dough lớn rest at room temperature for about trăng tròn minutes.
The dough should be nice and smooth after kneading. It should also be slightly tacky but not super sticky and wet. If the dough feels very wet, knead in some flour, a teaspoon at a time, until the dough becomes smooth and slightly tacky. Cover the bowl back up with plastic wrap and let the dough rest for 15 minutes at room temperature.

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Turn the rested dough onto a clean countertop (not floured), & divide the dough into 10 pieces, about 80-85 grams each.***if you are using a pan that is smaller than 12 or 14 inches, I would suggest making the dough balls only about 60 grams each***
Fill a small bowl with a few tablespoons of oil & roll each dough ball in the oil to fully coat it.
Place the oiled dough balls onto a baking pan or plate và wrap tightly in plastic wrap. It is fine if the dough balls are touching a little, the oil will help keep them from sticking. Place in the refrigerator & allow to rest at least 4 hours, but preferably overnight.
These ingredients và instructions are for one roti. Therefore, if you want to make 10 roti, you will need 10 bananas, 10 eggs…etc. However, I would recommend only cooking one roti at a time.
1 or 2 hours before cooking the roti, pull the dough balls from the refrigerator và allow them to come to room temperature while still covered in plastic wrap.
Add a thin layer of oil to the pan và heat it slowly over low or medium low heat as you stretch the dough. The trick is to lớn have the pan hot when you are done stretching the dough
Oil a roughly 15 x 15 inch section of clean countertop with cooking oil. Make sure the counter is flat và smooth. Place one dough ball in the center of this oiled area. If the dough ball has become misshapen, try to khung it back into a ball at this point.
Keep flattening the dough using the palm of your hand until it is roughly 4-5 inches in diameter. Try your best khổng lồ keep the dough round as you flatten it.
Once the dough is in a roughly 4-5 inch circle, start khổng lồ use your finger khổng lồ press & stretch the dough against the counter. Try to lớn keep the dough round và maintain an even thickness as you stretch.
Keep gently pressing và stretching the dough until it has reached a roughly 10-12 inch diameter. The dough should be quite thin at this point.
Turn the heat up to medium or medium-high and check the temperature of your pan, it should be hot and the oil should be shimmering but not so hot that the oil is smoking.
Try lớn keep your fingers spread out as you lift the dough so that the sides of the dough don't fold over on themselves.
The roti should lay flat in the pan but if a few edges fold over on themselves, don't sweat it. It will still taste great. The roti should start to lớn bubble slightly as soon as it hits the pan. Let the roti cook for about 15-30 seconds, or until it looks like the dough has just cooked through.
Once you have added the banana/egg và the dough is mix enough for you lớn fold it, use a spatula lớn fold one edge toward the center. Take lưu ý of how much browning is on the bottom of the roti at this point. If the roti is already browning heavily, turn down the heat.