Thai cuisine · Desserts & Sweets

Banana Roti

A paper-thin buttery flatbread filled with banana and egg, drizzled with condensed milk and cut into pieces.

Ingredients · for 4 servings

• 250g flour
• 3 eggs
• 150ml water
• 1 tbsp sugar
• 1/2 tsp salt
• 50g butter
• 4 firm bananas
• 4 tbsp sweetened condensed milk
• 2 tbsp sugar, for sprinkling

Instructions

1. Knead the flour, 1 egg, sugar, salt and water for 8 minutes into a soft, smooth dough, rub it with a little butter, cover and let rest for at least 2 hours, ideally overnight.
2. Divide the dough into 4 balls and stretch each one out on a greased surface with the heels of your hands until paper-thin and almost see-through.
3. Peel the bananas and cut into thin slices, and beat the remaining 2 eggs.
4. Melt a generous amount of butter in a pan over medium heat, lay one flatbread in, spread some beaten egg over it and place banana slices in the centre.
5. Fold the four edges over the filling like an envelope and fry the flatbread for 2–3 minutes per side until golden and crisp.
6. Cut into bite-sized squares, drizzle with condensed milk, sprinkle with sugar and serve hot immediately.