Thai Banana Roti
Making Thai Banana Roti: A Step-by-Step Guide
Making Thai Banana Roti: A Step-by-Step Guide
- 1 tsp salt
- granulated sugar
- 1 large
- 1 tbsp sweetened condensed milk (or sub 1 tbsp sugar)
- 260 ml water
- 500 g all-purpose flour
- 55 g unsalted butter room temp
- 1 tbsp unsalted butter (for coating the dough)
- 1 tbsp neutral flavoured (for coating the dough)
- neutral flavoured oil for cooking
- extra unsalted butter for cooking (optional)
- banana (choose ones with just a tiny hint of gree but not so green that it tastes bad! too-ripe bananas will turn
- sweetened condensed milk
- nutella or chocolate sauce
- Carbohydrate 43.1632206666667 g
- Cholesterol 24.263 mg
- Fat 9.23709233333333 g
- Fiber 1.35176669050852 g
- Protein 6.156375 g
- Saturated Fat 5.44683483333333 g
- Serving Size 1 1 -11 piece (96g)
- Sodium 662.752612098335 mg
- Sugar 41.8114539761581 g
- Trans Fat 0.917536833333335 g
- Calories 282 calories
Step-by-step
- In a large mixing bowl, combine salt and water and whisk until salt is dissolved. Add condensed milk and egg, whisk until combined.
- In another bowl, add flour and butter, and use your fingers to rub butter into flour until no more big chunks are visible.
- Add flour-butter mixture to water mixture and knead with your hands quickly just until all the dry flour has been absorbed. It'll looks like a really shaggy, rough dough. Cover bowl with a damp cloth or plastic wrap and let rest for 15 - 30 minutes. (This resting step, called autolyse, is optional, but it will allow water to absorb into the flour and will reduce the total kneading time you need over all.)
- Once dough has rested, transfer onto a clean work surface and continue kneading with your hands for about 5 minutes. It will feel too moist at first, but it should feel drier after a few minutes. If after a few minutes of kneading the dough is still sticking to your hands, add a little bit of extra flour and knead it in. When you're done kneading, the dough won't be super smooth. In fact, the dough may seem a little bit rough on the surface; this is okay as long as the texture and moistness of the dough is even all throughout. The dough should be quite moist and may feel tacky, but it shouldn't stick to your hands.
- Once the dough is kneaded, let rest for another 10-15 minutes to relax the gluten. This step is also optional, but it will make it easier for you to separate the dough into portions.
- While dough is resting, mix together melted butter and oil for coating dough balls.
- Stretch dough into a log, then cut into 80g pieces (you will get about 11 pieces total). Note: 80g dough balls is for roti made in a 12-inch pan.
- Form each dough piece into a ball by pinching the edges together towards the centre (see video for technique). Doesn't have to be perfect, but you want it to be round.
- Brush the butter/oil mixture on the bottom of the container you're using to store dough balls. Then brush each dough ball generously with butter mixture and place into container.
- Let dough rest at least 3 hours, or you can refrigerate the dough and cook it the next day. If dough is refrigerated, remove from fridge at least 2 hours before using so it can come to room temp.
- On a clean, lightly oiled work surface, press a dough ball into a flat disk.
- Grab the edge, one section at a time, and stretch it out as far as it will go without tearing. Press the edge onto the counter so it doesn't shrink back.
- Go around the piece stretching until you have a very thin sheet of dough.
- Use a knife to trim off the very edge of the dough which tends to be thicker.
- Heat a 12-inch flat skillet (or bigger) over medium heat and add enough oil to coat the bottom. Be on the generous side with oil or you will not get a nice crisp roti. Add a little piece of dough scrap into the pan as a heat tester, and once it's bubbling in the oil, you're ready to cook the dough.
- Carefully transfer the stretched dough into the pan, trying not to let it fold onto itself during the transfer. Once you've placed the dough, quickly use a spatula to straighten out any edges that have folded.
- Arrange banana (or whatever filling you're using) in the centre of the dough in a square, about 12-16 slices. Make sure you don't put too much or you won't be able to cover it with the dough. Quickly fold the edges of the roti over the banana; don't wait to long before folding or the dough will become stiff and hard to fold.
- Once the bottom side has browned slightly, flip and brown the other side. Keep flipping it back and forth about every minute or so until both sides are well browned and crispy. Total cooking time should be about 4-5 minutes.
- If you wish, and add a little piece of butter beside the roti, then move the roti to coat it in this melted butter. Let it cook in this butter for about 30 seconds.
- Transfer roti onto a cutting board and cut into 12-16 pieces.
- Use a bench scraper to place it onto a serving plate. Let it cool off a bit before eating cuz that banana is HOT!
- When ready to eat, drizzle condensed milk (or chocolate sauce) and sprinkle on some granulated sugar. Enjoy!
My Sweet Escape: Thai Banana Roti
The aroma of warm, golden-brown roti, crisp on the outside and soft on the inside, filled my kitchen. It was a scent I associated with bustling street markets in Thailand, a memory I cherished from my recent trip. Each bite transported me back to those vibrant streets, the sounds of chatter and laughter blending with the sizzle of the roti on the hot griddle. This wasn't just a recipe; it was a journey, a delicious way to relive a cherished adventure. The challenge, however, lay in replicating the magic of that street vendor's skill in my own kitchen. The online video promised a foolproof method, and boy, was it a journey in itself!
The dough, surprisingly, was the most challenging part. The initial steps were straightforward enough - a simple combination of flour, water, and butter, but the kneading process required patience and a feel for the dough's texture. It was like taming a wild beast; initially sticky and reluctant to cooperate, it gradually yielded to my efforts, transforming into a smooth, pliable mass. The resting periods were crucial, allowing the gluten to relax and the flavors to meld. I’d learned that patience is a virtue in baking, especially when tackling such delicate doughs. The careful stretching and flattening of each dough ball to create that perfect, paper-thin roti was, admittedly, an exercise in precision. More than once, I found myself patching small tears, whispering apologies to the unfortunate dough. However, the satisfaction of seeing that perfectly round disc was truly something else.
The final step was the most rewarding. The sizzling sound of the roti hitting the hot griddle, the delicious browning of the edges, and finally, the beautiful golden discs ready for their filling. The sweet aroma intensified with the addition of the perfectly ripe bananas – a crucial element, I discovered. I had chosen ones with only a touch of green, a balance between sweet and slightly tart, as suggested in the recipe. The moment of folding the roti over the bananas, that careful enclosure of the precious filling, was a culinary ballet in itself. Each bite was a harmonious blend of textures - the crispness of the roti, the sweetness of the bananas, and the delicate creaminess of the condensed milk topping. The final result? An explosion of warm, sweet, and savoury perfection that took me straight back to the heart of Thailand. This Thai Banana Roti transcends a simple recipe; it’s a testament to the joy of recreating memories in the kitchen, one delicious bite at a time.
The experience taught me so much more than just how to make a delicious treat. It reinforced the idea that food is more than nourishment; it's an experience, an emotional connection. It's a way to share stories, cultures, and memories. This Thai Banana Roti is more than a recipe to me; it's a gateway to a place, a time, and a feeling. And isn't that what makes cooking so rewarding?
