About this recipe

✨

Recipe highlight

Why you’ll love it

If you want a Thai dough recipe that is highly searched and instantly restaurant worthy, this roti delivers real layers, real crunch, and the classic sweet finish in one hot pan. ✨

Ingredients

• Dough
• 🌾 320 g all purpose flour (2⅔ cups / 11.3 oz) gluten
• 🧂 4 g fine salt (¾ tsp / 0.14 oz)
• 🍬 25 g sugar (2 tbsp / 0.9 oz)
• 🥚 1 large egg (1) egg
• 🥛 180 ml warm water (¾ cup / 6 fl oz)
• 🛢️ 30 ml neutral oil (2 tbsp / 1 fl oz)
• For layering and frying
• 🧈 80 g unsalted butter, melted, plus more for the pan (6 tbsp / 2.8 oz) dairy
• 🛢️ 30 ml neutral oil, for hands and resting (2 tbsp / 1 fl oz)
• Finish
• 🥛 90 ml sweetened condensed milk (6 tbsp / 3 fl oz) dairy
• 🍫 10 g cocoa powder, optional (2 tbsp / 0.35 oz)
• 🍌 240 g banana, optional sliced, 2 medium (2 cups / 8.5 oz)

Preparation

• 1 Mix the dough Combine flour, salt, and sugar, add egg, warm water, and neutral oil, mix 2 min until a shaggy dough forms. 🥣
• 2 Knead smooth Knead 6 min until smooth and elastic, it should feel soft, not sticky. ✋
• 3 Portion Divide into 8 balls, about 70 g each (2.5 oz), coat lightly with oil so they do not dry out. 🛢️
• 4 Rest long Cover and rest 60 min at room temp so stretching becomes easy and the roti turns flaky. ⏳
• 5 Stretch thin Oil hands and a work surface, flatten 1 ball, then stretch and pull into a very thin sheet, almost see through. 🫓
• 6 Layer and fold Brush with melted butter, fold the sheet into a long strip, then coil into a snail and tuck the end under, rest 5 min. 🧈
• 7 Roll and pan fry Roll the coil into a 18 cm circle (7 in), heat a pan on medium, add butter, cook 2 min per side until golden and crisp. 🔥
• 8 Finish and serve Cut into squares, drizzle condensed milk, optional cocoa, serve hot, optional banana for Thai banana roti. 🥛

Timing details

Nutrition

Estimated values per serving.

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