Thai Banana Roti with Condensed Milk
Crispy pan-fried flatbread stuffed with caramelized banana, sweetened with condensed milk and a hint of cinnamon. A beloved Thai street dessert that's easier to make than it looks.
- Total time
- 35 min
- Servings
- 2
- Calories
- 520
- Protein
- 6g
Ingredients
- 1.5 cups all-purpose flour
- ½ cup water
- ¼ tsp salt
- 3 tbsp butter or neutral oil
- 2 whole bananas, ripe but firm
- ¼ cup sweetened condensed milk
- 2 tbsp sugar
- ¼ tsp ground cinnamon
Instructions
- 1
Mix flour and salt in a bowl. Add 1 tbsp butter and 0.5 cup water, stir until shaggy dough forms.
- 2
Knead dough on a clean surface for 2 minutes until smooth. Let rest 15 minutes covered.
- 3
Slice bananas into 0.25-inch-thick rounds. Toss with sugar and cinnamon in a small bowl.
- 4
Divide dough in half. Roll each into a thin 8-inch round on a floured surface.
- 5
Heat 1 tbsp butter in a 10-inch skillet over medium-high until foaming, about 1 minute.
- 6
Lay first roti in skillet. Cook until golden and blistered, 2–3 minutes per side.
- 7
Transfer roti to a plate. Repeat with remaining 1 tbsp butter and second roti.
- 8
Divide banana filling between the two roti. Drizzle 2 tbsp condensed milk over each.
- 9
Fold roti in half gently. Serve warm, drizzling any remaining condensed milk on top.
Tools you’ll need
- mixing bowl
- 10-inch nonstick or cast-iron skillet
- rolling pin
- cutting board
- knife
- small bowl
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