Roti
Veg
Flaky, layered flatbread cooked on a hot griddle with condensed milk and banana — Thailand's street-side dessert bread, also served with massaman curry.
Cuisines
Thai
Best for
Breakfast
Snacks
Dinner
Recipe
Prep: 20 min
Cook: 15 min
Total: 35 min
2-3 servings
Ingredients
| 2 cups | all-purpose flour |
| 1 cup | warm water |
| 1 tbsp | vegetable oil |
| 1 tsp | salt |
Instructions
- 1 In a large bowl, combine the flour and salt.
- 2 Gradually add warm water to the flour mixture, stirring continuously until a dough begins to form.
- 3 Add the vegetable oil and knead the dough for about 10 minutes until it becomes smooth and elastic.
- 4 Cover the dough with a damp cloth and let it rest for 20 minutes.
- 5 Divide the dough into small, equal-sized balls.
- 6 On a lightly floured surface, roll each ball into a thin circle, about 6-8 inches in diameter.
- 7 Heat a non-stick skillet or griddle over medium-high heat.
- 8 Place a rolled-out dough circle onto the hot skillet.
- 9 Cook until bubbles form on the surface and the underside is golden brown, about 1-2 minutes.
- 10 Flip the roti and cook the other side for another 1-2 minutes until golden brown.
- 11 Remove from heat and repeat with the remaining dough balls.
- 12 Serve warm.
Tips
For a softer texture, you can add a little more oil while kneading the dough.