Traditional Thai Roti Banana Pancake Recipe

The Thai Roti Banana Pancake is a beloved street food that perfectly blends the rich, savory flavors of traditional Thai cuisine with the sweet comfort of a banana treat.

Often found sizzling on bustling street corners across Thailand, this delicacy features a thin, crispy roti enveloping tender, caramelized banana slices. The roti, a soft and stretchy flatbread, is cooked to a golden crisp, while the bananas, sweetened and slightly spiced, add a delightful burst of flavor with each bite.

 Topped with a drizzle of sweetened condensed milk, honey, or chocolate sauce, this street food classic is a tantalizing fusion of textures and tastes that's irresistible to both locals and visitors alike.

Whether enjoyed as a snack or a dessert, the Thai Roti Banana Pancake offers a delicious taste of Thai culinary culture in every mouthful.

For making Thai Roti Banana Pancakes, you'll need the following tools:

2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup melted butter or ghee
3/4 cup warm water (adjust as needed)
1/4 cup condensed milk (optional, for added sweetness)
Extra flour for dusting

For the Banana Filling:

2 ripe bananas
2 tablespoons sugar ( Optional )
1/2 teaspoon ground cinnamon (optional)

For Cooking:

2 tablespoons vegetable oil (for frying)

For Topping:

Sweetened condensed milk
Honey
Chocolate sauce (optional)
Powdered sugar (optional)

Prepare the Roti Dough:

• Ingredients: All-purpose flour, sugar, salt, baking powder, melted butter (or ghee), warm water, and condensed milk (optional).
• Tools: Large mixing bowl, measuring cups and spoons, whisk or spoon, and a damp cloth.

Combine Dry Ingredients:

• In a large mixing bowl, measure and add 2 cups of all-purpose flour, 1/4 cup of sugar, 1/2 teaspoon of salt, and 1/2 teaspoon of baking powder.
• Whisk these ingredients together to ensure they are well combined and evenly distributed.

Add Wet Ingredients:

• Make a well in the center of the dry ingredients.
• Pour in 1/4 cup of melted butter (or ghee) into the well.
• If using, add 1/4 cup of condensed milk for extra sweetness. This step is optional and can be adjusted based on your preference.

Mix Ingredients:

• Gently mix the butter (or ghee) and condensed milk (if using) into the dry ingredients with a whisk or spoon.
• Gradually begin adding 3/4 cup of warm water to the mixture. The water should be warm but not hot, to help activate the ingredients without cooking the dough.
• Mix continuously while adding water to avoid lumps and ensure even hydration of the flour.

Knead the Dough:

• Once the mixture starts coming together, use your hands to knead the dough in the bowl.
• Continue kneading on a clean surface for about 5-7 minutes until the dough becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour; if it’s too dry, add a bit more warm water, a tablespoon at a time.

Rest the Dough:

• Shape the dough into a ball and cover it with a damp cloth to prevent it from drying out.
• Allow the dough to rest for at least 30 minutes at room temperature. This resting period helps the gluten relax, making the dough easier to roll out.

Check the Dough:

• After resting, check the dough. It should be soft and slightly elastic. If it feels dry, knead in a small amount of water; if it’s too sticky, dust it lightly with flour.

Prepare for Rolling:

• Divide the dough into small balls, roughly the size of a golf ball. Each ball will be rolled out into a roti.
• Keep the dough balls covered with a damp cloth to prevent them from drying out while you work with each one.

Prepare the Banana Filling:

Peel and slice the bananas into thin rounds.
In a small bowl, mix the banana slices with sugar and cinnamon (if using). Set aside.

Shape the Roti:

On a clean, lightly oiled work surface, flatten a dough ball into a disk.

Take the edge of the dough and stretch it out gently, one section at a time, until it reaches its maximum stretch without tearing. Press the stretched edge onto the counter to prevent it from shrinking back.

Continue stretching around the dough until you achieve a very thin sheet.

Use a knife to trim off the thicker edge of the dough for an even thickness.

Cook the Roti:

Heat a non-stick skillet or griddle over medium heat and brush lightly with vegetable oil.
Place one of the rolled-out dough circles onto the skillet. Cook until small bubbles start to form, about 1-2 minutes.
Flip the roti and cook for another 1-2 minutes until lightly golden. Remove from the skillet and keep warm. Repeat with remaining dough circles.

Assemble the Banana Pancake:

Place a cooked roti back onto the skillet over low heat.
Spread a portion of the banana filling evenly over half of the roti.
Fold the other half of the roti over the bananas to form a half-moon shape.
Cook for another 1-2 minutes, pressing gently, until the bananas are slightly caramelized and the roti is crisp.
Serve: