Thai Pancake Thai Roti
Delight your taste buds with the irresistible charm of Thai Pancake, also known as Thai Roti—a street food favorite that perfectly balances crispy, flaky layers with sweet indulgence. This authentic Thai dessert begins with a simple yet rich dough made from all-purpose flour, sweetened condensed milk, and a touch of sugar, resulting in a buttery, melt-in-your-mouth texture. The key lies in skillfully stretching the dough to a paper-thin transparency, a technique that gives the roti its signature crispiness. Fill it with ripe banana slices for a tropical twist or enjoy it plain, folded into a golden-brown square. Top it off with a generous drizzle of sweetened condensed milk or a luscious layer of Nutella for the ultimate dessert or snack. Quick to prepare and endlessly satisfying, this recipe brings the flavors and textures of Thai street vendors straight to your kitchen. Perfect for sharing—or savoring all to yourself!
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 0.5 teaspoon Salt
- 1 teaspoon Sugar
- 120 milliliters Warm water
- 2 tablespoons Sweetened condensed milk
- 2 tablespoons Vegetable oil
- 2 tablespoons Butter or ghee
- 1 piece Banana (optional, for filling)
- 2 tablespoons Sweetened condensed milk or Nutella (optional, for topping)
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, and sugar.
Add the warm water, sweetened condensed milk, and vegetable oil to the dry ingredients. Mix well until a dough forms.
Knead the dough on a clean surface for about 8-10 minutes until it becomes smooth and elastic.
Divide the dough into 4 equal portions and shape them into balls.
Lightly coat the dough balls with vegetable oil, cover them with a clean kitchen towel or plastic wrap, and let them rest for at least 1 hour to relax the gluten.
Once rested, flatten a dough ball on a lightly greased surface. Gently stretch and press it with your hands or a rolling pin until it becomes very thin and almost transparent. Be careful not to tear it.
Heat a non-stick pan or griddle over medium heat and add a small amount of butter or ghee.
Place the stretched dough onto the hot pan. If adding banana or other fillings, slice the banana thinly and lay the slices in the center of the dough.
Fold the edges of the dough over the filling to create a square pocket. Press lightly to seal.
Cook the roti for about 2-3 minutes on each side or until golden brown and crispy.
Transfer the cooked roti to a plate and drizzle with sweetened condensed milk or spread Nutella over the top, if desired.
Slice into bite-sized pieces and serve warm.
Nutrition Facts
Calories |
1923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 1061 mg | 46% | |
| Total Carbohydrate | 308.6 g | 112% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 59.2 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 240 mg | 18% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 907 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
