Roti Gluay (Banana Roti)

Name: Roti Gluay (Banana Roti)
Yield: 6
Cuisine: Thailand
Ingredients: Plain flour — 300 g (2 1/2 cups); Egg — 1; Warm water — 200 ml (3/4 cup plus 1 tbsp); Salt — 1/2 tsp; Sugar — 1 tbsp; Melted butter or margarine, plus extra for cooking — 3 tbsp (45 ml); Bananas, sliced — 3; Sweetened condensed milk, to serve

The Quirky Foodster Team

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Servings

Ingredients

Plain flour — 300 g (2 1/2 cups)
Egg — 1
Warm water — 200 ml (3/4 cup plus 1 tbsp)
Salt — 1/2 tsp
Sugar — 1 tbsp
Melted butter or margarine, plus extra for cooking — 3 tbsp (45 ml)
Bananas, sliced — 3
Sweetened condensed milk, to serve

Method

Mix the flour, egg, warm water, salt and sugar in a bowl into a soft, slightly sticky dough.
Knead for 8–10 minutes until smooth, then coat the dough generously in melted butter, cover, and rest at room temperature for at least 30 minutes (or up to a few hours for the best stretch).
Divide the dough into 4 pieces and roll each into a ball, coating in a little more butter.
On a well-greased surface, stretch each ball of dough as thin as possible by hand, gently pulling and flipping it until nearly translucent.
Heat a griddle or large frying pan over medium heat with a little butter.
Lay the stretched dough on the hot griddle, scatter with sliced banana, and fold the edges in to enclose the filling into a square parcel.
Fry for 2–3 minutes per side, until golden and crisp, adding a little more butter as needed.
Cut into pieces and drizzle generously with sweetened condensed milk before serving.

Introduction: Roti, introduced through South Asian and Malay influence, has become a beloved Thai street food,
stretched paper-thin, fried until crisp and flaky, and folded around sliced banana before being drizzled with
sweetened condensed milk.

Cultural Background: Roti, introduced through South Asian and Malay influence, has become a beloved Thai street food,
stretched paper-thin, fried until crisp and flaky, and folded around sliced banana before being drizzled with
sweetened condensed milk. It's a familiar sight sizzling on flat griddles at night markets across the country.

Tips: Resting the dough well, coated in butter, is essential for being able to stretch it thin without tearing. Work on a well-greased surface when stretching the dough, as this helps prevent sticking and tearing.

Variations: Add a spoonful of Nutella or chocolate spread alongside the banana. Sprinkle with sugar for extra sweetness before folding. Naturally vegetarian.

Storage: Best eaten immediately; not well suited to storing, as the texture changes quickly.

Reheating: Reheat briefly in a hot dry pan for a minute per side; the texture won't be quite as crisp as freshly made.

FAQs:

Q: Where does roti come from?

A: It reflects the influence of South Asian and Malay Muslim communities on Thai street food, adapted with sweet fillings and toppings popular in Thailand.

Q: Can I use store-bought roti or paratha?

A: Yes, as a shortcut, though the fresh-stretched dough gives the most authentic thin, crisp result.

Q: What other fillings are common?

A: Chocolate, egg, or a mix of banana and egg are all popular variations at Thai roti stalls.