Banana Roti (Roti Gluay) with Condensed Milk —
40 minbeginner
I wandered through Chiang Mai Gate Market, where the night air carried a bold scent of spices and sweet bananas, and I traded quiet curiosity for a street-side slice of banana roti drenched in condensed milk. The flaky pastry crackled in my hands as the drizzle of syrup pooled into warm pools, and I felt a rush of flavors that echoed the markets I’d pass through from fancy restaurants to bustling stalls. Between bites, I thought of the people around me—the vendors, the locals, and the travelers—sharing small stories in a city that tastes of rain, heat, and neon at dusk.
”Make dough: mix 250 g flour and 1 tsp salt, add 125 ml water and 30 ml oil; knead to a soft smooth dough and rest 30 minutes.
Portion and stretch: divide dough into 4 balls, coat with a little oil and stretch each into a thin circle or rectangle on a lightly oiled surface.
Assemble with banana: spread a little softened butter on each stretched dough, place sliced banana evenly on top, fold or roll the dough to enclose bananas.
Pan-fry: heat a thin layer of cooking oil in a skillet over medium heat, fry each folded roti 2–3 minutes per side until golden and crisp.
Finish and cut: transfer to a paper tray or board, brush or dot with extra butter and sprinkle 1 tbsp sugar if using; cut into bite-size squares.
Serve: drizzle 60 ml sweetened condensed milk over the cut roti and serve warm.
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