Roti With Bananas

Among the offerings in Bangkok are sweet rolled roti, which fall somewhere between pancakes and flatbread. There, cooks caramelize local bananas -- sugary and tiny, and no bigger than your thumb -- but regular bananas will do just fine.

  • Yield: Makes about 8
Roti With Bananas

Source: Martha Stewart Living, April 2005


  • 1 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 cup plus 1 tablespoon sugar
  • 3/4 cup milk
  • 1 large egg, lightly beaten
  • 1 tablespoon unsalted butter, melted, plus more for skillet, plus 6 more tablespoons butter
  • 6 ripe bananas, thinly sliced
  • Coarse salt
  • Sweetened condensed milk, for drizzling


  1. Stir together flour, baking powder, and 3 tablespoons sugar. Whisk in milk, egg, 1 tablespoon melted butter, and 3/4 cup water until smooth. Cover; let stand 1 hour.

  2. Heat a 12-inch nonstick skillet or a griddle over medium-high heat. Brush with butter. Pour in 1/3 cup batter, swirling to cover bottom. Cook, flipping once, until golden brown, about 2 minutes per side. Repeat with remaining batter.

  3. Melt 3 tablespoons butter in a large skillet over medium-high heat; sprinkle with 3 tablespoons sugar. Arrange half the bananas in a single layer in skillet. Cook, turning once, until golden brown, about 8 minutes. Add a pinch of salt. Repeat with remaining 3 tablespoons each butter and sugar, remaining bananas, and salt.

  4. Place 1 cup banana mixture in center of each pancake. Fold 1 edge over bananas, then the 2 adjacent edges, then remaining edge. Transfer to a plate, seam sides down. Drizzle with condensed milk.


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