THAI BANANA ROTI GLUAY - THAI BANANA PANCAKE

INGREDIENTS: SERVES 4

●  ½ cup cold water

●  1 large or extra-large egg

●  1 tablespoon(s) sweetened condensed milk + more for drizzling

●  1 tablespoon(s) granulated sugar

●  ½ teaspoon(s) salt

●  2 cups all-purpose flour

●  1 tablespoon(s) butter, melted

●  8 tablespoon(s) Mascarpone cheese

●  Canola oil

●  Ghee,  for frying CLARIFIED BUTTER 

●  4  sweet bananas, thinly sliced

DIRECTIONS: 

1.   In small bowl or mixing cup, whisk together water, egg, 1 tablespoon condensed milk, sugar and
      salt.

2.   In medium mixing bowl, add flour. Make well in centre. Pour in water mixture. Mix with wooden
      spoon until it comes together. Drizzle with butter. Using hands, knead to form ball of dough. Knead
      3 to 5 minutes until soft and elastic. Lightly grease with oil. Return ball to mixing bowl. Let stand, 
      uncovered, 30 minutes.

3.  Twist and break dough into 8 balls (each about 1½ inches wide). Coat each with oil. (You can
     make ahead to here. Keep at room temperature in sealed container for up to 6 hours.)

4.  Using rolling pin, roll 1 ball as thinly as possible into rough circle with jagged edges, repeatedly
     coating fingers and dough lightly with oil to aid stretching. (Aim for 10 to 12 inches, but if your roti
     is smaller, simply adjust filling accordingly.)

5.  Spread a tablespoon(s) of Mascarpone cheese on the rolled out roti and set aside for frying.  Use only
     4 tablespoon(s) of the Mascarpone and save the other 4 for the topping sauce.

6.  Heat large non-stick skillet or griddle pan over medium high. Add a tablespoon of ghee.  When hot,
     place roti in pan. (It will start to shrink immediately.) Quickly spread banana slices over centre (about
     ½ banana per roti). Fold edges in and over filling to form square packet (about 5 inches), flattening
     packet with spatula. Cook until both sides are lightly browned in spots and roti is crispy, 1 to 2
     minutes total, reducing heat if browning too darkly.  With a sharp knife, cut into bite-size squares.
     (For 5-inch square roti, make 3 cuts in each direction for 16 pieces.) Repeat with remaining rotis
     and filling.

7.  Serve with a good drizzling of topping sauce.  Dust with a sprinkling of powdered sugar if you like.

TOPPING SAUCE: 

●  Remaining 4 tablespoon(s) of Mascarpone cheese
●  ¼ cup sweet condensed milk
●  ½ ripe banana,  chopped
●  1 tablespoon(s) banana liqueur (optional)

**COOK'S NOTES** 
1. This recipe is a version developed by The Gutsy Gourmet,  and is not what you would expect if
purchased on a Bangkok street corner.  The tastes are there though and it makes a great breakfast
or dessert.

NOTE: ALTHOUGH NOT THE EXACT RECIPE SHOWN,  THE VIDEO BELOW MIGHT BE OF HELP.


  HOW TO MAKE THAI BANANA ROTI,  OR HOW THEY MAKE IT ON A BANGKOK STREET CORNER!