Thai Roti Dessert
This Thai Roti dessert brings the crispy, chewy goodness of Thai street food to your kitchen. Roti is a crispy pancake with flakey layers and is served with a drizzle of sweetened condensed milk. It’s a tasty treat with just a few simple ingredients.
This Thai Roti recipe can be served as a dessert, as pictured here, or omit the sweet topping and use it as a savory side dish with massaman curry. This is how roti is served in India, and Thai’s have adapted the bread to make it both a sweet and savory version.
In Thailand, Roti is a popular street food. Most vendors make it as a dessert, which looks more like a folded crepe than a pancake. You can also get roti with fresh bananas or chocolate inside. If you have the opportunity to visit Thailand, getting street food is an experience you can’t replicate!
Ingredients Needed:
You don’t need to source unique ingredients for this Thai dessert. Here’s what you’ll need:
- All-Purpose Flour
- Sugar
- Salt
- Whole Milk
- Butter
- Sweetened Condensed Milk
How to Make Roti
Combine the flour, sugar, salt, warm whole milk, and melted butter. Knead with your hands for a few minutes until a smooth ball forms. Alternatively, you can mix the ingredients in a stand mixer using the dough hook attachment for a few minutes.
Cover the bowl with a towel or lid, and let the dough rest for 30 minutes to 1 hour. Transfer the dough ball to a clean work surface, like a large cutting board.
Butter the empty bowl and apply some butter to your hands. Roll the dough ball into an even-shaped log. Slice into six equal pieces. Roll each piece into a smooth ball and coat with more butter.
Place the dough balls back into the buttered bowl, cover, and allow to rest for 30 minutes to one hour.
Remove one dough ball and place on your work surface. Flatten the dough and stretch it out as thin as possible. Don’t worry if the dough starts tearing.
Peel the dough off the cutting board, twist it into a log, then shape it into a rose. Continue with the remaining dough balls.
How to Cook and Serve
If you don’t plan on eating the roti right away, proceed with flattening the rolled up dough until it’s about 6 inches in diameter. Then place each ‘pancake’ between pieces of parchment paper and into a bag or container in the refrigerator until you are ready to cook.
When ready to serve, heat a nonstick skillet over medium heat and add a neutral oil to lightly coat the pan. Place the flattened roti in the skillet and cook on each side for a few minutes until lightly golden.
Place the cooked roti on parchment paper and fold it in half to smash it quickly. This breaks apart the layers. Slice it into squares and serve with a hefty drizzle of sweetened condensed milk and sugar. You can also top the Roti with a chocolate sauce, Nutella, or sliced bananas.
Store any leftover roti without toppings in the refrigerator for up to 5 days. Then reheat in a dry skillet until warmed through.
More Thai Desserts
Thai Roti Dessert
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Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Sugar plus more for sprinkling on top
- ½ teaspoon Salt
- 4 ounces Whole milk warmed
- 4 tablespoons Unsalted butter divided
- Nuetral Oil for cooking
- 3 tablespoons Sweetened condensed milk or Chocolate Sauce
Instructions
- Whisk together Flour, Salt, and Sugar in a bowl. Add warm milk and 2 tablespoons of melted butter. Combine with a spatula until a ball forms. Alternatively you can add these ingredients to a stand mixer and use a dough hook to mix.
- Knead with your hands for a few minutes until a smooth ball forms. Place a lid or towel over the bowl and allow the dough to rest for 30 minutes to one hour.
- Remove the dough ball onto a cutting board. Butter the empty bowl and apply some butter to your hands. Roll the dough ball into an even-shaped log. Divide into 6 equal pieces. Roll each piece into a smooth ball and coat with more butter. Place the dough balls into the buttered bowl, cover, and allow to rest for 30 minutes to one hour.
- Remove one dough ball and place on a cutting board. Flatten the dough and stretch it out as thin as possible. Don’t worry if the dough starts tearing. Peel the dough off the work surface, twist it into a log, then shape it into a rose. Continue with the remaining dough balls. (see images in blog post)
- Heat a nonstick skillet over medium heat and add just enough oil to lightly coat the pan.
- Flatten out each dough rose to about 6 inches in diameter. Cook in the skillet until golden on both sides.
- Place cooked roti on parchment paper and fold in half to ‘smash’ it. Cut into pieces, and drizzle with sweetened condensed milk and sugar on top.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
