Thai Roti with Bananas
Thai Roti with Bananas

Thai Roti with Bananas

Category

Source: Martha Stewart Living April 2005
Region: Thai
Rating: Untried

Yields1 Serving
 1 cup all purpose flour
 ¼ tsp baking powder
 ½ cup plus 1 tbsp sugar
 ¾ cup milk
 1 large egg, lightly beaten
 1 tbsp unsalted butter, melted, plus more for skillet, plus 6 more tbsp butter
 6 ripe bananas, thinly sliced
 Coarse salt
 sweetened condensed milk, for drizzling
1

Stir together flour, baking powder, and 3 tbsp sugar. Whisk in milk, egg, 1 tbsp 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 butter, swirling to cover bottom. Cook, flipping once, until golden brown, about 2 minutes per side. Repeat with remaining batter.

3

Melt 3 tbsp butter in a large skillet over medium-high heat; sprinkle with 3 tbsp 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 tbsp each butter and sugar, the 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.

Ingredients

 1 cup all purpose flour
 ¼ tsp baking powder
 ½ cup plus 1 tbsp sugar
 ¾ cup milk
 1 large egg, lightly beaten
 1 tbsp unsalted butter, melted, plus more for skillet, plus 6 more tbsp butter
 6 ripe bananas, thinly sliced
 Coarse salt
 sweetened condensed milk, for drizzling

Directions

1

Stir together flour, baking powder, and 3 tbsp sugar. Whisk in milk, egg, 1 tbsp 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 butter, swirling to cover bottom. Cook, flipping once, until golden brown, about 2 minutes per side. Repeat with remaining batter.

3

Melt 3 tbsp butter in a large skillet over medium-high heat; sprinkle with 3 tbsp 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 tbsp each butter and sugar, the 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.

Thai Roti with Bananas