Roti Kuay (Banana Roti) - Lao / Thai Style Roti Flatbread Filled with Banana

Mix 2 cups of all-purpose flour, 1 teaspoon of sugar, and 1/2 teaspoon of salt.

Make a well in the center and add 1 large egg.

Work the egg into the dough.

Slowly add in about 1/2 cup of water and work the dough until it forms a ball and is soft and pliable.

Turn the dough onto a floured surface and knead for 3 to 5 minutes.

Cut the dough into eight equal pieces and roll them into small dough balls.

Drizzle vegetable oil onto a bowl or pan and coat each dough ball with the oil.

Arrange the dough balls into the pan and cover with a clean kitchen towel.

Let the dough rest for 2 to 3 hours.

Stretch each dough ball into thin circles.

Heat a pan or griddle over medium heat and add a bit of ghee or butter.

Place the stretched dough onto the pan until bubbly, then flip it over.

Arrange banana slices in the center of the dough.

Fold in the edges like an omelette and flip so the open edges are down.

Cook until crispy and serve hot with a sprinkle of sugar or a drizzle of condensed milk.

Equipment Needed

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