Roti Gluay (Thai Banana Pancake)

Elastic dough stretched until transparent, pan-fried in butter for a sharp crunch. The melting banana inside contrasts with the crispy golden crust and sweet condensed milk topping.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 495
• Protein: 9 g
• Carbs: 70 g
• Fat: 19 g

Ingredients

• 250 g Wheat flour ( sifted )
• 120 ml Mineral water
• 1 piece Egg ( beaten )
• 1 tbsp White sugar
• 1 pinch Gray sea salt
• 2 piece Banana (peeled) ( sliced )
• 40 g Minimum butter sweet
• 4 tbsp Whole sweetened condensed milk
• 2 tbsp Peanut oil ( for the work surface )

Instructions

1. Kneading the dough

   Mix flour, water, beaten egg, salt, and sugar. Knead vigorously until the dough is smooth, elastic, and no longer sticks to your fingers.

2. Resting the dough

   Shape into four equal balls. Lightly coat with oil and let rest for at least 30 minutes under a cloth to relax the gluten.

3. Stretching

   Oil the work surface. Flatten a ball with your palm, then stretch it with your hands until it becomes a translucent veil without tearing.

4. Cooking and filling

   Heat butter in a large pan. Place the dough sheet, add banana slices in the center. Fold the four edges toward the middle to form a square.

5. Crispy finishing

   Brown both sides until the crust is dark golden and crispy. Remove from heat, cut into squares, and drizzle generously with sweetened condensed milk.

Chef's tips

• Stretching is key: the dough must be as thin as a veil to guarantee the crunch.
• The butter should be brown (beurre noisette) in the pan to bring that characteristic biscuit flavor.

Storage

Eat immediately. The dough loses its crispness and becomes chewy as it cools.