Roti Gluay (Thai Banana Pancake)

Method

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.

1. 1

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

2. 2

   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. 3

   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. 4

   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. 5

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