Thai Roti Recipe

Rotis can be addictive. Rotis are addictive and can be difficult to stop if you’re on a diet.

Crunchy crispy Roti is always on my “to-eat” list when I travel to Thailand. You will be hooked by the combination of sweetness, crispiness, and saltiness. As a child, a roti was not sliced thinly like this. It was made into a round shape and then flattened and fried. The thicker Roti was more soft and crispy than the Crispy Roti today, which shatters on contact.

Roti’s evolution didn’t stop with crispy frying. Now, you can get Nutella or jam filling, fresh fruit, cheese, or even pizza toppings. Rotis are very well-liked by tourists…finally, something that won’t burn your tongue.

Two tablespoons butter

Sugar

Sweetened condensed milk

cooking oils

Roti Dough

Tips and techniques

You can adjust the amount of butter, sugar, sweetened milk, oil, and other ingredients as necessary. I prefer sweetened condensed milk for my Roti.

The crispier your Roti is when you fry them in oil.

Don’t be concerned about the holes when you are slapping the dough down. Keep working around them. Because these are the thinnest areas, the Roti becomes crispy around them.

When it is cold, sweetened condensed milk can become very thick and difficult to drizzle. Allow sweetened condensed milk to sit in warm water.

We make a few holes in Thailand to drizzle sweetened condensed dairy milk. When the sweetened milk becomes too thick, I open it all the way and use my fork to drizzle it.

The Roti Dough can make ten rotis. Scroll down for the dough recipe.

Do not eat the dough

You will need a large, smooth surface on which to work the dough. You can use a stone pastry board or stone countertops. A large platter is also possible, as I do. Make sure to oil your work surface. Use a piece of resting dough to flatten it. Press evenly. Push through. The dough should measure approximately 4 inches in diameter.

Grab the dough with both hands. Place one hand underneath the dough, the other hand pointing towards the dough. One hand holds the dough in one hand, and the other grabs the top. You can place the dough on a platter or another surface, or both depending on your preference. Rotate the dough to the next thick spot, and then slap it hard again. Continue to rotate and slap the dough. The dough will appear translucent in certain s pots. You will notice thicker edges, much like a pizza.

The roti sellers will roll the dough up until it’s full-size, but I don’t have the space. The dough is stretched at the end with my finger.

Stretch out the edges with your fingers. Keep moving until you have all of the edges covered. Spread the dough out on an oiled surface.. Spread the dough out on the oiled surface. The dough is fried on an 11-inch grid. My stretched dough cannot be larger than this.

Frying

Over medium heat, heat a grid. 2 tablespoons oil. Then, add the stretched dough while it is still stretched. A small amount of butter (about 1/4 teaspoon) can be added to the Roti. To make a square or rectangle, flip the Roti and fold it on one side. Flip the Roti over to brown the opposite side. Oil may be needed. It shouldn’t take more than a minute for golden brown to occur.

Serving

As much sweetened condensed milk as you wish. The sweetened condensed milk can be poured through a few holes. You can open the lid to let the sweetened condensed milk out.

Sprinkle with a pinch of sugar. Serve immediately. The Roti will remain crisp even if they are allowed to cool at room temperature.