Roti With Bananas Recipes
ROTI WITH BANANAS
Among the offerings in Bangkok are sweet rolled roti, which fall somewhere between pancakes and flatbread. There, cooks caramelize local bananas -- sugary and tiny, and no bigger than your thumb -- but regular bananas will do just fine.
Provided by Martha Stewart
Categories Bread Recipes
Yield Makes about 8
Number Of Ingredients 9
Steps:
- Stir together flour, baking powder, and 3 tablespoons sugar. Whisk in milk, egg, 1 tablespoon melted butter, and 3/4 cup water until smooth. Cover; let stand 1 hour.
- Heat a 12-inch nonstick skillet or a griddle over medium-high heat. Brush with butter. Pour in 1/3 cup batter, swirling to cover bottom. Cook, flipping once, until golden brown, about 2 minutes per side. Repeat with remaining batter.
- Melt 3 tablespoons butter in a large skillet over medium-high heat; sprinkle with 3 tablespoons 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 tablespoons each butter and sugar, remaining bananas, and salt.
- 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.
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- In a large mixing bowl, combine salt and water and whisk until salt is dissolved. Add condensed milk and egg, whisk until combined.
- In another bowl, add flour and butter, and use your fingers to rub butter it into flour until no more big chunks are visible.
- Add flour-butter mixture to water mixture and knead with your hands quickly just until all the dry flour has been absorbed. It'll looks like a really shaggy, rough dough. Cover bowl with a damp cloth or plastic wrap and let rest for 15 - 30 minutes. (This resting step, called autolyse, is optional, but it will allow water to absorb into the flour and will reduce the total kneading time you need over all.)
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