As our toes dig into the sand path that connects the beaches and village on Ko Lipe my mind is on one thing. The little roti cart that stands at the intersection of the sand path and the sand road. On this tiny island that is direction enough.
At least it was in 2012, all of a sudden that was 10 years ago.
A yellow and white striped awning shades a piping hot griddle glistening with oil. Experienced hands throw the little ball of sweet dough around, stretching it with ease into a perfect circle before slapping it on the griddle, the sizzle as it hits is a glorious sound. Slices of bananas are layered inside and the roti is folded up containing the sweet little bananas. A perfect present. It’s sliced into squares and slid onto a flimsy paper plate. The plate is immediately translucent with oil. Obviously this is going to be absolutely delightful. White rivers of sweetened condensed milk seep into the treat rendering me completely addicted.
Thailand is obviously a fountain of delicious food. I’ve cooked a ton of it, but the banana roti (pancake) seemed too special, too exotic to recreate. This is my chance.
It came together easily. And the taste sent me right back to Ko Lipe. The island holds a most special place in my heart. Kyle and I had the most amazing week on that little sandy island after hiking Nepal. We constantly dream of returning to the quiet little shack. Relaxing in the hammock on the porch as the tide rolled right up to our steps. Watching the fisherman return from sea in their wooden long tail boats. Standing in the warm ocean as a torrential rain poured overhead.
I’ve reimagined it as heaven, and I am ok with that.
But back to present day and time to cook.
Recipe
A simple sweet dough was easy to bring together. I struggled with stretching the dough out a bit. I found it hard to thin the edges, and kept getting small holes in the centre if I stretched it too thin. But it became easier as I practiced. Watching professionals is extremely therapeutic, I’m definitely not there yet.
For the dough:
- 2 c flour
- 1/2 c water
- 1/2 tbsp sweetened condensed milk
- 1 tbsp butter
- Add 1/2 tsp salt if you used unsalted butter
Filling & cooking
- Ripe bananas sliced
- Sweetened condensed milk
- Avocado oil or canola oil, and butter
Directions:
- Combine flour, salt, and butter. Use your hands to rub butter into the flour.
- Separately mix egg, condensed milk, and water.
- Mix all together and knead until the flour is just absorbed.
- Cover in a bowl for about 15 mins to rest.
- Place rested dough on a clean surface and knead for ~5 min, adding flour if it is too sticky, it should be quite moist, but not stick to you.
- Roll into an oval shape and cut into 5 equal balls. Place back into bowl and brush with oil.
- Let rest for 2 hrs or in the fridge overnight. If you put into the fridge, pull out at least 3 hrs prior to use.
- Stretch and thin the dough. Pull the sides as far as it can go without breaking. Pressing it into your work surface can help keep it from springing back. Keep rotating and repeating until you get a thing circle of dough.
- Place roti in a hot pan with oil.
- Quickly place sliced banana into centre of the roti and fold the edges over so it creates a square. Cook until golden, adding a bit of extra butter if you like. (Obviously do this). Should take 4-5 to cook.
- Transfer to a cutting board and cut into squared and then drizzle with a healthy dose of sweetened condensed milk.
- Close your eyes and enjoy while imagining a wave of hot tropical air washing over you and sand in your toes.
Check out a little reel on my Instagram:
Adventures with Zoe & Crew 