Roti Kuay

Roti kuay (Lao)/ Roti Kluay (Thai) is a Southeast Asian adaptation of roti, which is a flatbread that originates from India. This version is crispy on the outside and filled with sweet bananas on the inside. Kuay in Lao means banana. With creaminess from the condensed milk that is drizzled on top, it is a treat and can be found at street vendor stalls throughout Laos and Thailand. Growing up my siblings and I would chase the hawkers and their roti cart like it was the ice cream truck.

Roti is a very simple bread made from wheat flour, salt, and water. This recipe utilizes a little bit of sugar and an egg to add a little bit of richness. Milk can be used to substitute part of the water for added richness, but I find the addition of milk gives the roti a tortilla taste, which throws things off for me mentally. So that would be a personal preference. You can play with it to see how you like it.  

The roti itself can be served warm with just a sprinkle of sugar without the banana filling.

Notes:

• Resting Time – roti, unlike paratha, uses less oil/butter/ghee. I found that in the absence of oil, the factor that impacts the stretchiness of the dough is the resting time. During one of my test runs, I did not coat the bowl or dough with any oil and was able to get stretchy dough just by letting it rest properly. After a couple of hours, the dough was near what is called the windowpane stage, where you can stretch it out so thin that you can almost see through it. Keep in mind that some of these hawkers and food vendors make their dough ahead of time. It’s logical to believe that their dough have had long rest times. However, if you plan on resting the dough for longer than 2-3 hours, you may want to refrigerate the dough and bring it back to room temperature before cooking since this version contains an egg.
• Working the dough – work the dough, the same way you would a pizza dough. Stretch it with your hands from the center. You’ll see more seasoned roti makers slap the dough onto a flat work surface to flattened it out. Try to get evenly stretched dough, otherwise you’ll have uneven cooking.
• Heat – each pan, griddle, tava, is different and heat and cook time will vary. I find that the sweet spot for me is the same as for my pancakes. I set the heat somewhere between medium low and medium. It should be hot, but not smoky. If your pan is too hot, it will burn quickly and result in uneven cooking.
• Banana – choose bananas that are ripe, but still firm and can stand up to a bit of cooking.
• Cook time – cook time may vary depending on the pan that you are using. It also depends on how thin you can stretch the dough. Thinner dough may not cook as long. Keep an eye on bubbling and browning.  

Roti Kuay

Time: 3.5 hours

Yields: 8

2 cups (280g) all-purpose flour, plus more for dusting
½ teaspoon salt
1 teaspoon sugar (optional) – for dessert or sweet versions
1 large egg
½ cup (118 ml) water
2 large bananas, sliced
1 tablespoon ghee or butter
1 tablespoon vegetable oil

Accompaniments:
Sugar
Condensed milk
Chocolate syrup

1. In a bowl add flour, salt, and sugar, if using. Stir to combine. Make a well in the center and add the egg. Work the egg into the flour mixture. Slowly add in the water until you get a soft and pliable dough.
2. Turn dough onto a floured surface and knead for 3-5 minutes until the dough is soft and smooth.
3. Cut the dough into 8 equal pieces. Roll each piece into a round dough ball. Drizzle the oil onto a bowl or baking pan. Coat each piece of dough ball in the oil and arrange in the pan so that they are not touching.
4. Cover the bowl with a clean kitchen towel. Allow the dough to rest for 2 to 3 hours. It should be stretchy when well rested. (The dough should be refrigerated if longer than 2 hours and brought back to room temperature before cooking).
5. After resting, use your fingers to work the dough by slowly stretching it from the center.
6. Heat a heavy bottom pan or a griddle over medium heat to medium-low heat. Brush with a little bit of ghee or butter.
7. Slap a piece of the rolled-out dough onto the hot pan. Let it cook for about 30 seconds or until it starts to bubble. Flip the roti. Place a few slices of banana in the center of the roti. Fold the edges in like you would an omelet. Flip the roti over one more time so that the side with the edges are on the griddle. Let it cook for an additional 30 seconds or so until it is crispy.
8. Remove from heat. Sprinkle with sugar if desired. Drizzle with a little bit of condensed milk. Cut into pieces.
9. Serve warm. Enjoy.

Video:

Pan used for this recipe:

Cuisinart Griddle Pan available on Amazon

Longevity Condensed Milk – Available on Amazon