Roti Dessert Thai Recipe

Flour: The base of the dough, providing structure and texture.

Water: Helps to bring the dough together and achieve the right consistency.

Sugar: Adds a touch of sweetness to the dough.

Salt: Enhances the overall flavor of the dough.

Butter: Adds richness and helps to create a tender texture.

Condensed milk: The sweet topping that makes this dessert irresistible.

When rolling out the dough, aim for an even thickness to ensure uniform cooking. If the dough sticks to the surface, lightly dust with flour. For a crispier texture, let the roti rest for a few minutes before cooking. This allows the gluten to relax, making it easier to roll out thinly.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making it a healthier option.

• water - Substitute with milk: Milk adds a richer flavor and a softer texture to the dough.

• sugar - Substitute with honey: Honey provides a natural sweetness and a slightly different flavor profile.

• salt - Substitute with sea salt: Sea salt has a more complex flavor and can enhance the overall taste of the dish.

• melted butter - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a healthier fat option.

• condensed milk - Substitute with coconut condensed milk: Coconut condensed milk provides a similar sweetness and creaminess with a hint of coconut flavor.

• Allow the roti to cool completely before storing. This prevents condensation, which can make the roti soggy.
• Place a sheet of parchment paper between each roti to prevent them from sticking together.
• Store the roti in an airtight container or a resealable plastic bag. This helps maintain their freshness and prevents them from drying out.
• For short-term storage, keep the roti at room temperature for up to 2 days. Ensure they are kept in a cool, dry place away from direct sunlight.
• For longer storage, place the airtight container or resealable bag in the refrigerator. The roti will stay fresh for up to a week.
• To freeze the roti, wrap each one individually in plastic wrap, then place them in a resealable freezer bag. This double layer of protection helps prevent freezer burn.
• Label the freezer bag with the date to keep track of how long the roti have been stored. They can be frozen for up to 2 months.
• When ready to use, thaw the roti in the refrigerator overnight or at room temperature for a few hours.
• Reheat the roti in a frying pan over medium heat for a few minutes on each side until warmed through. Alternatively, you can reheat them in the microwave for about 20-30 seconds.
• Drizzle with condensed milk just before serving to maintain the roti's delightful texture and flavor.

• Preheat your oven to 350°F (175°C). Wrap each roti in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10 minutes or until they are warm and soft.

• Use a non-stick skillet over medium heat. Place the roti in the skillet without any oil or butter. Heat each side for about 1-2 minutes until they are warmed through and regain their softness.

• For a quick method, use a microwave. Place a damp paper towel over the roti to keep them moist. Microwave on medium power for 20-30 seconds. Check and add more time if necessary, but be careful not to overheat as they can become chewy.

• If you have a toaster oven, set it to a low heat setting. Place the roti directly on the rack or on a baking sheet. Heat for 5-7 minutes, checking frequently to ensure they don’t become too crispy.

• For a steam method, place a steaming rack in a pot with a small amount of water. Bring the water to a boil and place the roti on the rack. Cover and steam for 2-3 minutes until they are warm and pliable.

• Mixing bowl: Use this to combine the flour, sugar, and salt, and to knead the dough.

• Measuring cups: Essential for measuring out the flour, water, and condensed milk accurately.

• Measuring spoons: Necessary for measuring the sugar, salt, and melted butter.

• Rolling pin: Helps to roll out the dough balls thinly.

• Frying pan: Used to cook the roti until golden brown on both sides.

• Spatula: Handy for flipping the roti in the frying pan.

• Pastry brush: Useful for brushing melted butter onto the dough, if needed.

• Plate: For serving the cooked roti.

• Drizzle bottle: Ideal for drizzling the condensed milk evenly over the roti.

Prepare ingredients ahead: Measure and set aside flour, sugar, and salt before starting.

Use a stand mixer: Knead the dough with a mixer to save time and effort.

Preheat the pan: Ensure the frying pan is hot before cooking the roti for faster cooking.

Roll dough in batches: Roll out multiple dough balls at once to streamline the process.

Condensed milk drizzle: Use a squeeze bottle for quick and even condensed milk application.