Roti Thai Pancake Recipe

All-purpose flour: The base of the dough, providing structure and texture.

Salt: Enhances the flavor of the roti.

Sugar: Adds a touch of sweetness to the dough.

Water: Helps to bind the ingredients together.

Condensed milk: Adds richness and sweetness to the roti.

Melted butter: Adds flavor and helps to create a tender texture.

Egg: Provides structure and helps to bind the dough.

When rolling out the dough, ensure you use a light dusting of flour on your work surface and rolling pin to prevent sticking. This will help you achieve a thin, even circle without tearing.

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

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to achieve a similar texture.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and is often considered a more natural option.

• sugar - Substitute with honey: Honey adds a natural sweetness and a bit of moisture to the dough.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a subtle caramel flavor.

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

• condensed milk - Substitute with evaporated milk: Evaporated milk can be sweetened to mimic the sweetness of condensed milk while providing a similar creamy texture.

• condensed milk - Substitute with coconut milk: Coconut milk can add a unique flavor and is a good option for those avoiding dairy.

• melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and adds a subtle coconut flavor.

• melted butter - Substitute with olive oil: Olive oil can be used for a healthier fat option and adds a distinct flavor.

• egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg, suitable for a vegan option.

• egg - Substitute with applesauce: Applesauce can add moisture and a slight sweetness, making it a good egg substitute in baking.

• Allow the roti to cool completely before storing. This prevents condensation, which can make the pancakes soggy.
• Place a piece of parchment paper between each roti to prevent them from sticking together.
• Store the roti in an airtight container or a resealable plastic bag. Ensure all air is squeezed out to maintain freshness.
• For short-term storage, keep the roti in the refrigerator. They will stay fresh for up to 3 days.
• For long-term storage, freeze the roti. Lay them flat in a single layer on a baking sheet and freeze until solid. Then, transfer them to a resealable plastic bag or airtight container. 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.
• To reheat, warm the roti in a skillet over medium heat for a few minutes on each side until heated through. Alternatively, you can microwave them for 20-30 seconds, but be cautious as this can make them chewy.
• For a crispier texture, reheat the roti in a preheated oven at 350°F (175°C) for about 5-7 minutes.

• Preheat your oven to 350°F (175°C). Place the roti on a baking sheet and cover with aluminum foil to prevent drying out. Heat for about 10 minutes or until warmed through.

• Heat a non-stick pan over medium heat. Add a small amount of butter or oil. Place the roti in the pan and cook for 1-2 minutes on each side until heated through and slightly crispy.

• Use a microwave for a quick reheat. Place the roti on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 20-30 seconds. Check and add more time if necessary, but be careful not to overheat and dry it out.

• For a more traditional approach, use a steamer. Place the roti in a steamer basket over boiling water. Cover and steam for about 5 minutes or until heated through. This method helps retain moisture and keeps the roti soft.

• If you have a toaster oven, preheat it to 350°F (175°C). Wrap the roti in aluminum foil and place it in the toaster oven for about 5-7 minutes until warmed through.

• Mixing bowl: Use this to combine the flour, salt, and sugar, and later to mix in the wet ingredients until smooth.

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

• Measuring spoons: Necessary for measuring the salt and sugar precisely.

• Whisk: Helps in mixing the wet ingredients together before combining them with the dry ingredients.

• Spatula: Useful for scraping down the sides of the mixing bowl to ensure all ingredients are well incorporated.

• Kneading surface: A clean countertop or a large cutting board where you can knead the dough until it becomes elastic.

• Rolling pin: Used to roll each dough ball into a thin circle.

• Pan: A non-stick or cast-iron pan to cook the roti on medium heat.

• Butter knife: Handy for adding a bit of butter to the pan before cooking each roti.

• Plate: To place the cooked rotis on once they are golden brown on both sides.

• Plastic wrap: To cover the dough balls while they rest for 15 minutes.

Prepare ingredients in advance: Measure and mix dry ingredients and wet ingredients separately the night before.

Use a stand mixer: Let a stand mixer handle the kneading to save time and effort.

Rest dough in fridge: Let the dough rest in the fridge overnight to save time in the morning.

Preheat the pan: Ensure the pan is preheated before cooking to speed up the process.

Cook multiple rotis: Use a large griddle to cook several rotis at once.