Authentic Thai Roti Dessert Recipe

Ingredients

• 454 g (1 lb; or 3½ cups)plain flour
• 1 tspsalt
• 5 tbsp (75 ml)oil
• 1egg
• Just under 240 ml (1 cup)water
• 2 tbsp (about 28 g)butter
• 3 tbsp (about 45 ml), or to tastesweetened condensed milk

Instructions

1. 1

   Combine ingredients

   Put the flour in a large mixing bowl and make a well in the middle. Add the egg, salt and oil.

2. 2

   Knead the dough

   Gradually add lukewarm water while kneading by hand. Continue until the dough is smooth and elastic, and springs back slightly when pressed.

3. 3

   Rest and stretch

   Cover the dough with a damp towel and leave it to rest for 1 hour. Then stretch and pull it several times with both hands.

4. 4

   Shape the portions

   Divide the dough into equal portions of about 70 g each. Shape each into a ball by pulling the dough down and tucking it underneath.

5. 5

   Butter and rest

   Brush each ball generously with melted butter. Put them in a bowl, cover with a damp towel and leave to rest for 30 minutes.

6. 6

   Flatten the dough

   Use your hands or a rolling pin to flatten each ball into a thin sheet. You can also gently throw the dough onto a flat surface to help stretch it.

7. 7

   Stretch by hand

   Lift one edge of each sheet and let the dough stretch naturally into your other hand. Repeat with each portion.

8. 8

   Thin the sheets

   Stretch each sheet again. Make it very thin for a crisp result or leave it slightly thicker for a softer texture.

9. 9

   Fry each roti

   Fry each sheet in a pan with 1 tablespoon of oil and a little melted butter.

10. 10

    Cook and serve

    Cook until golden brown and crisp on both sides. Serve straight away with sweetened condensed milk, sugar or your preferred topping.

What is Thai roti?

Roti is a flatbread with roots in South Asian food traditions that is also widely enjoyed in Thailand, including as a sweet street-food snack. For dessert, it is cooked on a hot, oiled surface and often finished with a sweet topping.

This version relies on rested, stretchy dough and a thin sheet that fries quickly. Sweetened condensed milk adds a creamy finish to the crisp, buttery bread.

Nutrition and macros by portion

The nutrition label shows one serving as written: 178 calories, 4g protein, 25g carbs, 7g fat.

The supplied nutrition per serving lists 25 g of carbohydrate, 7 g of fat and 4 g of protein. Flour is the main source of carbohydrate, while the oil, butter and condensed milk contribute fat; the flour and egg provide some protein. Pair a portion with fresh fruit for a more balanced plate.

Why the dough needs resting

First rest: the hour-long covered rest gives the dough time to relax after kneading, making it easier to pull and stretch.

Second rest: buttering the balls and leaving them covered for 30 minutes helps keep the portions supple as you flatten them.

How to stretch the roti

Start gently: flatten the ball with your hands or a rolling pin, then lift an edge and let the dough lengthen under its own weight. Stretch it evenly rather than tugging hard in one spot.

Aim for thinness: a very thin sheet fries crisp, while a slightly thicker one stays softer. If a sheet tears, fold it over the opening before frying.

Choosing the texture

Thin sheets: stretch the dough as far as it will go for a crisp, golden roti. Keep an eye on it in the pan, as thinner dough cooks quickly.

Thicker sheets: leave a little more dough in the centre for a softer bite. The colour is a useful cue: cook until both sides are golden brown.

Frying in batches

The recipe fries the sheets individually, using 1 tablespoon of oil and a little melted butter for each one. Let the pan heat before adding a sheet so it begins cooking promptly.

Serve each roti soon after frying, or keep finished ones warm while you cook the remaining portions. They are at their crispiest straight from the pan.

Toppings and serving

Sweetened condensed milk is the suggested topping; drizzle it over the roti to taste. Sugar is another simple option, or use a favourite topping of your choice.

For a more substantial snack, serve the roti alongside fresh fruit. Add the topping just before eating so it does not soften the crisp surface for too long.

Recipe notes & tips

• Keep the dough covered with a damp towel during both rests so the surface does not dry out.
• Melt the butter before brushing it over the dough balls.
• Stretch the sheets over a clean, flat surface and handle them gently to avoid tearing.
• Have the toppings ready before frying so the roti can be served promptly.
• Adjust the thickness of each sheet to suit whether you prefer a crisp or softer result.

Variations

• Sugar topping: scatter sugar over the hot roti instead of using condensed milk.
• Fruit pairing: serve with sliced fruit for a fresh contrast to the buttery bread.
• Mixed toppings: use condensed milk alongside another favourite topping.
• Softer roti: leave each sheet slightly thicker before frying.
• Extra crisp roti: stretch the dough very thin before it goes into the pan.

Common mistakes to avoid

• Skipping the rests: the dough can resist stretching; allow both covered resting periods.
• Pulling too hard: the sheet may tear; stretch gradually and let the dough lengthen naturally.
• Drying out the dough: uncovered portions can form a skin; keep them under a damp towel.
• Uneven thickness: thin spots may crisp before thicker areas cook; stretch the sheet as evenly as you can.
• Waiting too long to serve: the roti loses its fresh-fried crispness; add the topping and serve promptly.

How to store

Roti is best eaten straight after frying. If needed, refrigerate cooled pieces in an airtight container for up to 2 days and reheat briefly in a frying pan; the texture may be less crisp than when freshly made.

Frequently asked questions