If you've ever strolled through the vibrant night markets of Bangkok or Phuket, chances are you've been drawn in by the buttery sizzle of banana roti being flipped on a griddle. This Thai banana roti is one of those unforgettable street food treats—crispy on the outside, gooey and caramelized inside, and topped with a drizzle of condensed milk or coconut sugar that adds a final punch of indulgence. It's technically a dessert, but honestly, it blurs the line between evening snacks and breakfast ideas depending on how adventurous your sweet tooth is. In this recipe, we’re going all in on authenticity while adding a light sprinkle of toasted sesame seeds for a nutty crunch that beautifully offsets the soft banana filling.

This Thai banana roti recipe is perfect for those looking for unique dessert recipes or a fun weekend project. Whether you’ve tried making roti canai recipe at home or are totally new to Southeast Asian pastries, this version brings the same flaky magic with a simpler twist. It’s naturally vegetarian, a solid addition to your collection of vegetarian recipes, and just sweet enough to be satisfying without feeling heavy.

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Crispy Thai Banana Roti with Coconut Sugar and Sesame Seeds

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Prep Time 40

Cook Time 15

Total Time 55

Course Dessert, Snack

Cuisine Thai

Servings 4 Roti

Equipment

Large Mixing Bowl (for dough)
Rolling Pin
Cast Iron Skillet or Nonstick Frying Pan
Pastry Brush
Spatula
Small bowl (for mixing the filling)
Measuring spoons and cups

Ingredients

For the Roti Dough

2 cups all-purpose flour plus extra for dusting
½ tsp salt
1 tbsp granulated sugar
2 tbsp vegetable oil plus more for greasing
¾ cup warm water

For the Filling

3 ripe Thai bananas or substitute with small ripe cavendish bananas
2 tbsp coconut sugar or brown sugar
½ tsp cinnamon optional
1 tbsp toasted white sesame seeds

For Frying and Topping

2 tbsp unsalted butter or margarine for frying
Sweetened condensed milk optional but recommended
Extra coconut sugar and sesame seeds for topping

Instructions

Step 1: Make the Dough

Start by combining the flour, salt, and sugar in a large mixing bowl. Gradually add the warm water and oil, mixing until a shaggy dough forms. Knead the dough on a floured surface for about 8–10 minutes until it becomes smooth and elastic.
Divide the dough into 4 equal balls. Coat each one lightly in oil and place them in a bowl. Cover the bowl with a damp towel or plastic wrap and let it rest for at least 30 minutes. This relaxes the gluten, making the dough easier to stretch—think roti bread texture: tender yet slightly chewy.

Step 2: Prep the Filling

While the dough is resting, mash the bananas in a small bowl. Mix in the coconut sugar, sesame seeds, and cinnamon if using. You want the bananas to be just mashed, not pureed—small chunks add a bit of texture to the final roti.

Step 3: Roll and Stretch

Once rested, lightly oil your hands and work surface. Take one dough ball and gently press it flat, then use a rolling pin to roll it out as thinly as possible. Traditional Thai roti is stretched until nearly transparent, but don’t stress if yours is a bit thicker—it’ll still be delicious.

Pro tip: Stretching from the center out with oiled hands gives better results than just rolling.

Step 4: Fill and Fold

Spoon about 2 tablespoons of banana filling into the center of the dough. Fold the edges in, envelope-style, to encase the filling completely. You should end up with a square or rectangular packet.

Step 5: Fry to Crispy Perfection

Heat about 1 tablespoon of butter in a skillet over medium heat. Carefully place the filled roti seam side down and cook for 2–3 minutes on each side until golden brown and crispy. Press gently with a spatula to help cook evenly.
Transfer to a cutting board and let rest for 1 minute before slicing.

Step 6: Serve it Up

Drizzle with condensed milk, sprinkle with extra coconut sugar and toasted sesame seeds, and serve warm. The contrast between crispy outer layers and gooey banana center is what makes this banana roti Thai-style irresistible.

Pairings

Although this banana roti stands beautifully on its own, pairing it with a few extras can elevate the experience:

Chai Latte or Thai Iced Tea: The warm spices or sweet milkiness complement the richness of the roti.
Fresh Mango Slices: Add a refreshing tropical vibe.
Coconut Yogurt: A dollop on the side adds creaminess and a probiotic kick, making it feel like slightly more healthy food.
Spicy snacks recipes: It might sound odd, but if you're making this for brunch, a platter of spicy fried chickpeas or papaya salad on the side makes for a playful sweet-spicy balance.

If you're planning a spread of dinner ideas, you can serve this roti as a playful dessert after something savory like a chicken breast recipe with Thai basil sauce or a curry dish made in a crockpot recipe style.

FAQs

1. Can I use a different type of banana?

Yes! While Thai banana (often called "kluai namwa") is ideal for its small size and dense sweetness, regular ripe cavendish bananas work well too. Just avoid overly mushy bananas as they can make the filling too wet.

2. Is this the same as roti canai?

Great question. This dish shares some similarities with the Malaysian roti canai recipe, especially in the dough technique, but it’s sweeter, thinner, and used as a dessert in Thai cuisine. Roti canai is usually served with savory curry.

3. Can I make the dough ahead of time?

Absolutely. The dough can be made and refrigerated up to 2 days in advance. Just let it come to room temperature before rolling and stretching.

4. Is this banana roti vegan?

It can be! Just swap the butter for coconut oil and skip the condensed milk topping—or use a plant-based version. Everything else is naturally vegan-friendly, which makes it a hit among those exploring vegetarian recipes or plant-based eating.

5. Can I make this gluten-free?

It’s a bit tricky since the stretchiness of the dough comes from gluten, but there are gluten-free flour blends that mimic elasticity. You could try using a 1:1 gluten-free all-purpose blend, but results may vary. Rice paper versions are also trending if you’re open to fusions.