This recipe makes the best crispy, with-the-perfect-amount-of-chew, golden, not-overly-sweet, dessert roti ever! It is totally vegan and can be served in many different ways. It is actually pretty simple and fast to make, especially if you make the dough the day before.
For me, the most intimating part of this dish was getting the dough super thin, but I promise, the dough is made to be stretched out thin and after a few tries you will be making so dang good roti.
After all of the roti I made, folks got tired of the classic banana filling, so we got creative and tried some new flavor out. Here are our favorites;
Roti Pizza. This is number one, and I know you may be a bit hesitant to try a savory filling in the sweetened dough, but it totally works! Just spread a thin layer of marinara sauce, some vegan mozzarella and fresh basil leafs. Fold it all up and you have the most delicious fry pan pizza ever!!
Spiced Apple Roti. Slice apples and rub them with cinnamon, nutmeg, allspice, ginger and maybe even some brown sugar.
Leftovers Roti. If you have any thick, leftover curries, fill the roti dough with it and get a whole meal pocketed up into a little square!
Roti Pies. You can pretty much fill the roti with any cooked up pie filling (we highly recommend an un-sweetened cherry compote 😋).
Tofu scramble roti. Cook up your favorite tofu scramble and fill the roti dough with it!
Ingredients (makes 10 large* Roti)
for the dough
2 tsp sugar
1 tsp salt
57g frozen banana, thawed*
260 ml water
500g flour
55g vegan butter, cubed
coat the dough balls with
1 Tbs vegan butter, melted
1 Tbs oil
for the filling
4 almost-ripe bananas (fully ripe ones get mushy and gross while cooking)
*I am using my pizza stone to cook the roti on, however if you only have smaller pans, thats ok. Just consider splitting the dough into more portions and getting smaller, but more, roti (12-15), that way you can still get the amazing crispy, thinness of a traditional roti, just scaled down.
*I know it may be inconvenient to only use part of a frozen banana, but it is so worth it. The banana enriches the dough and slightly sweetens it as well, you can use the leftover banana in smoothies, or other baked goods (like banana bread!)
Instructions
1. In a small bowl whisk together the sugar, salt and banana to break up the banana. Add in the water, mix, and set aside.
2. In a separate, large bowl rub the vegan butter into the flour until you achieve a nice sandy texture. Mix in the wet ingredients until a shaggy dough forms. Let it rest for 30 minutes, before kneading for 5-7 minutes to bring everything together (you may need to use up to 2 Tbs more flour to prevent the dough from sticking). Place the dough back in the bowl and allow it to rest for another 15 minutes.
3. Make your oil and melted butter mixture. When it comes to coating the roti balls in oil, DO NOT SKIMP!! the fat is vital for the whole process to work, not only does it prevent the balls from sticking together, it also makes the stretching process much easier and keeps the dough from sticking to your fingers and work surface.
4. Once the dough has rested and your oil mix is ready, divide the dough into 10 even balls. Coat them generously with the oil and place them into a dish to rest either for 2-3 hours at room temp, or overnight in the fridge, before being brought back to room temp before cooking.
5. Get your banana (or whatever other filling you'd like) ready and heat up your pan to medium heat. Flatten out a dough ball and then gently pull/stretch the dough out.
6. Carefully lay the dough out on the pan and cook until lightly golden on each side, but still pliable enough to fold. Place your filling in the center to make a square.
Fold up the roti. At this point you can optionally brush/spread some more vegan butter onto each side to get the roti even butterier, cook until it is golden and beautifully crisp. Cut and serve hot with some ice cream and or chocolate sauce. Enjoy!
recipe adapted from Hot Thai Kitchen
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