Net Pancakes (Roti Jala)
Recipe!
2 cups Flour
1 cup Water
1 cup Coconut Milk
2 Eggs
1 tsp Salt
1 tsp Turmeric
Vegetable oil
plastic water bottle
sharp pointed knife
In a medium bowl whisk together the flour, water, coconut milk, eggs, salt and turmeric until smooth. (If any clumps remain, run mixture through a sieve).
Using a sharp pointed knife (or a corkscrew or nail works just as well) poke three holes in the cap of a plastic water bottle. Fill the bottle with your pancake batter.
Heat a very lightly greased non-stick skillet over medium heat. Working quickly, invert the water bottle and drizzle the batter in quick circular motions forming a net like pattern.
Allow the pancake to cook for 1-2 minutes. Do not flip and be watch closely so as not to burn.
Remove from pan, fold in the sides and roll up. Serve with curry. Enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission
How to make Thai Roti (Thai banana pancake) at home? | No machine need | Thai street pancake
How to make Thai Roti (Thai banana pancake) at home? | Thai street pancake
Trying to make this popular Thai banana pancake. It is fun stretching the dough and the cake is pretty good. Adding egg to the banana makes it tastes like pancake. You can also make it without egg too. Then top the pancake with condensed milk, honey, or chocolate.
Dough ingredients are:
2 cups all purpose flour
1/2 teaspoon salt
2 tablespoons unsalted butter
1 tablespoon condensed milk or sugar
1/2 cup water (room temp)
1 egg
Music
Simple sonata from Youtube audio Library
Thai Banana Pancake Recipe (Thai Roti) โรตีกล้วยหอม | Thai Recipes
This video is a little longer than usual, but I want to make sure you are successful so I didn't want to skip out on the many techniques and tips that are involved in this recipe. So please make sure you watch the whole thing before making! It may seem a little daunting to make at home, but this video is going to demystify it all and it will be WELL WORTH IT!
Thai banana pancakes, also known as Thai roti, is one of THE most popular street food amongst visitors to Thailand. You can see roti carts at around touristy areas in Thailand, and nowadays, vendors offer so many different filling options like bananas, chocolate sauce, nutella, apples, etc. But bananas seem to be the all-time-fave variety amongst tourists, and for good reason!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
How to Make Roti Gulay (Thai Banana Pancake) | #WokWithUs S1E5
This sweet treat is a common snack found along the streets of Thailand. Stuffed with banana and topped with condensed milk, get the recipe here:
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How it's made. Roti Thai style. Narrated version. | Bangkok Travel Vlog
How to make dough & Ingredients:
1 lb. unbleached white flour (3 1/4 cups)
1 tsp. salt
1 Tbsp. white sugar
1 egg, beaten
1 Tbsp. milk
3/4 cup water
1/2 cup cooking oil (safflower, palm or peanut) or ghee
1/4 cup butter, melted
Sweetened condensed milk and sugar to serve (optional)
Preparation:
Sift flour into a bowl. Mix in sugar and salt. Form a well in the center and stir in beaten egg and milk. Add water, stir to mix.
Turn out onto a table and knead until elastic, about 5 minutes. Form into a ball and allow to rest for at least 30 minutes, covered with a damp cloth or plastic wrap.
Roll the dough into a long log shape. Divide into 16 portions (a kitchen scale is useful) and shape into small balls. Brush each with oil, return to the bowl (stacking is ok) and cover. Rest for another 30 minutes (or longer).
Take one portion, spread a little oil on top with fingertips and flatten with your hands or a rolling pin.
Pick up the flattened dough by the edge closest so that your left hand is holding it with the thumb under the dough and the fingers on top and with your right hand hold it with the thumb on top and the side of the index finger underneath. Rotate and stretch the dough in a forward, circular, clockwise motion, slapping the far end on the table. Continue to rotate several times, until it becomes almost see-through. Then lift the dough at one point with two fingers in such a way that it drapes down like a piece of cloth and using a circular motion, spin the dough loosely into a snail-like round. Set aside on a greased surface.
Heat a griddle pan well covered in oil over high heat. Flatten the dough snail again into a approximately 5-inch round. Fry, lowering the heat to medium. Turn to brown both sides, brushing with butter.
Remove from the griddle and serve hot with curry or drizzle with sweetened condensed milk and sugar. Serve the sweet roti rolled up in greaseproof paper and if desired beat lightly in the paper with a rolling pin to flake the bread before serving.
Serves 4.
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How to make Thai Banana Roti | Thai Street Food #shorts
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