Roti With Bananas Recipes

ROTI WITH BANANAS

Roti With Bananas image

Among the offerings in Bangkok are sweet rolled roti, which fall somewhere between pancakes and flatbread. There, cooks caramelize local bananas -- sugary and tiny, and no bigger than your thumb -- but regular bananas will do just fine.

Provided by Martha Stewart

Yield Makes about 8

Number Of Ingredients 9

Ingredients

1 cup all-purpose flour
1/4 teaspoon baking powder
1/2 cup plus 1 tablespoon sugar
3/4 cup milk
1 large egg, lightly beaten
1 tablespoon unsalted butter, melted, plus more for skillet, plus 6 more tablespoons butter
6 ripe bananas, thinly sliced
Coarse salt
Sweetened condensed milk, for drizzling

Steps:

Stir together flour, baking powder, and 3 tablespoons sugar. Whisk in milk, egg, 1 tablespoon melted butter, and 3/4 cup water until smooth. Cover; let stand 1 hour.
Heat a 12-inch nonstick skillet or a griddle over medium-high heat. Brush with butter. Pour in 1/3 cup batter, swirling to cover bottom. Cook, flipping once, until golden brown, about 2 minutes per side. Repeat with remaining batter.
Melt 3 tablespoons butter in a large skillet over medium-high heat; sprinkle with 3 tablespoons sugar. Arrange half the bananas in a single layer in skillet. Cook, turning once, until golden brown, about 8 minutes. Add a pinch of salt. Repeat with remaining 3 tablespoons each butter and sugar, remaining bananas, and salt.
Place 1 cup banana mixture in center of each pancake. Fold 1 edge over bananas, then the 2 adjacent edges, then remaining edge. Transfer to a plate, seam sides down. Drizzle with condensed milk.

ROTI BREAD FROM INDIA

Roti Bread from India image

A an unleavened griddle bread from India which is similar to pita bread. It is also known as roti. Ideally, I use the traditional Indian roti griddle called a 'tava.'

Provided by MARBALET

Categories Bread Quick Bread Recipes

Time 45m

Yield 12

Number Of Ingredients 4

Ingredients

2 cups durum wheat flour
½ teaspoon salt
¾ cup water
1 tablespoon vegetable oil

Steps:

In a medium bowl, stir together the flour, salt, water and oil, until the mixture pulls away from the sides. Turn the dough out onto a well floured surface. Knead until smooth and pliable, about 10 minutes.
Preheat an unoiled skillet or tava to medium high heat. Divide dough into 12 equal parts, form into rounds and cover with a damp cloth. Flatten the balls with the palm of your hand, then use a rolling pin to roll out each piece into a 6 to 8 inch diameter round.
Cook the roti for 1 minute before turning over, then turn again after another minute. The roti should have some darker brown spots when finished. Best served warm.

Nutrition Facts : Calories 118.6 calories, Carbohydrate 22.8 g, Fat 1.9 g, Fiber 4 g, Protein 4.4 g, SaturatedFat 0.3 g, Sodium 97.5 mg

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