Malaysian-styled Roti Pisang (Banana) - Flip/Twirl and Pull/Stretch Method

By WoonHeng · 90 min

Ingredients

Instructions

1. Put the water, salt, sugar and oil in a large bowl and stir until the sugar dissolves. Add the flour and mix with a spatula or rolling pin, then knead into a smooth ball. Cover tightly and rest for 10 minutes. Uncover and knead again until the top is smooth. Divide into 4 equal balls.
2. Oil a plate or 8-inch cake pan with a tablespoon of oil, and coat each ball generously. Cover and rest for at least 1–2 hours, or overnight in the fridge (bring overnight dough to room temperature before using).
3. Grease your palm and work surface. Flatten a dough ball into a thin circle with the heel of your hand, then flip and stretch it until it is about 4–5 times its original size.
4. Top with banana slices, vegan butter pieces and sugar. Fold the sides into the middle, overlapping slightly, then fold the top and bottom edges to make an enclosed large rectangle.
5. Heat a pan with vegan butter or oil over medium heat. Place the roti seam side down and cook until golden brown, about 3–4 minutes; lower the heat if it browns too fast. Flip and cook another 3–4 minutes, adding oil if needed, until it puffs and the banana caramelises.
6. Repeat with the remaining dough and serve warm.

Summarized from WoonHeng's video. Watch it for the details.

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