Picture this: you’re craving the flaky, buttery layers of Thai roti, but your favorite restaurant is miles away. Good news—you can recreate that magic right in your own kitchen! Whether you’re a seasoned cook or just starting out, these 29 irresistible recipes will guide you through sweet and savory delights that bring Bangkok’s street food charm to your table. Ready to roll? Let’s dive in!
Classic Thai Roti with Sweet Condensed Milk
Fragrant and flaky, this Classic Thai Roti with Sweet Condensed Milk transforms humble ingredients into a golden, buttery delight. Imagine delicate layers of dough, pan-fried to a crisp perfection, then generously drizzled with rich, sweetened condensed milk for a comforting treat that’s both simple and sublime. It’s a street food favorite recreated for your kitchen, offering a taste of Thailand’s vibrant culinary culture in every bite.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 3/4 cup warm water (about 110°F)
– 2 tablespoons unsalted butter, melted
For cooking and serving:
– 4 tablespoons unsalted butter, divided
– 1/2 cup sweetened condensed milk
Instructions
1. In a large mixing bowl, combine 2 cups all-purpose flour and 1/2 teaspoon salt.
2. Gradually add 3/4 cup warm water to the flour mixture, stirring with a fork until a shaggy dough forms.
3. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic, then cover with a damp cloth and let rest for 20 minutes to relax the gluten.
4. Divide the rested dough into 4 equal portions and roll each into a smooth ball.
5. On a lightly floured surface, use a rolling pin to flatten each ball into a thin circle about 8 inches in diameter.
6. Brush the surface of each dough circle evenly with 2 tablespoons melted unsalted butter.
7. Fold each circle in half, then in half again to form a triangle, gently pressing the edges to seal in the butter layers.
8. Roll each folded triangle back out into a thin circle about 1/8-inch thick, which creates flaky layers when cooked.
9. Heat a large non-stick skillet or griddle over medium heat and add 1 tablespoon unsalted butter, swirling to coat the surface.
10. Place one rolled roti in the skillet and cook for 2-3 minutes until golden brown and bubbly on the bottom.
11. Flip the roti and cook for another 2-3 minutes until both sides are crisp and golden, adding more butter as needed for remaining roti.
12. Transfer the cooked roti to a plate and immediately drizzle with 2 tablespoons sweetened condensed milk while still warm.
13. Repeat steps 9-12 with remaining dough portions, using remaining butter and condensed milk.
14. Serve the roti warm, optionally garnished with additional condensed milk or fresh fruit.
This roti delights with its crisp, buttery exterior giving way to tender, flaky layers inside. The warm, caramelized notes of sweetened condensed milk meld beautifully with the savory dough, creating a harmonious balance of textures and flavors. For a creative twist, try serving it with sliced bananas or a sprinkle of toasted sesame seeds for added crunch.
Savory Thai Roti with Green Curry Chicken
Meticulously crafted and bursting with aromatic complexity, this Savory Thai Roti with Green Curry Chicken transforms humble ingredients into a show-stopping meal. Imagine flaky, golden layers of roti enveloping a rich, coconut-infused green curry chicken filling—a harmonious blend of textures and flavors that will transport your senses straight to the streets of Bangkok. It’s a dish that balances comfort with culinary sophistication, perfect for both weeknight dinners and special gatherings.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
For the Roti Dough:
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 3/4 cup warm water (110°F)
– 2 tablespoons vegetable oil
For the Green Curry Chicken Filling:
– 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 tablespoon vegetable oil
– 1 (13.5-ounce) can coconut milk
– 3 tablespoons green curry paste
– 1 tablespoon fish sauce
– 1 teaspoon brown sugar
– 1/2 cup bamboo shoots, drained
– 1/4 cup Thai basil leaves
For Assembly:
– 1/4 cup vegetable oil for frying
Instructions
1. In a large bowl, whisk together 2 cups all-purpose flour and 1/2 teaspoon salt.
2. Gradually add 3/4 cup warm water (110°F) to the flour mixture, stirring with a fork until a shaggy dough forms.
3. Knead the dough on a lightly floured surface for 5 minutes until smooth and elastic.
4. Coat the dough ball with 2 tablespoons vegetable oil, cover with a damp cloth, and let rest for 20 minutes to relax the gluten.
5. While the dough rests, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.
6. Add 1 pound chicken pieces and cook for 5–7 minutes until browned on all sides.
7. Stir in 3 tablespoons green curry paste and cook for 1 minute until fragrant.
8. Pour in 1 can coconut milk, 1 tablespoon fish sauce, and 1 teaspoon brown sugar, stirring to combine.
9. Reduce heat to medium-low, add 1/2 cup bamboo shoots, and simmer for 10 minutes until the chicken is cooked through and the sauce thickens slightly.
10. Remove the skillet from heat and fold in 1/4 cup Thai basil leaves.
11. Divide the rested dough into 4 equal portions and roll each into a ball.
12. On a floured surface, roll one dough ball into a 10-inch circle about 1/8-inch thick.
13. Place 1/4 of the chicken filling in the center of the circle, leaving a 1-inch border.
14. Fold the edges of the dough over the filling to create a square parcel, pinching the seams to seal.
15. Heat 1/4 cup vegetable oil in a clean skillet over medium heat until it shimmers (about 350°F).
16. Carefully place one roti parcel seam-side down in the hot oil and fry for 3–4 minutes per side until golden brown and crispy.
17. Repeat with remaining parcels, adding more oil if needed.
18. Transfer the fried roti to a paper towel-lined plate to drain excess oil.
Warm from the skillet, the roti offers a delightful contrast: its exterior shatters into buttery, flaky layers, while the interior cradles a creamy, aromatic green curry chicken that’s both spicy and subtly sweet. Serve it immediately, perhaps with a side of cucumber salad to cut through the richness, or slice it into wedges for an elegant appetizer that’s sure to impress.
Thai Coconut Roti with Mango Salsa
Yearning for a tropical escape that fits on your plate? This Thai Coconut Roti with Mango Salsa transforms humble ingredients into an elegant, fragrant dessert or snack. The warm, flaky roti, infused with rich coconut, pairs exquisitely with a bright, fresh salsa for a stunning contrast in both temperature and texture.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the Coconut Roti Dough:
– 1 ½ cups all-purpose flour
– ½ cup full-fat coconut milk
– 2 tablespoons granulated sugar
– ¼ teaspoon salt
– 2 tablespoons unsalted butter, melted
For Cooking and Assembly:
– ¼ cup vegetable oil
– 2 ripe mangoes, peeled and diced
– ¼ cup red onion, finely diced
– 1 jalapeño pepper, seeded and minced
– 2 tablespoons fresh cilantro, chopped
– 1 tablespoon fresh lime juice
Instructions
1. In a large mixing bowl, combine 1 ½ cups all-purpose flour, ½ cup full-fat coconut milk, 2 tablespoons granulated sugar, and ¼ teaspoon salt.
2. Knead the mixture by hand for 5 minutes until a smooth, slightly sticky dough forms. Tip: If the dough feels too dry, add coconut milk one teaspoon at a time.
3. Cover the dough with a damp kitchen towel and let it rest at room temperature for 15 minutes.
4. While the dough rests, prepare the mango salsa by combining 2 diced mangoes, ¼ cup diced red onion, 1 minced jalapeño, 2 tablespoons chopped cilantro, and 1 tablespoon lime juice in a medium bowl. Set aside.
5. Divide the rested dough into 4 equal portions and roll each into a ball.
6. On a lightly floured surface, use a rolling pin to flatten each ball into a thin, 8-inch circle.
7. Brush the surface of one dough circle lightly with 2 tablespoons of melted unsalted butter.
8. Fold the buttered circle in half, then in half again to form a triangle, gently pressing the edges to seal.
9. Heat ¼ cup vegetable oil in a large skillet over medium heat until it shimmers, about 350°F.
10. Carefully place one dough triangle into the hot oil and fry for 2-3 minutes per side until golden brown and puffed. Tip: Maintain the oil temperature to ensure even cooking without burning.
11. Transfer the cooked roti to a paper towel-lined plate to drain excess oil. Repeat steps 7-10 with the remaining dough portions.
12. Serve each warm roti immediately, topped generously with the prepared mango salsa.
Tip: For extra flavor, sprinkle the hot roti with a pinch of sugar before adding the salsa.
Kneaded and fried to perfection, the roti achieves a delightful crisp exterior that gives way to soft, tender layers within. The salsa provides a juicy, tangy counterpoint with a subtle kick from the jalapeño, making each bite a harmonious blend of sweet, savory, and spicy. For a creative presentation, stack the roti triangles and drizzle with a reduction of the leftover coconut milk for an added layer of aromatic richness.
Spicy Thai Roti with Sriracha and Peanut Sauce
Tantalizingly crisp yet tender, this Spicy Thai Roti with Sriracha and Peanut Sauce offers a vibrant fusion of textures and flavors, transforming a simple flatbread into an unforgettable appetizer or light meal. The golden, flaky layers of roti provide the perfect canvas for a bold, creamy peanut sauce elevated with a kick of sriracha, creating a harmonious balance of heat, sweetness, and nuttiness. It’s a dish that invites both comfort and excitement to the table, promising to delight adventurous palates with every bite.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the roti dough:
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 3/4 cup warm water (about 110°F)
– 2 tablespoons vegetable oil
For the peanut sauce:
– 1/2 cup creamy peanut butter
– 1/4 cup coconut milk
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– 1 tablespoon honey
– 2 teaspoons sriracha sauce
– 1 garlic clove, minced
For cooking and serving:
– 1/4 cup vegetable oil (for frying)
– 2 tablespoons chopped cilantro (for garnish)
Instructions
1. In a large bowl, combine the all-purpose flour and salt. 2. Gradually add the warm water while stirring with a fork until a shaggy dough forms. 3. Knead the dough on a lightly floured surface for 5 minutes until smooth and elastic. 4. Coat the dough ball with the 2 tablespoons of vegetable oil, cover with a damp cloth, and let rest at room temperature for 15 minutes. 5. While the dough rests, make the peanut sauce by whisking together the creamy peanut butter, coconut milk, soy sauce, lime juice, honey, sriracha sauce, and minced garlic in a medium bowl until completely smooth. 6. Divide the rested dough into 4 equal pieces. 7. On a lightly floured surface, roll each piece into a thin circle about 8 inches in diameter. 8. Heat the 1/4 cup of vegetable oil in a large skillet over medium-high heat until it shimmers (about 350°F). 9. Carefully place one rolled dough circle into the hot oil. 10. Fry for 1-2 minutes until the bottom is golden brown and bubbles form on the surface. 11. Flip the roti using tongs and fry for another 1-2 minutes until the second side is golden brown and crisp. 12. Transfer the cooked roti to a paper towel-lined plate to drain excess oil. 13. Repeat steps 9-12 with the remaining dough circles. 14. Drizzle the warm roti generously with the prepared peanut sauce. 15. Garnish with the chopped cilantro before serving immediately.
The roti emerges delightfully flaky and layered, offering a satisfying crunch that yields to a soft interior, while the sauce delivers a creamy, tangy heat with a subtle sweetness. For a creative twist, serve it alongside a fresh cucumber salad or top with grilled shrimp to elevate it into a complete meal.
Thai Roti with Tamarind and Lime Dressing
Glistening with a golden hue and fragrant with the promise of exotic flavors, this Thai Roti with Tamarind and Lime Dressing offers a delightful interplay of textures and tastes. It transforms simple ingredients into an elegant appetizer or light meal, perfect for sharing with friends over a casual gathering. The crisp, flaky flatbread serves as a canvas for a vibrant, tangy-sweet dressing that dances on the palate.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the Roti Dough:
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 3/4 cup warm water (about 110°F)
– 2 tablespoons vegetable oil, plus extra for brushing
For the Tamarind and Lime Dressing:
– 1/4 cup tamarind paste
– 2 tablespoons fish sauce
– 2 tablespoons palm sugar (or brown sugar)
– 2 tablespoons fresh lime juice
– 1 small shallot, finely minced
– 1 Thai chili, finely minced (optional)
– 2 tablespoons chopped fresh cilantro
Instructions
1. In a large mixing bowl, combine the all-purpose flour and salt. Gradually add the warm water while stirring with a fork until a shaggy dough forms.
2. Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Tip: Proper kneading develops gluten for a chewier texture.
3. Place the dough in a bowl brushed with 1 tablespoon of vegetable oil, cover with a damp cloth, and let it rest at room temperature for 15 minutes.
4. While the dough rests, prepare the dressing by whisking together the tamarind paste, fish sauce, palm sugar, and lime juice in a small bowl until the sugar dissolves completely.
5. Stir in the minced shallot, Thai chili (if using), and chopped cilantro. Set the dressing aside to allow the flavors to meld.
6. Divide the rested dough into 4 equal portions. On a lightly oiled surface, roll each portion into a thin circle about 8 inches in diameter. Tip: Rolling thinly ensures the roti cooks quickly and becomes crisp.
7. Heat a large skillet or griddle over medium-high heat and brush lightly with the remaining vegetable oil.
8. Cook one roti at a time for 1-2 minutes per side, or until golden brown with slight charring and bubbles form on the surface. Tip: Press gently with a spatula to encourage even browning.
9. Transfer the cooked roti to a plate and repeat with the remaining dough, brushing the skillet with oil as needed.
10. Drizzle the prepared tamarind and lime dressing generously over the warm roti just before serving.
Zesty and aromatic, the dressing clings to each flaky layer, offering a burst of tangy sweetness that complements the roti’s subtle savoriness. For a creative twist, tear the roti into pieces and serve alongside grilled shrimp or chicken skewers, allowing guests to assemble their own bites. The contrast between the crisp exterior and tender interior makes every mouthful a textural delight.
Vegan Thai Roti with Tofu and Vegetables
Journey to the vibrant streets of Thailand without leaving your kitchen with this vegan roti, a flaky, golden flatbread cradling a savory filling of crisp tofu and colorful vegetables. Just as the bustling night markets of Bangkok entice with sizzling aromas, this dish promises a symphony of textures and flavors, elegantly reimagined for the plant-based table. It’s a culinary adventure that marries tradition with innovation, delivering comfort and excitement in every bite.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
For the Roti Dough
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 3/4 cup warm water (about 110°F)
– 2 tablespoons vegetable oil
For the Filling
– 14 ounces firm tofu, pressed and cubed
– 2 tablespoons soy sauce
– 1 tablespoon cornstarch
– 2 tablespoons vegetable oil
– 1 red bell pepper, thinly sliced
– 1 carrot, julienned
– 1 cup broccoli florets
– 2 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
For the Sauce
– 1/4 cup coconut milk
– 2 tablespoons soy sauce
– 1 tablespoon lime juice
– 1 teaspoon maple syrup
Instructions
1. In a large bowl, whisk together the all-purpose flour and salt. 2. Gradually add the warm water and vegetable oil, stirring until a shaggy dough forms. 3. Knead the dough on a lightly floured surface for 5 minutes until smooth and elastic. 4. Cover the dough with a damp cloth and let it rest for 15 minutes to relax the gluten. 5. In a medium bowl, toss the cubed tofu with soy sauce and cornstarch until evenly coated. 6. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. 7. Add the tofu and cook for 5-7 minutes, turning occasionally, until golden brown and crisp on all sides. 8. Remove the tofu from the skillet and set it aside. 9. In the same skillet, add the remaining 1 tablespoon of vegetable oil. 10. Sauté the garlic and ginger for 1 minute until fragrant. 11. Add the red bell pepper, carrot, and broccoli, cooking for 5-6 minutes until the vegetables are tender-crisp. 12. Return the tofu to the skillet and stir to combine. 13. In a small bowl, whisk together the coconut milk, soy sauce, lime juice, and maple syrup. 14. Pour the sauce over the tofu and vegetable mixture, stirring gently to coat, and cook for 2 minutes until slightly thickened. 15. Divide the rested dough into 4 equal portions. 16. Roll each portion into a thin, 8-inch circle on a floured surface. 17. Heat a non-stick skillet or griddle over medium heat. 18. Cook each roti for 2-3 minutes per side, pressing lightly with a spatula, until puffed and golden brown with dark spots. 19. Spoon the tofu and vegetable filling onto one half of each cooked roti. 20. Fold the roti over the filling to create a half-moon shape, gently pressing the edges to seal.
Vibrant and satisfying, this dish delights with the flaky, buttery layers of the roti contrasting the tender, saucy filling. For an extra flourish, garnish with fresh cilantro and a squeeze of lime, or serve alongside a crisp cucumber salad to balance the rich flavors. It’s a testament to how plant-based ingredients can create a meal that’s both hearty and elegantly refined.
Thai Roti Stuffed with Spiced Potatoes
Hailing from the vibrant street food stalls of Thailand, this roti stuffed with spiced potatoes is a masterful fusion of flaky, buttery flatbread and a warmly seasoned, savory filling. It transforms humble ingredients into an elegant, hand-held meal that’s both comforting and sophisticated. Perfect for a weekend project or an impressive appetizer, it brings the aromatic allure of Southeast Asia right to your kitchen.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
For the Roti Dough
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 3/4 cup warm water (about 110°F)
– 2 tablespoons melted unsalted butter
For the Potato Filling
– 2 medium russet potatoes (about 1 pound), peeled and diced into 1/2-inch cubes
– 2 tablespoons vegetable oil
– 1 small yellow onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground turmeric
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper
– 1/2 teaspoon salt
– 2 tablespoons chopped fresh cilantro
For Cooking
– 1/4 cup vegetable oil, for frying
Instructions
1. In a large bowl, whisk together the all-purpose flour and salt. 2. Gradually add the warm water and melted unsalted butter, mixing until a shaggy dough forms. 3. Knead the dough on a lightly floured surface for 5 minutes until smooth and elastic. 4. Cover the dough with a damp cloth and let it rest at room temperature for 20 minutes. 5. While the dough rests, place the diced russet potatoes in a medium pot and cover with cold water by 1 inch. 6. Bring to a boil over high heat, then reduce to a simmer and cook for 8-10 minutes until the potatoes are fork-tender. 7. Drain the potatoes thoroughly and set aside. 8. In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. 9. Add the finely chopped yellow onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent. 10. Add the minced garlic and cook for 1 minute until fragrant. 11. Stir in the ground turmeric, ground cumin, cayenne pepper, and salt, cooking for 30 seconds to toast the spices. 12. Add the cooked potatoes to the skillet, mashing them lightly with a fork while mixing to create a coarse, spiced filling. 13. Remove from heat and stir in the chopped fresh cilantro. 14. Divide the rested dough into 4 equal portions. 15. On a floured surface, roll one portion into a 6-inch circle. 16. Place a quarter of the potato filling in the center of the circle. 17. Gather the edges of the dough over the filling, pinching them together to seal tightly into a ball. 18. Gently flatten the stuffed ball with your hands, then roll it out carefully into a 7-inch circle, about 1/4-inch thick. 19. Repeat with the remaining dough and filling. 20. In a clean skillet, heat 1 tablespoon of vegetable oil over medium heat. 21. Cook one roti for 2-3 minutes per side, pressing lightly with a spatula, until golden brown and crisp. 22. Repeat with the remaining roti, adding more oil as needed. 23. Transfer the cooked roti to a paper towel-lined plate to drain any excess oil.
Golden and crisp on the outside, each bite reveals a soft, warmly spiced potato center that’s richly aromatic from the turmeric and cumin. Serve these roti immediately, perhaps with a side of cool cucumber raita or a sweet chili sauce for dipping, to balance the savory heat with refreshing contrast.
Thai Banana Roti with Chocolate Drizzle
Just as the holiday season reaches its peak, a comforting yet exotic dessert emerges to satisfy sweet cravings with tropical flair. This Thai Banana Roti with Chocolate Drizzle transforms humble ingredients into a crispy, gooey masterpiece that feels both festive and familiar, offering a delightful escape from traditional winter treats.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the roti dough:
– 1 cup all-purpose flour
– ¼ cup water
– 1 tablespoon vegetable oil
– ¼ teaspoon salt
For the filling and cooking:
– 2 ripe bananas, sliced into ¼-inch rounds
– 2 tablespoons unsalted butter
– 2 tablespoons granulated sugar
– 1 tablespoon vegetable oil (for frying)
For the chocolate drizzle:
– ½ cup semi-sweet chocolate chips
– 2 tablespoons heavy cream
Instructions
1. In a medium bowl, combine 1 cup all-purpose flour, ¼ cup water, 1 tablespoon vegetable oil, and ¼ teaspoon salt until a shaggy dough forms.
2. Knead the dough on a lightly floured surface for 5 minutes until smooth and elastic, then cover with a damp cloth and let rest for 10 minutes to relax the gluten.
3. Divide the rested dough into 4 equal portions and roll each into a thin, 8-inch circle using a rolling pin, dusting with flour as needed to prevent sticking.
4. Place ¼ of the sliced bananas in the center of each dough circle, sprinkle with ½ tablespoon granulated sugar per roti, and fold the edges over to enclose the filling, pressing gently to seal.
5. Heat a non-stick skillet over medium heat and add 1 tablespoon vegetable oil, swirling to coat the surface evenly.
6. Carefully place one stuffed roti seam-side down in the skillet and cook for 2–3 minutes until the bottom is golden brown and crispy.
7. Flip the roti using a spatula, add ½ tablespoon unsalted butter to the skillet, and cook for another 2–3 minutes until the second side is golden and the bananas are soft.
8. Repeat steps 5–7 with the remaining roti, adding more oil and butter as needed, and transfer cooked roti to a wire rack to maintain crispiness.
9. In a small microwave-safe bowl, combine ½ cup semi-sweet chocolate chips and 2 tablespoons heavy cream, then microwave in 30-second intervals, stirring between each, until smooth and glossy.
10. Drizzle the warm chocolate sauce over the hot roti just before serving.
Zesty with caramelized bananas and rich chocolate, this dessert boasts a contrast of textures: the roti’s flaky, buttery exterior gives way to a molten, sweet center. Serve it immediately with a scoop of vanilla ice cream for a decadent twist, or garnish with toasted coconut flakes to enhance its tropical essence.
Grilled Thai Roti with Lemongrass Chicken
Beneath the golden glow of a summer evening, few dishes capture the essence of vibrant street food quite like this elegant fusion. Grilled Thai Roti with Lemongrass Chicken transforms humble ingredients into a symphony of smoky, aromatic flavors, offering a perfect centerpiece for any al fresco gathering. The interplay of tender, marinated chicken and a crisp, flaky flatbread creates a dish that is both comforting and excitingly new.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
For the Lemongrass Chicken:
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 3 stalks fresh lemongrass, white parts only, finely minced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp fish sauce
– 1 tbsp soy sauce
– 1 tbsp honey
– 1 tbsp vegetable oil
For the Roti Dough:
– 2 cups all-purpose flour
– 1/2 tsp salt
– 3/4 cup warm water (about 110°F)
– 2 tbsp unsalted butter, melted
For Serving:
– 1/4 cup fresh cilantro leaves, chopped
– 1 lime, cut into wedges
Instructions
1. In a medium bowl, combine the minced lemongrass, garlic, ginger, fish sauce, soy sauce, honey, and vegetable oil to create the marinade.
2. Add the chicken pieces to the marinade, ensuring each piece is thoroughly coated, then cover and refrigerate for at least 20 minutes to allow the flavors to penetrate.
3. While the chicken marinates, prepare the roti dough by whisking together the flour and salt in a large mixing bowl.
4. Gradually add the warm water to the flour mixture, stirring with a wooden spoon until a shaggy dough forms.
5. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic. Tip: Proper kneading develops the gluten, which is essential for achieving the roti’s signature flaky layers.
6. Divide the dough into 4 equal portions, roll each into a ball, and brush lightly with melted butter. Cover with a damp cloth and let rest for 15 minutes.
7. Preheat a grill or grill pan to medium-high heat (approximately 400°F).
8. Thread the marinated chicken pieces onto skewers, leaving a small space between each piece to ensure even cooking.
9. Place the chicken skewers on the preheated grill and cook for 4-5 minutes per side, or until the internal temperature reaches 165°F and the exterior is lightly charred. Tip: Avoid moving the skewers excessively during the first few minutes to achieve a perfect sear.
10. While the chicken cooks, roll each dough ball into a thin, 8-inch circle on a lightly floured surface.
11. Lightly oil the grill grates and cook each roti for 1-2 minutes per side, until puffed and marked with golden grill lines. Tip: Watch closely, as the high heat can cause the roti to burn quickly.
12. Remove the cooked chicken from the skewers and slice thinly.
13. To serve, place a portion of sliced lemongrass chicken on each warm roti, garnish with fresh cilantro, and accompany with a lime wedge for squeezing.
Kneaded to perfection and kissed by the grill, the roti achieves a delightful contrast: a crisp exterior giving way to soft, tender layers within. The chicken, imbued with the bright, citrusy notes of lemongrass and a hint of caramelization from the honey, offers a succulent counterpoint. For a truly immersive experience, serve immediately with extra lime wedges, allowing guests to customize each bite with a burst of fresh acidity.
Thai Roti with Pineapple and Cashew Nuts
Lusciously golden and fragrant, this Thai-inspired dessert roti combines the tropical sweetness of pineapple with the rich crunch of cashew nuts, all wrapped in a delicate, flaky pastry. Imagine warm, buttery layers that shatter with each bite, giving way to a caramelized filling that balances bright acidity and nutty depth—a truly elegant finish to any meal or a sophisticated afternoon treat.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the roti dough:
– 2 cups all-purpose flour
– 1/2 cup water at 80°F
– 1/4 cup melted unsalted butter
– 1/4 teaspoon salt
For the filling:
– 1 cup fresh pineapple, diced into 1/2-inch pieces
– 1/2 cup raw cashew nuts, roughly chopped
– 1/4 cup granulated sugar
– 1 tablespoon unsalted butter
For serving:
– 1/4 cup sweetened condensed milk
Instructions
1. In a large mixing bowl, combine 2 cups all-purpose flour and 1/4 teaspoon salt. 2. Gradually add 1/2 cup water at 80°F while stirring with a fork until a shaggy dough forms. 3. Knead the dough on a lightly floured surface for 5 minutes until smooth and elastic. 4. Cover the dough with a damp cloth and let it rest at room temperature for 15 minutes. 5. While the dough rests, heat a medium skillet over medium heat and add 1 tablespoon unsalted butter. 6. Once the butter melts and foams, add 1 cup diced pineapple and cook for 3 minutes, stirring occasionally, until lightly browned. 7. Add 1/2 cup chopped cashew nuts and 1/4 cup granulated sugar to the skillet. 8. Cook the mixture for 2 more minutes, stirring constantly, until the sugar dissolves and forms a light caramel coating. 9. Remove the skillet from heat and let the filling cool slightly. 10. Divide the rested dough into 4 equal portions and roll each into a ball. 11. On a floured surface, roll one dough ball into a thin circle about 8 inches in diameter. 12. Brush the surface of the circle lightly with 1/4 cup melted unsalted butter. 13. Place one-quarter of the pineapple-cashew filling in the center of the circle. 14. Fold the edges of the dough over the filling to form a square parcel, pinching the seams to seal. 15. Repeat steps 11-14 with the remaining dough and filling. 16. Heat a non-stick pan or griddle over medium-low heat (300°F). 17. Cook one roti parcel for 2-3 minutes per side, pressing gently with a spatula, until golden brown and crisp. 18. Repeat with the remaining parcels, keeping cooked roti warm under a towel. 19. Drizzle each warm roti with 1 tablespoon sweetened condensed milk before serving.
Delight in the contrast of textures: the flaky, buttery layers give way to a juicy, caramelized filling that bursts with tropical flavor. Serve these roti warm, perhaps with a scoop of coconut ice cream for an extra indulgent twist, or enjoy them as a standalone dessert that captures the essence of Thai street food in an elegant, homemade package.
Cinnamon Sugar Thai Roti as a Sweet Delight
Fusing the delicate, flaky layers of Thai roti with the warm, comforting embrace of cinnamon and sugar creates a dessert that is both elegantly simple and profoundly satisfying. This sweet delight transforms a traditional street food into a refined treat, perfect for sharing or savoring as a personal indulgence. Its golden, crisp exterior gives way to tender, buttery layers within, each bite a harmonious blend of aromatic spice and caramelized sweetness.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Dough
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 3/4 cup warm water (approximately 110°F)
– 2 tablespoons unsalted butter, melted
For the Filling & Topping
– 1/4 cup granulated sugar
– 2 teaspoons ground cinnamon
– 4 tablespoons unsalted butter, divided
Instructions
1. In a large mixing bowl, whisk together the 2 cups of all-purpose flour and 1/2 teaspoon of salt until fully combined.
2. Create a well in the center of the flour mixture and pour in the 3/4 cup of warm water and the 2 tablespoons of melted unsalted butter.
3. Using a fork or your hands, mix the ingredients until a shaggy dough forms, then knead on a lightly floured surface for 5-7 minutes until the dough becomes smooth and elastic. Tip: The dough should be soft but not sticky; add a tablespoon of flour if it feels too wet.
4. Place the kneaded dough back in the bowl, cover it with a damp kitchen towel, and let it rest at room temperature for 10 minutes to relax the gluten.
5. While the dough rests, combine the 1/4 cup of granulated sugar and 2 teaspoons of ground cinnamon in a small bowl to make the cinnamon sugar filling.
6. Divide the rested dough into 4 equal pieces and roll each piece into a smooth ball.
7. On a lightly floured surface, use a rolling pin to flatten one dough ball into a thin circle, approximately 8 inches in diameter and 1/8-inch thick.
8. Brush the surface of the rolled dough with 1/2 tablespoon of the divided unsalted butter, then sprinkle evenly with 1 tablespoon of the cinnamon sugar mixture.
9. Fold the dough circle in half, then in half again to form a triangle, gently pressing the edges to seal in the filling. Repeat this process with the remaining 3 dough balls.
10. Heat a large non-stick skillet or griddle over medium heat and add 1/2 tablespoon of the remaining divided unsalted butter, allowing it to melt and coat the surface.
11. Place one filled dough triangle in the skillet and cook for 2-3 minutes until the bottom is golden brown and crisp. Tip: Do not overcrowd the pan; cook one roti at a time for even browning.
12. Flip the roti carefully using a spatula and cook the other side for an additional 2-3 minutes until equally golden brown. Tip: Adjust the heat to medium-low if the butter begins to smoke, ensuring the sugar caramelizes without burning.
13. Transfer the cooked roti to a wire rack or plate. Repeat steps 10-12 with the remaining dough triangles, adding more butter to the skillet as needed.
14. While still warm, sprinkle the tops of the cooked roti with any remaining cinnamon sugar mixture for an extra sweet finish.
Now, serve these cinnamon sugar Thai roti immediately to appreciate their peak texture. The exterior shatters delicately with each bite, revealing soft, steaming layers infused with the fragrant spice. For a creative presentation, drizzle with a thin honey glaze or accompany with a scoop of vanilla bean ice cream to contrast the warm, caramelized notes.
Thai Roti with Red Curry Shrimp
Glistening with aromatic red curry and plump shrimp, this Thai Roti with Red Curry Shrimp transforms a humble street food into an elegant, restaurant-worthy dish. The flaky, buttery roti serves as the perfect canvas for a rich, coconut-infused curry, creating a harmonious blend of textures and flavors that will transport your senses straight to Bangkok’s vibrant night markets.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the Roti Dough:
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 3/4 cup warm water (110°F)
– 2 tablespoons unsalted butter, melted
For the Red Curry Shrimp:
– 1 tablespoon vegetable oil
– 1 small yellow onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 2 tablespoons red curry paste
– 1 (13.5-ounce) can coconut milk
– 1 tablespoon fish sauce
– 1 tablespoon brown sugar
– 1 pound large shrimp, peeled and deveined
– 1/4 cup fresh cilantro, chopped
– 1 lime, cut into wedges
Instructions
1. In a large bowl, combine 2 cups all-purpose flour and 1/2 teaspoon salt.
2. Gradually add 3/4 cup warm water (110°F) to the flour mixture, stirring until a shaggy dough forms.
3. Knead the dough on a lightly floured surface for 5 minutes until smooth and elastic.
4. Divide the dough into 4 equal portions, roll each into a ball, and brush with 2 tablespoons melted unsalted butter.
5. Cover the dough balls with a damp cloth and let rest for 15 minutes to relax the gluten.
6. Heat 1 tablespoon vegetable oil in a large skillet over medium heat.
7. Add 1 small thinly sliced yellow onion and sauté for 4 minutes until translucent.
8. Stir in 2 cloves minced garlic and 1 tablespoon grated fresh ginger, cooking for 1 minute until fragrant.
9. Add 2 tablespoons red curry paste to the skillet and cook for 2 minutes, stirring constantly to toast the spices.
10. Pour in 1 can coconut milk, 1 tablespoon fish sauce, and 1 tablespoon brown sugar, bringing the mixture to a gentle simmer.
11. Reduce heat to medium-low and cook the sauce for 8 minutes, stirring occasionally, until slightly thickened.
12. Add 1 pound peeled and deveined large shrimp to the skillet, cooking for 3-4 minutes until they turn pink and opaque.
13. While the curry simmers, roll each dough ball into a 6-inch circle on a floured surface.
14. Heat a separate non-stick skillet over medium-high heat and cook each roti for 2 minutes per side until golden brown and puffed.
15. Remove the skillet from heat and stir 1/4 cup chopped fresh cilantro into the curry.
16. Serve the red curry shrimp over the warm roti, garnished with lime wedges.
Oozing with creamy coconut curry, each bite offers a delightful contrast between the crisp, layered roti and the tender, succulent shrimp. The aromatic blend of red curry paste, ginger, and garlic creates a deeply flavorful sauce that clings perfectly to the flaky bread. For a stunning presentation, arrange the roti on individual plates and ladle the curry over the top, allowing guests to tear pieces and dip them into the rich sauce, while a squeeze of fresh lime brightens every mouthful.
Conclusion
Mouthwatering and versatile, these 29 Thai roti recipes bring authentic street food flavors right to your kitchen. Whether you’re craving sweet or savory, there’s a perfect roti waiting for you to try. We’d love to hear which one becomes your favorite—drop a comment below! And if you enjoyed this roundup, please share it on Pinterest to spread the roti love. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
