Thai Pancake Taiwai Yun's photo

Picture yourself meandering through the labyrinthine alleys of a night market in Bangkok. The air is thick with anticipation and the intoxicating aroma of street food. Suddenly, your senses are captivated by a symphony of sizzling and flipping, a melody that leads you to a stand where magic unfolds on a hot griddle – the birthplace of Thai Pancakes, or ‘Roti.’

Hailing from the Southern region of Thailand, Roti is a culinary masterpiece that has its roots in the influence of Indian and Malay cuisine. It’s a testament to Thailand’s melting pot of cultures, a delicious symbol of unity served on a plate.

Imagine a painter crafting a masterpiece. The dough is the canvas – thin, almost translucent, stretched out with an artisan’s precision. As it hits the hot griddle, it transforms into a golden, flaky base that’s both crispy and chewy, a paradox that sings the first note of this flavorful symphony.

Now comes the paint – the filling. Be it sweet bananas, decadent Nutella, or even savory minced chicken, each filling adds a layer of complexity, a new verse to the melody. Finally, a drizzle of condensed milk or a sprinkle of sugar acts as the finishing touch, the crescendo to this delicious opus.

Now, let’s recreate this melody at home.


  • 2 cups all-purpose flour
  • 1 egg
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 cup water
  • Butter for cooking
  • Filling of your choice (banana, Nutella, minced chicken, etc.)
  • Condensed milk or sugar for topping


  1. In a large bowl, combine the flour, egg, sugar, salt, and water. Mix until you have a smooth, elastic dough.
  2. Divide the dough into balls and let them rest for a couple of hours. This will make the dough easier to stretch.
  3. Heat a griddle or non-stick pan over medium heat and melt a little butter.
  4. Stretch a ball of dough as thin as you can and place it on the griddle. Cook until it’s golden brown and crispy, then flip and cook the other side.
  5. Add your chosen filling and fold the pancake into a square. Cook for another minute or so until everything is heated through.
  6. Drizzle with condensed milk or sprinkle with sugar, and serve hot.

A unique tip for an authentic Thai Pancake experience: try adding a beaten egg to the pancake just before adding the filling. It creates an additional layer of richness that takes this dish to a whole new level.

As you savor your homemade Roti, close your eyes and let the flavors transport you to that bustling night market in Bangkok. Feel the warmth of the griddle, hear the sizzle of the dough, taste the vibrant culture encapsulated in each bite. This isn’t just a dish; it’s a symphony, a painting, a story. It’s a moment of connection – to a culture, to a tradition, to a shared love for food that transcends borders. And as you take this journey, remember: every bite is a step, every flavor a new destination. So take your time, savor the experience, and let the dance of flavors lead the way.

What’s your favorite Thai food?

Related Post

Leave a Reply

Your email address will not be published. Required fields are marked *