Serves: 6-8 | Preparation Time: 120 min
- 455g unbleached white flour (3 1/4 cups)
- 1 tsp sea salt
- 1 tbs sugar
- 1 egg beaten
- 1 tbs whole milk
- 3/4 - 1 cup water
- About 1/2 cup peanut or other vegetable oil or ghee
- 1/4 cup butter
Sift the flour into a mixing bowl. Sprinkle in the salt and sugar and mix thoroughly. Make a well in the center and add the egg and milk. Fold them into the flour. Add water slowly while working the flour with your hand to form a sticky dough. Knead for 5 to 10 minutes until the dough is soft and elastic. Cover with a damp cloth and let rest for at least 30 minutes; longer is better.
On a smooth, non-stick working surface (preferably stainless steel) form the dough into a log, then twist and break the dough off into small chunks, each about the size of a large lime (you should end up with 15 to 16 portions). Knead each chunk a few times and roll into a ball. Set aside. After all the dough pieces have been kneaded, dip a few of your fingertips in peanut oil and thoroughly oil the surface of each ball. Place the greased balls back in the bowl (it's okay to stack them), or on a tray, and cover with plastic wrap. Let rest for at least another 30 minutes or longer.
Lightly grease the smooth working surface with a little oil. Place a dough ball on the greased working surface and press with the palm of your hand into a flat round. Dip a few of your fingertips in a little peanut oil and grease both sides of the round.
Then pick up the dough round on the edge closest to you, such that your left hand is holding it with the thumb beneath the dough while the other fingers are on top, and your right hand is holding it with the thumb on top and the side of the index finger beneath. Flip the dough in a forward, circular, clockwise motion, slapping the far end onto the working surface and stretching the dough. Continue to flip with the same motion and finger positions several times, stretching the dough with each flip until it becomes almost see-through thin.
After the dough is stretched as thinly as possible, lift it at one point with two fingers in such a way that it drapes down like a piece of cloth.
Put the roti on the hot pan and place the banana on one half of the roti. When the underside is cooked fold over the half enclosing the bananas. Press down to seal in the bananas, sprinkle with a little cater sugar and allow to caramalise onto the roti base.
Serve with vanilla ice-cream