Authentic Thai Roti Dessert Recipe

Name: Authentic Thai Roti Dessert Recipe
Cook time: 30 min
Ingredients: 1 lb or 3 1/2 cups all purpose flour; 1 tsp salt; 5 tbsp oil; 1 egg; just under 1 cup water; 2 tbsp butter; 3 tbsp sweetened condensed milk (add to taste)

Jump to Recipe Pin Recipe

This is my go-to authentic Thai roti dessert recipe, and it makes the crispiest Thai-style pancakes you’ll ever try. We’re using the traditional method with homemade dough, pan-fried until golden and crunchy, then finished with condensed milk.

Thai roti cut into bite-sized squares and coated in thick, glossy condensed milk on a green banana leaf.

If you’re ever at a Thai street market, don’t miss your chance to try this delicious dessert or a tray of these coconut pancakes fresh off the pan!

@hungryinthailand.com
Learn how to make Thai roti, a delicious dessert recipe drizzled with sweet condensed milk. #thaidessert #thaifood #dessertrecipe
♬ มักเจ้าบักคัก – บาส สิทธิชัย

Thai roti bread is a sweet Thai dessert made from thin, stretchy dough that’s pan-fried until golden and crispy. It’s often topped with sweetened condensed milk and sugar, and is a popular street food known for its flaky and crisp texture.

The basics of making Thai pancake

This recipe teaches you how to make the traditional no-filling version of Thai roti dessert. While street vendors often add banana, egg, or chocolate, starting with the plain dough is the best way to learn the technique and nail the texture at home.

Crispy Thai roti sliced into squares and drizzled with sweetened condensed milk, served on a banana leaf.

The goal is a crispy outside and a soft, slightly chewy center.

It all starts with a simple dough made from flour, egg, water, oil, and salt. After kneading, the dough rests, and then gets shaped into small balls and coated in melted butter.

The buttery layer gives the crispy roti its signature golden finish and flaky bite. After a second rest, each dough ball is gently stretched into a thin sheet, ready for the pan.

No need to flip or toss it like the vendors in Southern Thailand, just press it out as thin as you can and cook until golden and crisp.

Thai girl about to take a bite of a piece of Thai roti, holding a clay dish with the dessert squares on a banana leaf, drizzled with coconut milk.

I made these with my niece, and they turned out great. Honestly, they’re pretty foolproof!

Ingredient notes and substitutes

Keep scrolling for step-by-step photos and all my best tips, or jump straight to the recipe card if you’re ready to start cooking without helpful images.

Overhead view of water, all-purpose flour, melted butter, salt, egg, oil, and flowers displayed on a banana leaf.

All-purpose flour – Gives the roti dough structure without affecting flavor. If you love working with flour-based recipes, also try these sweet potato balls!
Lukewarm water – Add gradually while mixing to help the dough come together smoothly.
Salt
Oil – Use a neutral oil like vegetable or sunflower oil.
Egg – Helps bind the dough and gives it a golden finish when cooked.
Butter – Apply generously after shaping for a flaky texture and golden crust.
Sweetened condensed milk – Classic topping that adds sweetness after frying. Get it here.

How to make Thai roti bread

Step 1: Start by adding the flour to a large mixing bowl. Make a well in the center and add the egg, salt, and oil.

Flour with egg in a mixing bowl to prepare traditional Thai roti dough.

Step 2: Begin kneading with your hands while slowly pouring in the lukewarm water. Knead until the dough becomes smooth and elastic—it should bounce back slightly when pressed.

Kneading Thai roti dough until soft and elastic.

Step 3: Cover the bowl with a damp towel and let the dough rest for 1 hour. After resting, stretch and pull the dough several times using both hands to help develop the gluten.

Rested Thai roti dough covered with a damp towel before shaping.

Hands kneading Thai roti dough on a round metal tray.

Step 4: Divide the dough into even portions (about 2.5 oz, 70 g each). Shape each piece into a ball by gently pulling the dough downward and tucking it underneath.

Shaping a smooth Thai roti dough ball by hand.

Step 5: Brush each dough ball generously with melted butter and place them in a bowl. Cover with a damp towel and let them rest for another 30 minutes.

Spreading butter on Thai roti dough balls before second rest.

Step 6: Once rested, flatten each ball into a thin sheet using your hands. For a thinner result, gently “throw” the dough onto your work surface to stretch it further, or use a rolling pin if that’s easier.

3 Images showing how to stretch roti dough on a flat working surface.

Step 7: Pick up one edge of the dough and let it stretch naturally as it falls into your other hand. Repeat for all the dough balls.

One image shows hand lifting a dough roll, while the other shows the dough being shaped on a hand.

Step 8: Stretch out each dough one more time. For crispier roti, stretch the dough as thin as possible; for a softer texture, keep it slightly thicker.

Stretching Thai roti dough by hand on a metal tray with prepped dough balls nearby.

Step 9: Fry each stretched-out roti dough with 1 tablespoon of oil, and add a small amount of the remaining melted butter.

Pouring oil into a hot pan before frying.

Step 10: Fry each side until golden-brown and crisp. Serve immediately and top your sweet roti with condensed milk/granulated sugar. Or add a Nutella topping, jam, ice cream, or anything you like!

Frying a thin sheet of Thai roti dough until golden and crispy.

Important recipe tips

Let the dough rest exactly as instructed—this helps with texture and stretch.
Knead the dough well until it feels smooth and elastic.
Coat each dough ball generously with melted butter. Use a good-quality butter for the best flavor.
Roll the dough as thin as possible if you want it extra crispy.
Fry the roti one at a time and try not to flip it too often!

Frequently asked questions

Can I make the dough in advance?

Yes, you can prep the dough ahead of time. Just cover it and store it in the fridge for up to 2–3 days. When you’re ready, roll it out and fry. You can also pre-cook the rotis and reheat them in a pan to bring back the crispiness.

How to store them?

Once cooled to room temperature, store the cooked roti in an airtight container in the fridge for up to 5 days. Reheat in a dry non-stick pan until warm and crispy again.

Are they gluten-free?

No, traditional Thai roti is not gluten-free because it’s made with all-purpose wheat flour.

More Thai dessert recipes you’ll love

That’s everything you need to know before trying this authentic Thai roti dessert recipe! Use the step-by-step photos above to guide you, and don’t forget to follow me on social media: Facebook, Instagram, and Pinterest.