Black soybean thua nao with Bacillus subtilis
Black soybeans cooked, inoculated with a named Bacillus subtilis culture and fermented warm and humid into northern Thailand's thua nao, then optionally dried into thin discs.
Modern adaptation
Thai roti (stretched griddle bread)
โรตี · roti · ro tee · Thai street roti · banana roti
An unleavened wheat dough is rested in oiled portions, stretched almost transparent, coiled, flattened and fried on an oiled griddle. This source batch serves plain roti with optional condensed milk and sugar.
The source batch and its dough
This 16-piece formula uses one pound of unbleached white flour, salt, sugar, beaten egg, milk and water. The dough contains no yeast or other leavener. It becomes flexible through kneading and resting, and the oil or ghee is for coating and griddle frying rather than a measured addition to the dough. The original measurements equate one pound of flour with 3 1/4 cups; no assumed flour weight per cup is needed. The batch serves four, but no advice is given for multiplying or dividing it. This page follows that batch and does not suggest that timing or handling scales unchanged.
Stretching and griddle work
The defining step is to pull the rested, oiled dough into a very thin sheet. Hold it by the edges and stretch it in a circular forward motion until it is almost transparent, then gather it into a loose coil. The technique depends on rested dough and gradual handling; fast vendor-style flipping takes practice. Flatten the coil again to about five inches for cooking. Begin with an oil-covered hot griddle, then reduce the heat to medium and turn the round until both sides brown, brushing with butter. No measured heat or cooking duration is given, so neither is added here. The dough sheet is coiled before frying; this is not the same formula as banana-and-egg roti filled on the griddle.
Serving boundary and food handling
Serve the cooked bread hot with curry or with condensed milk and sugar. Banana and egg also appear as accompaniments in Thai roti, but this formula does not give a filled-roti method. The recipe therefore keeps its centre plain. Do not add raw egg or banana before cooking by borrowing a filling technique from another recipe: no filling amount, fold or centre-cooking endpoint is specified here. If banana is served after cooking, cut and plate it with clean utensils after raw dough has been cleared away. The formula contains raw flour and egg before cooking. Do not taste the dough; wash hands, utensils and work surfaces after contact, and keep ready-to-eat toppings away from it. The cooking cue is browning on both sides; no internal temperature or frying time is listed. No storage claim is made.
Place and historical limits
This style is associated with Thai street-vendor cooking and is served sweet with condensed milk and sugar or alongside curry in southern Thailand. Those details support a country-level association and distinct serving contexts; they do not identify a village of origin or establish when the preparation began. The recipe is adapted from Kasma Loha-unchit and offers a home route to the stretched street-vendor form. No dated first attestation appears in the inspected material, so the historical period remains unknown rather than being inferred from the cultural setting.
History
The inspected recipe describes a Thai street-vendor style and says it is adapted from Kasma Loha-unchit. It does not date the first attestation or establish a single place of origin.
Ingredients
Yield 16 roti · Scaling: source batch only
454 g1 lb as recorded
The source also gives 3 1/4 cups.4.9 mL1 tsp as recorded
White sugar
15 mL1 tbsp as recorded
1 Tbsp in the dough; extra sugar may be sprinkled on the finished sweet roti, amount unspecified.EggBeat.
1 large
15 mL1 tbsp as recorded
177 mL¾ cup as recorded
118 mL½ cup as recorded
Source lists safflower, palm or peanut oil, or ghee, for coating and frying.ButterMelt.
59 mL¼ cup as recorded
For brushing while frying.Sweetened condensed milk (optional)
Amount not stated
Optional topping; amount not specified.Method
Risks and precautions · Standard risk
Raw flour and raw egg in uncooked dough
The dough contains flour and beaten egg before cooking; tasting or transferring it to ready-to-eat toppings can spread pathogens.
Hazard sourceRaw egg cross-contamination
The formula uses beaten egg in the dough, so hands, utensils and surfaces contact raw egg.
Hazard sourceHot, oil-covered griddle
The griddle is heated over high heat before cooking and can cause burns or oil splashes.
Hazard sourceDo not taste uncooked dough. Wash hands, utensils and surfaces after handling the flour-and-egg dough; keep ready-to-eat toppings away from raw dough.
Control sourceStay by the stove while heating and cooking; use suitable tools and take care around hot oil and cookware.
Control sourceThe source gives no objective cooking temperature or timed endpoint; its cue is browning on both sides. Do not treat surface color alone as proof that every dough layer is cooked through.
This is a plain roti formula. Banana and egg fillings belong to other versions and need a method that specifies filling amounts, folding and cooking through the centre.
- Sift the flour into a bowl and stir in the sugar and salt. Make a well; add the beaten egg and milk, then the water, and mix.
- Turn the dough onto a work surface and knead until elastic, about 5 minutes. Shape it into a ball, cover with a damp cloth or plastic wrap, and rest for at least 30 minutes.
- Roll the dough into a log and divide it into 16 portions. Shape each into a ball, brush the balls with oil, cover, and rest for at least 30 minutes or longer.
- Work with one portion at a time. Oil its surface lightly and flatten it by hand or with a rolling pin. Hold the dough by its edges and stretch it with a rotating forward motion, letting the far edge touch the work surface, until the sheet is almost see-through. Lift an edge and gather the sheet loosely into a coil on a greased surface.
- Heat a griddle or flat pan well covered with oil over high heat. Flatten one coil into an approximately 5-inch round and place it on the pan. Lower the heat to medium; turn the bread to brown both sides, brushing with melted butter. The source gives no frying time or measured pan temperature.
- Remove the roti and serve hot. For the sweet serving described by the source, drizzle with condensed milk and sprinkle with sugar. The source also mentions serving plain roti with curry.
- This formula does not include a filling. Do not add raw egg or banana to the centre as though it were the source's filled-roti method: it gives no filling amount, folding sequence or filled-centre endpoint. If banana is served after cooking, use clean utensils and keep it apart from raw dough.
Conditions
Yield16 roti
Places
Thailand
Documented preparation · Country evidenceTemple of Thai presents this as a Thai street-vendor style roti and describes sweet and curry accompaniments; this country-level association does not identify a narrower origin.
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Sources
Temple of ThaiMethod · Identity · Geographic context
Thai Street Vendor Style Roti RecipeIngredient amounts and yield of 16 portions; recipe serves four.
Two rests of at least 30 minutes; elastic kneading; stretched almost-transparent sheet gathered into a coil; approximately 5-inch roti fried on an oiled griddle after lowering heat from high to medium; brown both sides and brush with butter.
The page describes Thai street-vendor roti and optional condensed milk and sugar or curry; it does not specify a pan temperature, frying time or filled-roti endpoint.
U.S. Food and Drug AdministrationSafety
Handling Flour Safely: What You Need to KnowRaw flour may contain harmful bacteria; do not taste raw dough and prevent cross-contamination.
U.S. Food and Drug AdministrationSafety
What You Need to Know About Egg SafetyWash hands, utensils, equipment and work surfaces with hot, soapy water before and after contact with raw eggs and foods containing raw eggs.
Health CanadaSafety
Cooking safetyStay in the kitchen while cooking and take care around hot stovetops and cookware.