Roti
โรตี
Thai Roti is a thin, flaky pan-fried flatbread sold as a street dessert, typically topped with condensed milk, banana, or egg — a legacy of Muslim-Indian traders in southern Thailand. It's crispy on the outside, soft and layered within.
Cultural Origin
Thai street roti descends from South Asian paratha brought by Indian-Muslim traders and refined by Thai-Muslim communities, especially in southern Thailand and Bangkok. The street-food sweet version, fried in margarine on a hot griddle and topped with condensed milk, banana, egg or Nutella, is a late-20th-century evolution. The savoury version, served with curry, remains common in southern Muslim households.
Regional Variants
| Region | How it differs |
|---|---|
| Southern | Southern Thai-Muslim roti is most often savoury, eaten with massaman, gaeng matsaman or chicken curry as a meal. |
| Central | Bangkok and Central street vendors specialise in sweet roti, griddled crisp and finished with condensed milk, sugar, banana or egg. |
Allergens & Sensitivities
Key Ingredients
- flour dough
- condensed milk
- banana
- egg
- butter
Where to Try It
Muslim street food stalls throughout Bangkok (especially Silom), Chiang Mai night markets, and throughout southern Thailand.
Tips
- Banana and condensed milk is the classic combination — but egg roti with pandan jam is equally outstanding.
- Watch the vendor stretch the dough paper-thin before folding — the technique creates the flaky layers.