Sweet Roti with Condensed Milk (ro-ti-naam-kha-tiem) Thai Street Dessert Roti Made Fresh on the Pan
Among classic Thai street desserts, Sweet Roti with Condensed Milk (ro-ti-naam-kha-tiem) stays one of the most requested late-night treats sold from small roti carts across Thailand. Many people try to recreate this recipe at home but end up with a dough that turns rigid, breaks during stretching, or becomes oily and chewy after frying. These results are usually caused by a lack of resting time or incorrect moisture-to-flour ratio. Another frequent challenge is not achieving the thin, paper-like roti sheet vendors are known for flipping gracefully by hand. By understanding how to knead, rest, stretch, and fry the dough with correct technique, anyone can reproduce a roti that turns crispy at the edges while remaining buttery-soft in the middle, ready for generous drizzles of sweetened condensed milk. This guide helps you learn the same method used by Thai street vendors so that your roti stays light, golden, and foldable without collapsing or becoming tough after cooling.
Authentic Thai Sweet Roti Dough Ingredients
The dough is simple but relies on a specific fat content and resting step. Below is the ingredient list:
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 egg (optional for elasticity)
- 2 tablespoons unsalted butter or ghee
- 1/2 to 3/4 cup warm water or warm milk
- Vegetable oil for coating dough balls
- Sweetened condensed milk (roti topping)
The optional egg creates more flexible dough similar to Muslim-style Thai roti in the South, while butter or ghee gives aroma and softness. The oil coating during resting is crucial—it hydrates the gluten and allows easier stretching later.
How to Make Thai Roti Dough and Fry it Street-Food Style
Follow this step-by-step process to prepare the dough:
- Mix flour, sugar, and salt in a bowl.
- Add egg and melted butter, then slowly pour warm water or milk until dough forms.
- Knead 8–10 minutes until smooth and elastic.
- Divide dough into small palm-size balls.
- Coat each ball in oil and rest 30–60 minutes covered with plastic wrap.
Once rested, cook the dough as follows:
- Lightly oil a flat pan or skillet over medium heat.
- Press and stretch dough into a thin sheet, almost translucent.
- Cook until bubbles form and edges crisp slightly.
- Fold into a square or roll it into a cylinder depending on style.
- When browned, remove from pan and drizzle with sweetened condensed milk.
The resting step is responsible for the silky texture and for stretching without tearing. If dough resists stretching, it means more resting time is needed.
Popular Toppings for Sweet Roti with Condensed Milk
In Thailand, roti is not only a dessert but also a nostalgic comfort food. The base version simply uses condensed milk, yet street vendors often provide toppings that blend sweetness and texture:
- Sugar and condensed milk
- Banana slices
- Chocolate drizzle
- Sweet corn and butter
- Nutella or jam
- Rolled-up crispy roti “snack style”
Some regions also offer roti with pandan custard or coconut cream, while urban dessert stalls create café-style fusion versions stuffed with caramel or creamy fillings. This versatility is one reason the roti cart remains a cultural icon across Thailand.
Why Roti with Condensed Milk Continues to Be a Thai Street Favorite
The appeal lies in its freshly fried aroma, dramatic dough-stretching performance, and satisfying mix of crisp layers and runny sweet topping. Vendors often fry roti late at night near markets, parks, and roadside cafés, making it a snack enjoyed both after dinner and as a late-night dessert. For background on its South Asian roots and Thai adaptation, further culinary context can be found from traditional roti references that show how the technique migrated and evolved with local ingredients.
Techniques for Soft and Crispy Roti Texture
To control texture like a professional street vendor, consider these techniques:
- Use warm milk instead of water when soft texture is preferred.
- Let dough rest long enough to relax gluten before stretching.
- Cook over medium heat, not high heat, to avoid scorching.
- Ghee creates a richer aroma than regular butter.
- Flip gently—too much pressing causes chewiness.
How to Stretch the Dough by Hand Like a Thai Vendor
One of the trademarks of roti making is the “air flip,” where the dough is lifted and flung until paper thin. Home cooks can achieve something similar:
- Oil your work surface and hands to reduce friction.
- Press the dough outward with fingertips.
- Lift edges and stretch evenly in a circular motion.
- Turn the dough slowly to maintain an even thickness.
- Stop when it becomes almost translucent.
With practice, the dough becomes silky and spreads gracefully without tearing.
Serving Style and Cultural Connection
The street-cart presentation is part of the charm—freshly pan-fried roti is cut into bite-size squares, placed in a paper tray, then doused with condensed milk and sugar. Families often enjoy it while strolling through night markets or after a casual meal outdoors. In Southern Thailand, the Muslim community traditionally serves it with tea, while urban cafés reinvent it into plated desserts topped with fruit and chocolate drizzle. This evolution shows how roti remains rooted in tradition yet continues to adapt to modern tastes.
Summary of Sweet Roti with Condensed Milk Preparation
The success of Sweet Roti with Condensed Milk (ro-ti-naam-kha-tiem) depends on soft dough resting, thin stretching technique, and gentle frying to keep a balance between crispy edges and tender inner layers. Once cooked, the warm roti absorbs condensed milk beautifully, making it one of the most satisfying Thai desserts available from nearly every night market cart across the country. With the proper dough ratio, patient resting time, and controlled heat, home cooks can produce the same delightful results found in Thailand’s most popular street stalls.
