Thai banana roti

Dissolve the salt in some water, then stir in condensed milk (or sugar) and an egg with a mini whisk.

Rub soft butter into the all-purpose flour by hand until dispersed in small bits; small lumps are fine.

Add the flour to the liquid and mix by hand just until no dry flour remains.

Let the dough sit (autolyse) at least 15 minutes, up to 30, so the flour absorbs the liquid before kneading.

Knead about 5 minutes, in the bowl then on a cutting board, until the texture is even; it should be moist and a little tacky but not stick to the hand. Add flour only a little at a time; do not overwork, or the dough shrinks back.

Rest 10 to 15 minutes.

Stretch the dough into a log and divide into 80 g balls (for a 12-inch pan; smaller pan, smaller balls).

Mix melted butter with neutral oil. Shape each ball into a rough circle by flattening and gathering the edges, and brush very generously with the butter-oil so they do not fuse.

Rest at least 2 hours, preferably 3, or covered in the fridge overnight, brought back to room temperature a couple of hours before using.

Press a ball into a disc and lift and stretch it gently, a little at a time, until thin and a little bigger than the pan; trim off the thick edge if wanted.

Heat the pan over medium with a generous coating of oil; use a dough scrap as a heat tester and start when it bubbles.

Lay the dough in the pan, stretch the edges out, put the bananas in the centre and fold the edges over quickly before the dough stiffens.

Cook over medium to brown slowly, flipping back and forth, until really crispy and the bananas are soft.

Finish with a little butter, letting each side bathe in it.

Cut into pieces on a cutting board, transfer with a bench scraper, drizzle with sweetened condensed milk and sprinkle with granulated sugar. Cool a little before eating.