Thai Banana Roti with Condensed Milk and Sugar

In a large bowl, combine the all-purpose flour and salt. Gradually add the warm water, 2 tablespoons of sweetened condensed milk, and 2 tablespoons of vegetable oil. Mix until a shaggy dough forms, then knead on a lightly floured surface for 5-7 minutes until smooth and elastic.

Divide the dough into 4 equal balls. Lightly grease each ball with vegetable oil, place them back in the bowl, cover with plastic wrap, and let rest for at least 30 minutes at room temperature.

On a lightly oiled surface, take one dough ball and flatten it with your hands, then stretch it very thinly into a large, almost translucent square or circle. The thinner, the crispier the roti will be.

Place a quarter of the sliced bananas in the center of the stretched dough. Fold the edges of the dough over the bananas to form a square packet.

Heat 1 tablespoon of vegetable oil in a large non-stick skillet or griddle over medium heat. Place one roti packet in the hot skillet and cook for 3-4 minutes per side, or until golden brown and crispy. Repeat with the remaining dough and bananas, adding more oil as needed.

Once cooked, transfer the roti to a cutting board and slice it into bite-sized pieces. Drizzle generously with the remaining 1/4 cup of sweetened condensed milk and sprinkle with 2 tablespoons of granulated sugar. Serve immediately.