Thai banana roti with condensed milk (Roti kluai)

1. Mix the flour, salt and sugar, add the beaten egg and the water and knead for 8-10 minutes into a smooth, elastic dough.

2. Divide into 6 balls, coat generously with oil, cover and rest for at least 3 hours (or overnight in the fridge).

3. On an oiled work surface, stretch each ball by hand until paper-thin and almost transparent.

4. Melt a little butter in a large frying pan, lay in a sheet, put a little beaten egg and sliced banana in the centre, then fold the edges over to form a square parcel.

5. Fry over medium heat for 2-3 minutes per side until golden and crisp, adding a little more butter around the edge.

6. Cut into bite-sized squares, drizzle with condensed milk and serve warm.

Tip: A favourite sweet snack of Bangkok and southern street stalls, with Malay-Muslim roots. The long rest makes the dough stretchy enough not to tear – if it does get a hole, the folding hides it.