First time I had it was at a Thailand street booth. Smoke from frying and scent from banana traveled through the crowd and hunted for next buyer. The thin, crispy pancake skin and strong, sweet banana taste is one of the many food memories of my two Thailand trips. “Indian Flying Pancake”, turns out to be an India-influenced, roti-like pancake popular in South Asia, and we can add any type of filling of choice! Next time I want to make DURIAN flavor!
QUICK TAKEAWAYS
- rest 3 hours of the oil-coated dough so gluten will form and dough becomes stretchy
- medium heat pan-fries pancake and patiently wait for it to be crispy
- if banana leaks out, pan might burn very fast, quick flips or take pancake out if done!
- VERY EASY TO MAKE~
RECIPE
Ingredients for 2 pancakes:
- 120 all-purpose flour
- 1g salt
- 70g warm water
- 6g oil
- 2 bananas
Step 1: Mix all-purpose flour (120g) and salt (1g)
Step 2: Slowly add in 70g warm water, mix with flour while adding in
Step 3: Form dough, rest for 5-10mins, knead till smooth
rest for 5-10mins 
knead and smooth
Step 4: divide dough, coat with oil, cover and rest for 3 hours
- let gluten form and dough will be VERY stretchy
divide 
coat with oil 
rest after 3 hours
Step 5: Roll dough out into a BIGGGGG rectangle, pancake will read transparent color, and can stretch far out
transparent and stretchy
Step 6: Cut 1 banana into small slices, place in the center and fold pancake skins
Step 7: Heat pan at medium-heat, add some oil and fries pancake’s both sides till brown
- slowly pan-frying will have crispy skin, be patient~
Step 8: Cut into pieces and ready to serve!
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