Back in 2006 I spent a good deal of time in South East Asia. I grew to love the curries, the noodles, the sickly sweet iced tea, the fiery mouthfuls and rice for breakfast. One of my favourite discoveries was roti, the fried pancake-like dough that is one of the backpacker staples throughout the region. There are many different toppings you can choose to have with your roti, but generally speaking I preferred the sweet toppings. In Thailand and Laos at least, for in Malaysia and Singapore roti is usually found served in the mornings with a bowl of curry sauce. My tummy rumbles just thinking of it.
It's one of those dishes that the 'real' travelers don't touch; it's for the tourists, those that fly in for three weeks of sun and sinning without a care for the authentic side of Thailand. Regardless of which side you belong to in that argument, this stuff is tasty and damn addictive. If someone started a roti cart in town I'd be there every weekend lining up to get my fill.
So for pancake day I decided I wanted to make my own version of roti for breakfast. Now I hadn't really prepared myself so I wasn't able to make true roti, more like pancakes in a Thai style but regardless of authenticity they were delicious. I used the basic buttermilk pancake recipe I had used on Sunday, with a little extra buttermilk to thin things out. After a quick early morning turn in the pan they were ready to be dressed with nutella, banana slices, coconut threads and of course, drizzles of sweetened condensed milk. Not good for the waste, but oh so good for the soul!
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