This dough yields 10 portions. If you're planning to cook fewer, simply halve the ingredients for a smaller batch. For a full batch, make sure to scale your filling accordingly—10 bananas, 10 eggs, and so on.

Begin by combining the dry ingredients. In a mixing bowl, whisk together the all-purpose flour and salt. In a separate bowl, mix the beaten egg, room temperature water, melted butter, and condensed milk until fully combined.

Pour the wet mixture into the dry ingredients. Using your hands, bring the dough together until all the flour is absorbed. The dough will be rough and shaggy at this stage, and that's perfectly fine. No kneading is needed yet.

Cover the bowl with plastic wrap or foil and let it rest at room temperature for 20 minutes. This resting period allows the flour to hydrate and makes kneading easier.

After resting, knead the dough directly in the bowl for about 5 minutes. The goal is a smooth, elastic texture that’s soft to the touch. The dough should be slightly tacky but not wet. If it sticks excessively to your fingers, sprinkle in a bit more flour—just a teaspoon at a time—until it reaches the right consistency.

Cover the bowl again and let it rest for another 15 minutes at room temperature. Once rested, turn the dough out onto a clean, unfloured surface. Divide it evenly into 10 portions, each weighing approximately 80–85 grams. If you’re using a smaller pan (less than 12 inches), consider scaling each portion down to 60 grams for ease of handling.

Shape each portion into a rough ball. Perfection isn’t necessary here. Pour a few tablespoons of oil into a small bowl and roll each dough ball in the oil to fully coat. Transfer them to a tray or plate, ensuring they’re slightly spaced apart. Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Remove the dough balls from the refrigerator 1 to 2 hours before cooking to allow them to come back to room temperature. Keep them covered to prevent drying out.

Lightly beat one egg in a bowl. Slice the banana into thin rounds and gently stir it into the egg mixture to make your filling.

Lightly oil a skillet and start heating it over low to medium-low heat. The key is to have the pan hot and ready once the dough is fully stretched.

Lightly oil a smooth, flat workspace about 15 x 15 inches in size. Place one dough ball in the center. If it’s become misshapen, reshape it gently into a ball.

Flatten it using the palm of your hand until it spreads to about 4–5 inches in diameter. Continue pressing outward in a circular motion. Then, using your fingertips, stretch the dough gently but firmly from the center outward. Keep working until it reaches around 10–12 inches in diameter, forming a very thin, almost translucent sheet.

Increase the heat under the pan to medium or medium-high. The oil should shimmer but not smoke. Carefully lift the stretched dough from the counter, spreading your fingers beneath it to keep it from folding.

Place the dough gently in the hot pan. It should begin to puff and sizzle almost immediately. Let it cook for 15–30 seconds, or until the surface looks just cooked through.

Spoon the banana-egg mixture into the center of the dough. Once the roti has set enough to handle, begin folding the edges inward. Fold one side toward the center, followed by the opposite side, then the top and bottom—forming a square package around the filling.

Flip the folded roti over and add the 1/2 tablespoon of butter to the pan. Adjust the heat if necessary to ensure it browns evenly without burning. Continue flipping the roti every 30 seconds or so, letting it cook in the butter for 2–3 minutes, until the surface turns golden and crisp.

Transfer the cooked roti to a cutting board and slice into squares—six or nine pieces, depending on your preference.

Place the warm roti on a serving plate and drizzle generously with sweetened condensed milk. Repeat the process for additional roti, using the remaining dough balls and filling.