Make the dough

• Combine the flour, salt, water and a little oil in a bowl.
• Knead into a smooth, soft dough.

Rest the dough overnight

• Coat the dough lightly with oil, cover and let it rest so the gluten relaxes.
• The dough should become very soft and easy to stretch.

Stretch and fill

• Divide the dough and stretch each piece out very thin on an oiled surface.
• Spread sliced banana and brown sugar over the middle.

Fold into triangles

• Fold the edges over the filling to enclose it, then fold into triangles or squares.
• Press gently to seal.

Pan fry until crispy

• Cook the folded roti in a hot oiled pan, turning, until crispy and golden on both sides.

Serve

• Serve hot, drizzled with condensed milk and sprinkled with desiccated coconut.