🏠 Home > 🗺️ Recipes > 🍞 Breads > 🇹🇭 Thailand Breads > 🍞 Thai-Style Roti , Pandan Coconut Bread , Sticky Rice Buns with Coconut Filling
🍞 Classic Thai Breads You’ll Want to Bake Again and Again
Introduction
If you’ve ever walked past a Thai street food cart or a cozy little bakery in Thailand, you’ll know exactly what I mean when I say the smell of freshly baked (or pan-fried) bread can stop you in your tracks. Thai breads aren’t just about filling your belly — they’re about comfort, tradition, and those small moments of happiness you get when you take that first bite.
Unlike some Western-style breads that can feel heavy, Thai breads often play with fun textures, tropical flavors, and just the right hint of sweetness. They’re light, fluffy, and sometimes even crispy on the outside while staying soft inside.
In this article, we’re diving into three classic Thai bread recipes that have stood the test of time:
1.Thai-Style Roti – Crispy, chewy flatbread often enjoyed with condensed milk or curry.
2.Pandan Coconut Bread – Soft, green-tinted bread flavored with pandan leaves.
3.Sticky Rice Buns with Coconut Filling – A bakery-style favorite that blends bread with Thailand’s love for sticky rice.
Each recipe is easy to follow, fun to make, and perfect if you want to bring a little taste of Thailand into your home kitchen.
🔹 Recipe 1: Thai-Style Roti
About this Recipe
If you’ve been to Thailand, you’ve probably seen street vendors stretching dough so thin you can almost see through it, then frying it on a hot griddle until golden and flaky. That’s Thai roti — a flatbread with Indian roots but a unique Thai twist. It can be served savory with curry or sweet with condensed milk, sugar, or even bananas.
Ingredients & Measurements
- 2 cups all-purpose flour
- ½ tsp salt
- 1 tbsp sugar
- 2 tbsp sweetened condensed milk
- 2 tbsp unsalted butter (softened)
- ½ cup warm water (adjust as needed)
- 2 tbsp oil (for resting dough)
- Oil or butter for frying
Step-by-Step Instructions
1.In a large bowl, combine flour, salt, sugar, condensed milk, and butter.
2.Gradually add warm water, kneading until smooth and elastic.
3.Divide dough into small balls (about golf-ball size). Coat lightly with oil and cover. Rest for at least 2–3 hours (overnight is best for stretchiness).
4.Heat a flat pan or griddle over medium heat.
5.Oil the surface and gently stretch each dough ball into a thin sheet.
6.Fry until golden brown on both sides.
7.Slice into bite-sized squares and drizzle with condensed milk (or serve with curry).
Tips & Mistakes to Avoid
- Don’t rush the resting process — rested dough is easier to stretch thin without tearing.
- Use medium heat; too high will burn before the inside is cooked.
- Experiment with fillings: banana, Nutella, or even egg.
FAQ
Q: Can I use whole wheat flour?
A: It works, but the roti won’t be as stretchy or flaky. Stick to all-purpose for authentic texture.
Q: How do I keep them crispy?
A: Serve immediately — they’re best hot off the pan.
Summary
Thai roti is a fun and versatile bread that works for both sweet cravings and savory meals. Once you master the dough stretching, you’ll find yourself making it again and again.
🔹 Recipe 2: Pandan Coconut Bread
About this Recipe
Pandan is often called “Asian vanilla” because of its fragrant, sweet aroma. In Thailand, it’s used in everything from desserts to drinks. This recipe combines soft, fluffy bread with pandan flavor and coconut cream for a truly tropical vibe.
Ingredients & Measurements
- 3 cups bread flour
- 2 tsp instant yeast
- ¼ cup sugar
- 1 tsp salt
- 1 cup warm coconut milk
- 2 tbsp pandan extract (or blended pandan leaves with water)
- 2 tbsp butter, softened
- 1 egg
Step-by-Step Instructions
1.Mix warm coconut milk with yeast and a pinch of sugar. Let sit until foamy.
2.In a large bowl, combine flour, sugar, and salt.
3.Add yeast mixture, egg, pandan extract, and butter. Knead until smooth and elastic (10–12 minutes).
4.Cover and let rise until doubled (about 1 hour).
5.Punch down dough, shape into a loaf or rolls, and place into greased pan.
6.Let rise again for 30 minutes.
7.Bake at 180°C (350°F) for 25–30 minutes until golden.
8.Brush with a little coconut milk on top for extra aroma.
Tips & Mistakes to Avoid
- Fresh pandan leaves make a huge difference in flavor compared to bottled extract.
- Don’t add too much liquid; coconut milk is already rich.
- If using a stand mixer, let the dough knead until it passes the “windowpane test.”
FAQ
Q: Can I substitute pandan with vanilla?
A: Yes, but you’ll lose that unique Thai fragrance. Vanilla will give you a tasty bread, though.
Q: How long does it keep?
A: Best eaten fresh, but it will stay soft for 2–3 days in an airtight container.
Summary
Pandan coconut bread is like a warm hug from a Thai kitchen. Soft, fragrant, and slightly sweet — it’s the perfect bread for tea time or breakfast.
🔹 Recipe 3: Sticky Rice Buns with Coconut Filling
About this Recipe
This is a uniquely Thai bakery creation where East meets West: soft bread buns stuffed with sweet sticky rice and coconut filling. It’s chewy, sweet, and absolutely addictive.
Ingredients & Measurements
For the bread:
- 3 cups bread flour
- 2 tsp instant yeast
- ¼ cup sugar
- 1 tsp salt
- 1 cup warm milk
- 1 egg
- 3 tbsp butter, softened
For the filling:
- 1 cup sticky rice (glutinous rice)
- 1 cup coconut milk
- ½ cup sugar
- ½ tsp salt
- ½ cup shredded coconut (optional)
Step-by-Step Instructions
1.Cook sticky rice until soft.
2.In a pot, combine coconut milk, sugar, and salt. Stir until dissolved. Add sticky rice and mix until creamy. Let cool.
3.Prepare bread dough: mix yeast, warm milk, and sugar. Let sit until foamy.
4.Combine with flour, egg, butter, and salt. Knead until smooth and elastic.
5.Let rise 1 hour. Punch down, then divide into balls.
6.Flatten each ball, fill with sticky rice mixture, and pinch to seal.
7.Place on a tray, cover, and rise another 30 minutes.
8.Bake at 180°C (350°F) for 20–25 minutes until golden brown.
Tips & Mistakes to Avoid
- Don’t overfill — too much sticky rice will cause buns to burst.
- Seal edges well to keep filling inside.
- Brush tops with butter for a bakery-style shine.
FAQ
Q: Can I prepare the filling in advance?
A: Yes! It keeps in the fridge for up to 2 days. Just bring it to room temp before using.
Q: Can I steam instead of bake?
A: Yes, but steaming will give a softer, moister bun. Baking gives you that golden crust.
Summary
Sticky rice coconut buns are proof of how creative Thai bakers can be. They’re fun to make, super satisfying to eat, and a great conversation starter.
Final Thoughts
Thai breads are more than just baked goods — they’re little stories of cultural blending, local flavors, and pure joy. From crispy roti you can whip up in minutes, to pandan bread that fills your kitchen with sweet fragrance, to those delightful sticky rice buns — each one brings something special to the table.
The best part? You don’t have to be a professional baker to enjoy them. Just a little patience, some basic ingredients, and a willingness to get your hands a bit floury.
So pick one recipe to start with, give it a try, and don’t forget to share your creations with friends or family. Who knows? Your homemade Thai bread might just become a new favorite in your kitchen.
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