In a large mixing bowl, combine the salt and lukewarm water, whisking until the salt dissolves. Add the condensed milk and egg; whisk until everything is well combined.

In another bowl, mix the flour and 55 g of butter. Rub the butter into the flour with your fingers until no large chunks remain.

Gradually stir the flour mixture into the water mixture, kneading it gently until all dry flour is absorbed and a shaggy dough forms. Cover it with a cloth and let it rest for 15-30 minutes.

Knead on a clean, lightly floured surface for about 5 minutes. If the dough is sticking, sprinkle in a little more flour. Allow it to rest again for another 10-15 minutes.

Mix melted butter and oil in a small bowl for coating. Cut the dough into 80g pieces, forming each into a ball. Coat each ball with the butter mixture and rest them, covered, for at least 3 hours or refrigerate overnight.

Roll each dough ball into a thin sheet on a lightly floured surface.

In a flat skillet, heat oil over medium heat. Test the oil with a small piece of dough; if it bubbles, it’s ready!

Place the rolled dough in the pan, add thin banana slices to the center, and fold the edges over to encase the filling. Cook until browned and crispy, about 2-3 minutes on each side, flipping carefully.

For a richer flavor, add a small pat of butter beside the roti in the pan while cooking.

Cut the cooked roti into pieces and generously drizzle with sweetened condensed milk or Nutella, and sprinkle with sugar. Enjoy!