Whenever I visit a night market, Pineapple Roti is always on my must-eat list. This crispy, flaky flatbread, often filled with sweet or savory ingredients, is a popular street food across India, Malaysia, and Thailand. The combination of buttery layers and caramelized pineapple creates an irresistible treat. While you can find it in many restaurants, nothing beats the freshness of a street vendor’s skillfully made Pineapple Roti.
Watching the vendor work is mesmerizing—rolling, stretching, and spinning the dough in the air until it’s as thin as silk. Then, they fill it with bananas, pineapples, or even durian, fold it neatly, and pan-fry it until golden and crisp.
That first bite? Pure bliss. The crispy layers give way to warm, gooey, caramelized fruit filling. 
But guess what? You don’t have to visit a street market to enjoy it—you can easily make pineapple roti at home!
What is Roti? A Staple in South Asian Cuisine
Roti is a type of flatbread that originated in India and is now enjoyed across South Asia, Southeast Asia, and beyond. There are different varieties, from plain chapati to the flaky, layered paratha and the famous street-style flying roti (Roti Canai).
The version we’re making today is inspired by Indian-style roti, stuffed with a sweet pineapple filling. The dough is soft yet elastic, creating crispy layers when fried. No need to master the “flying” technique—just follow the simple steps below!
How to Make Pineapple Roti at Home
Ingredients (Serves 2-3)
For the Dough:
- 450g all-purpose flour
- 50g bread flour (for extra elasticity)
- 250ml warm water
- ½ tsp salt
- Oil (for brushing)
For the Filling:
- 1 pineapple, finely chopped
- 2 tbsp condensed milk
- 2 tbsp coconut milk
- 1 tbsp sugar (adjust to taste)
Step-by-Step Cooking Instructions
Step 1: Prepare the Pineapple Filling
- Bring a pot of water to a boil. Blanch the pineapple pieces for 30 seconds, then drain and let them cool. (This reduces the enzyme that can cause a tingling sensation on the tongue.)
- Chop the pineapple into very small pieces to prevent them from breaking through the dough.
3. Mix in condensed milk, coconut milk, and sugar. Stir well and set aside.
Step 2: Make the Dough
- In a large bowl, combine all-purpose flour and bread flour.
- Gradually add warm water while stirring with chopsticks until the mixture becomes crumbly.
3. Knead the dough by hand until smooth and elastic.
4. Divide into equal-sized portions (adjusting for the size of your pan).
5. Lightly coat the dough balls with oil, cover with plastic wrap, and refrigerate for 2 hours. (Chilling improves elasticity!)
Step 3: Assemble the Roti
- Roll out each dough ball as thin as possible. The thinner, the flakier!
2. Spread a thin layer of pineapple filling over the dough.
3. Fold in the edges to seal the filling inside.
Step 4: Cook Until Crispy & Golden
- Heat a non-stick pan and brush lightly with oil.
- Place the roti in the pan and cook over low heat, flipping until both sides are golden brown and crispy.
- Remove from heat and let cool slightly before slicing.
Step 5: Serve & Enjoy!
- Cut into slices and serve hot!
- Enjoy the contrast of crispy layers and sweet, juicy pineapple filling—it’s summer in a bite!
Why You’ll Love Homemade Pineapple Roti
- Crispy & Flaky: Just like the ones from street vendors!
- Perfect Balance of Sweetness: The tangy pineapple filling complements the buttery roti.
- Customizable: Swap pineapple for bananas, mango, or even Nutella!
- Great for Any Occasion: Enjoy as breakfast, dessert, or an afternoon snack.
If you’re a fan of South Asian and Southeast Asian cuisine, this is a must-try recipe. It’s surprisingly easy to make and even more rewarding when you take that first crispy bite!
Final Thoughts: A Taste of the Streets in Your Kitchen
Pineapple roti is a delicious and simple dish that brings the magic of street food right into your home. No need to wait for a market trip—just grab some flour and pineapple, and you’re ready to go!
