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Sam's Cinnamon Banana Roti

Recipe By: Samantha Fore

Serves 4

Sam's Cinnamon Banana Roti
Photo by:  

Asha Loupy

When Diaspora wanted to talk cinnamon, my first question was whether it was from Sri Lanka—pani miris kurundu is known as one of the sweetest, most fragrant varieties on the island. I wanted to make one of my favorite riffs on Godhamba roti, one layered with a decadent banana filling, while highlighting the beautiful dimensions of the spice. The ground cinnamon is a triumph, and makes me excited for quills for my curries!

Note: If you let the dough relax, your roti will be thinner and more delicate. 

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For the roti
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons powdered confectioner's sugar
  • 1 teaspoon kosher salt (I used Diamond)
  • 1/2 teaspoon Peni Miris Cinnamon
  • 2 tablespoons coconut or neutral oil, like canola or grapeseed
  • 1/2–3/4 cup water
  • 2 cups vegetable or canola oil, for resting
For filling & topping
  • 1/4 cup wildflower honey, plus more for finishing
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Peni Miris Cinnamon, plus more for finishing
  • 1/2 teaspoon kosher salt (I used Diamond)
  • 2 bananas, peeled and roughly chopped
  • Powdered confectioner's sugar, for finishing


  1. To make the roti, combine the flour, sugar, salt and cinnamon in a medium bowl and mix well. Add the oil, and using a fork or your fingers, mix the oil into the dry ingredients. Add the water slowly, starting with 1/2 cup, folding to incorporate until a dry, slightly, sticky dough ball forms.
  2. Pour enough oil into a small, square baking dish to generously coat the bottom of the pan. Divide the dough into 4 equal parts and place them in a single layer in the oiled baking dish. Drizzle the remaining oil over the dough balls and allow to rest at room temperature for at least 45 minutes. You can also do this a day ahead and let it rest overnight in the refrigerator, and then bring it to room temperature before using.
  3. 15 minutes before cooking the roti, prepare the filling. Whisk the honey, lemon juice, cinnamon and salt in a medium bowl until smooth. Add the chopped bananas and gently toss to coat the bananas in the honey mixture. Allow to sit for 10 minutes.
  4. To cook the roti, heat a non-stick skillet or tava over medium high heat. Add one dough ball to the center of the skillet and, using a spatula, gently press and stretch it into a round about 1/4-inch thick. Alternatively, you can stretch the dough my hand before adding it to the skillet. Allow the roti to cook on the first side for 2 minutes.
  5. Gently flip the roti and add a quarter of the banana mixture to the middle of the roti. Cook until darker spots start to appear on the second side of the roti, using your spatula to lift an edge to check, about 3 minutes. Slide the roti onto a plate and fold it in half. Repeat with the remaining roti.
  6. Serve hot with an extra drizzle of honey and a sprinkle of powdered sugar and cinnamon.

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