In a large mixing bowl, combine 260 ml of room temperature water and 1 1/2 tsp of salt. Whisk until the salt dissolves.

Add 1 Tbsp of sweetened condensed milk and 1 large egg, whisking until everything is well combined.

In another bowl, combine 500 g of all-purpose flour with 55 g of unsalted butter. Rub the butter into the flour until no big chunks remain; it should look granular.

Add the flour mixture to the wet mixture; knead until all the dry flour is absorbed. Cover with a kitchen towel and let it rest for 15-30 minutes.

On a clean surface, knead the dough for about 5 minutes, adding a pinch of flour if it’s too sticky. Let rest for another 10-15 minutes.

Mix 1 1/2 Tbsp melted butter and 1 Tbsp neutral oil for coating the dough balls. Form the dough into 80g pieces, about 11 pieces total, and coat them with the butter-oil mixture.

Let the dough balls rest for at least 3 hours or refrigerate overnight for best results.

On a lightly oiled surface, flatten one dough ball into a disk and stretch it into a thin sheet, being careful not to tear.

Heat a skillet over medium heat and add oil to coat the bottom. Place the stretched dough into the skillet, then add banana slices in the center.

Fold the edges over the filling and cook until both sides are golden brown, about 4-5 minutes per side.

Transfer to a cutting board, cut into pieces, and generously drizzle with sweetened condensed milk or chocolate sauce. Sprinkle some sugar before serving.