The cultural immersion aspect of ISDSI’s Oceans course would be incomplete without an afternoon spent learning how to make Thai roti, a mouth-watering dessert that originated in southeast Asian muslim communities.  However, while roti is still found throughout SE Asia, it often takes on various forms as the recipe has been changed overtime to fit the tastebuds of consumers in each country.In many countries roti is most often served with a curry, but Thais have gone the sweet route and often fill it with banana, chocolate, coconut or egg before drizzling it in condensed milk and putting on the finishing touch with a couple large spoonfuls from the sugar jar!  However, what often goes unnoticed is that there’s an art that goes into stretching the dough out before it even gets placed on the hot griddle. The students quickly learned that while all the slapping, stretching, rotating and tossing the dough looked a bit over the top it is all necessary to get just the right thickness and size of roti. Next, it came to having the griddle just the right temperature, using the perfect amount of butter and making sure to not take too long in placing the egg or other condiments inside before folding it up as to not burn the bottom of the roti.  Let’s just say, it was a good thing none of us were reaching for perfection or being graded!Undoubtedly, there was a steep learning curve in “roti-making,” but it was fun, and accomplished with many laughs and great satisfaction for everyone’s tastebuds in the end.  Additionally, everyone left with a new appreciation for this delicious dessert that is found at the roti stands which decorate many streets throughout Thailand!