Dish

Roti bawang

Roti bawang is made by sautéing onions, garlic, and spices in oil. The mixture is then added to a dough made from flour, water, and salt. The dough is then rolled out and cooked on a griddle until golden brown. Roti bawang is often served with a spicy dipping sauce.

Asian cuisine› Southeast Asian cuisine› Malaysian cuisine

Bread› Flatbread

Origins and history

Roti bawang is a popular snack in Malaysia. It is believed to have originated in the Indian Muslim community in Malaysia, who adapted the dish from Indian cuisine. Roti bawang is now enjoyed throughout Malaysia and is often sold at street food stalls and restaurants.

Dietary considerations

Vegetarian

Variations

Roti bawang can be made with a variety of spices, including cumin, coriander, and turmeric. Some versions of roti bawang also include chili peppers or other vegetables.

Presentation and garnishing

Roti bawang can be presented in a variety of ways, depending on the cook's preference. It can be folded over or rolled up like a burrito. It can also be cut into smaller pieces and served as an appetizer.