Dish

Roti canai

Roti canai is a versatile dish that can be eaten on its own or with a variety of curries and sauces. It is often served for breakfast or as a snack. The bread is crispy on the outside and soft and fluffy on the inside. It has a slightly buttery flavor from the ghee. To make the bread, the dough is stretched and folded repeatedly to create layers, which gives it its flaky texture. The bread is then cooked on a griddle until crispy and golden brown.

Asian cuisine› Southeast Asian cuisine› Malaysian cuisine

Bread› Flatbread

Origins and history

Roti canai originated in India and was brought to Malaysia and Indonesia by Indian immigrants. It is now a popular street food in both countries. The name "canai" comes from the Tamil word for "flatbread."

Dietary considerations

Vegetarian, vegan (if made without ghee), contains gluten

Variations

There are many variations of roti canai, including adding fillings like egg, onion, or cheese. Some versions are sweet and are served with condensed milk or sugar.

Presentation and garnishing

Roti canai is traditionally served folded into a triangle shape. It is often garnished with a sprinkle of sugar or drizzle of condensed milk for sweet versions. For savory versions, it can be served with a side of curry or sambal.

Tips & Tricks

To get the flaky layers in the bread, it is important to stretch and fold the dough repeatedly. The dough should also be rested for at least 30 minutes before cooking. Cook the bread on a hot griddle to get a crispy exterior.