ROTI CANAI

Roti canai or roti kosong

Roti canai is an Indian-influenced flatbread widely available in Malaysia. It could be found at all local mamak and some Malay stalls. This dish is usually eaten during breakfast or tea time. They are also called Prata and Porotta, in different regions of the world.

The dough of the roti canai is made from such simple ingredients: plain flour, fat (oil or ghee) and water. But making them is not that easy. The dough needs to be flatten, tossed and stretched multiple times until it is paper thin and then folded before placed on a large flat pan. Only experts can do this. Watch the video if you think you can master this technique on one go.

Preparing the roti canai

Roti canai is delicious by itself but goes extremely well with dhal (lentil curry) or overnight curry – you know what they say, “overnight curry tastes better!” The dhal and curry are also served with a spoon of sweet and spicy sambal (Malay chili condiment) – trust me, the sambal takes this dish to another level!

Egg roti canai or roti telur

The roti canai is versatile too! They come with many variations such as roti telur (with egg), roti sardin (with sardines) roti pisang (with sliced banana) and believe me, many more!

The crispy exterior and fluffy interior of this flatbread is such an amazing dish to have. Having it together with teh tarik (pulled tea), this meal will definitely make you addicted for more!