Roti canai
A flaky, chewy flatbread of dough spun paper-thin, folded and griddled with ghee, torn and dipped in dal and curry.
What makes it roti canai
- A soft, oily dough, rested for hours.
- Stretched paper-thin by spinning, then folded into layers.
- Cooked on a flat griddle with ghee, then scrunched to loosen the layers.
- Dal and curry to dip it in.
Where it comes from
Roti canai is the signature of the mamak stalls run by Indian-Muslim Malaysians, and a close relative of the parotta of Kerala and Tamil Nadu. The name is argued over: some say canai is from Chennai, others that it's the Malay word for rolling or kneading dough.
Watching it made is half the point — the dough slapped and spun out until you can see through it, then folded and cooked on a flat griddle.
How it varies
- Roti telur
- With egg folded inside.
- Roti tisu
- Tissue-thin, crisp and tall, often sweetened.
- Roti prata
- Singapore's name for it.
Be the first here
Start your own roti canaiNo one here has made roti canai yet. Start it as v1, and every version after is an experiment the next cook can learn from.
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PunjabiAloo parathaWholewheat flatbread stuffed with spiced potato, rolled thin and cooked on a tawa with ghee, eaten with white butter, yoghurt and pickle.No one here has made it yetSri LankanKottu rotiFlatbread chopped on a hot griddle with two metal blades, tossed with vegetables, egg, meat and curry gravy.No one here has made it yet