Roti Canai

Roti Canai is a type of Indian-influenced flatbread found in Malaysia, Brunei, Indonesia and Singapore. It is often served with dal or other types of curry, but can also be cooked in a variety of other ways.

History

The origins of Roti Canai can be traced back to the Indian immigrants who came to the Malay Peninsula in the late 19th and early 20th centuries. The dish is believed to have been adapted from the Indian parotta, a type of flatbread from the Indian subcontinent.

Preparation

The preparation of Roti Canai involves a dough made from wheat flour, water, salt, and ghee. The dough is kneaded, flattened, oiled, and folded repeatedly before being cooked on a flat iron skillet known as a tava. The result is a flaky, crispy flatbread with a soft, chewy interior.

Variations

There are many variations of Roti Canai, including Roti Telur, which includes an egg in the dough, and Roti Sardin, which is filled with sardines and onions. Other variations include sweet versions filled with ingredients like banana, chocolate, or condensed milk.

Cultural Significance

Roti Canai is a popular breakfast and snack food in Malaysia and is often sold at Mamak stalls, which are food establishments run by Indian Muslims. It is also commonly served at festivals and religious ceremonies.

Health Aspects

While Roti Canai is high in carbohydrates and fats, it can be part of a balanced diet when paired with protein-rich curries and plenty of vegetables. However, due to its high fat content, it should be consumed in moderation.

See Also

• Malaysian cuisine
• Indian cuisine
• Flatbread