Dish · malaysian
Roti Canai
A flaky, layered flatbread made by stretching and folding dough with fat before pan-frying, torn apart and eaten with curry or dal for dipping.
Where it comes from
The bread traces to South Indian Muslim immigrants in Malaysia, who adapted paratha-style stretching and layering techniques into the version now sold at Malaysian mamak stalls.
What cooks argue about
Cooks argue over the fat used for stretching and layering: ghee for a richer, more fragrant dough, or margarine and condensed milk, cheaper and common at stalls, which gives a slightly different chew.
Nobody has published a roti canai recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.