Roti Canai is a flatbread from Malaysia which is commonly sold at Mamak stalls. It is also referred to as roti prata in Singapore and Southern Malaysia. Roti Canai is served with dal, traditionally, or with different vegetable preparations or curries. Depending upon what is it being served with, the dish gets the name, for example, roti telur bawang, means roti served with eggs and onions.
Making of Roti Canai
The dough for Roti Canai is very elastic and is made from refined flour, salt and fat. Roti Canai is either rolled thinly, then folded or it is twirled till thin and folded. The Roti Canai is then cooked on a griddle with enough oil and is made crispy and flaky on the outside and soft on the inside. The Chinese and English call Roti Canai flying bread fondly because of the way it is made.