Roti canai

Roti canai is a type of Indian-influenced flatbread found in Malaysia, Brunei, Indonesia and Singapore. It is often referred to as "flying bread," a term that evokes the process of tossing and spinning by which it is made.

History

The origins of roti canai can be traced back to the Indian community in Malaysia. It is believed to have been introduced by Indian immigrants to the country. The term "canai" comes from "channa", a mixture of boiled chickpeas in a spicy gravy from North India which it was traditionally served with.

Preparation

The preparation of roti canai involves multiple stages. The dough is made from flour, water, and ghee (clarified butter). It is kneaded, flattened, oiled, and folded repeatedly, then allowed to proof and rise. The dough is then stretched with a process of tossing and spinning until it becomes a very thin sheet. It is then folded into a circular shape, and cooked on a flat iron skillet with plenty of oil.

Serving

Roti canai is traditionally served with dhal (lentil curry), but can also be eaten with other types of curry, or even on its own. In recent years, variations of roti canai have emerged, with fillings such as egg, onion, sardines, and even sweet fillings like banana or chocolate.

Cultural Significance

Roti canai is a popular breakfast and snack dish in Malaysia and is an integral part of the country's cuisine. It is also commonly found in areas with a significant Indian-Malaysian diaspora, such as Australia and Canada.

See Also

• Roti prata
• Roti
• Malaysian cuisine
• Indian cuisine

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