Roti canai (/tʃa'naj/), orroti prata (in Singapore), also known asroti chanai androti cane, is anunleavenedflatbread ofIndian origin found in thecuisines of Southeast Asia, especially those ofBrunei,Indonesia,Malaysia,[8]Singapore, andThailand.[9] It is usually served withdal or other types of curry but can also be cooked in a range of sweet or savoury variations made with different ingredients, such as meat, eggs, or cheese.
Roti canai is attested as a kind of bread inMalay since at least 1970.Roti is borrowed from Hindiroṭī 'bread'.Canai probably comes from Malaycanai 'to roll dough thinly'.[9] Less likely theories suggest that the name comes from the Indian city ofChennai or from Hindichana 'chickpea, chickpea stew', which it often accompanies.[10][11][12]
Since being introduced around the 19th century, roti canai has become a popular breakfast and snack dish and is one of the most commonSouth Indian foods in the region.[1][15] It is said that Indians brought the dish during the era ofBritish Malaya. It is served in streetmamak stalls located in both rural and urban areas.[16][17][18]
In Southeast Asia, roti canai can often be found in cities that have populations of Indian descent, especially in Malaysia and Singapore and in northernSumatra in Indonesia.[19] It has also been theorized that the dish had been introduced much earlier by Indian traders, in the 17th century, in Aceh and North Sumatra, under the nameroti cane.[20][21][19][22][23] In Indonesia, the dish is particularly found in Sumatra, where theIndian Indonesian community is concentrated.[23]
Roti canai served with mutton curry inBukittinggi, West Sumatra
Roti canai is aflatbread made fromunleavened dough that is composed of fat (usuallyghee), flour, and water; some recipes also include sweetened condensed milk. The dough is repeatedly kneaded, flattened, oiled, and folded, creating layers. The dough ball is then flattened, spread out until paper-thin (usually by "tossing" it on a flat surface), and gathered into a long rope-like mass. This "rope" is then wound into a knot or spiral and flattened, so that it consists of thin flakes of dough when cooked.
When making varieties with fillings, the fillings (eggs, chopped onions, etc.) are spread or sprinkled on the thin sheet of dough, which is then folded with the fillings inside.
Roti canai with two curries on a stainless steel thali
Roti tisu in Bandar Mahkota Cheras, MalaysiaRoti sardin (sardine-stuffed roti)
Different varieties of roti canai served in Brunei and Malaysia are listed below:
Murtabak, a very thick roti filled with a mixture of egg, meat, onions, and spices. In Brunei, Malaysia, and Singapore, it is usually prepared on agriddle like roti canai, but in Indonesia, it is often deep-fried in a wok and very oily. In Thailand, it is called "mataba". In Malaysia, Singapore, and Thailand, murtabak is made using the same dough used for roti canai, and on the same equipment, in the same shops. Most murtabak in Malaysia tend to have less minced meat and more egg than Singaporean murtabak orJohorean murtabak. Murtabak cheese is a variation, with added mozzarella cheese.
Roti telur, with an egg (telur) stuffing
Roti jantan, roti telur with two-egg stuffing
Roti bawang, with onion (bawang) stuffing
Roti telur bawang, with eggs and onions
Roti boom (orbom; 'bomb bread'), a smaller but thicker roti, with the dough wound in a spiral; served with sugar and margarine, or with curry.
Roti planta, stuffed with margarine (oftenPlanta Margarine) and sugar
Roti sardin, stuffed with cannedsardine, with or without egg, and sometimes mixed with ketchup orsambal, similar to murtabak
Roti pisang, stuffed with sliced bananas
Roti sayur, stuffed with shredded or sliced vegetables
Roti salad, raw shredded vegetables rolled up with a piece of roti
Roti tissue/roti tisu, a tissue-paper-thin and flaky roti, usually with sprinkled sugar and condensed milk. Also calledroomali roti, fromroomal (Hindi, meaning 'handkerchief').
Roti cobra, served with curry chicken and a piece of fried egg on top
Roti banjir ("flooded roti"), usually chopped into pieces, with curry poured over the top
Roti tsunami, roti banjir with added sambal and soft-boiled eggs
Roti Doll ("Doll's roti"), roti banjir with added sambal and a fried egg on top. Most commonly found in northern Malaysia, especially in the town ofAlor Setar; named after a customer.
Roti Sarang Burung ("bird's nest roti"), roti cooked in a doughnut shape with a fried egg in the hole, similar toegg in the basket andkhachapuri.
Singapore-style plainroti prata (left) and eggprata (centre), with a bowl ofchicken curry on the side
Roti prata in Singapore and southern Malaysia is a fried flatbread that is cooked over a flat grilling pan. It is usually served with sugar or a vegetable- or meat-based curry and is also commonly cooked with cheese, onions, bananas, red beans, chocolate, mushrooms, or eggs.[25]
Roti prata is prepared by flipping the dough into a large thin layer before folding the outside edges inwards. The dough is cooked on a flat, round iron pan measuring about three feet in diameter. The cooking process lasts two to five minutes.[25]
Roti tampal orroti plaster (in Singapore): the roti is plastered on one side with egg, with the yolk left runny or totally cooked.
Roti cane served with mutton and potato curry in anAcehnese restaurant
Roti cane came to Indonesia via Muslim Indian migration toAceh Sultanate, in the northern parts of Sumatra, around the 17th century,[20][21][19][22] and later to the rest of theDutch East Indies, in the early 19th century.[23] It has since been adopted into theMalay,Acehnese, andMinangkabau cuisine of Sumatra. Consequently, there are Malay, Acehnese, and Minangkabau restaurants serving the dish with mutton curry that are operated by ethnic groups other than Indians.[23] Two types of popularroti cane dishes include sweetroti cane, served with various toppings such as cheese, chocolatesprinkles, andchocolate syrup; and savouryroti cane, served with curry sauce.[26] Today in Indonesia, roti canai is often associated with Acehnese cuisine, despite its Indian origin.[27]
Martabak kubang and roti cane preparation in aMinang foodstall in Indonesia
InAmpel, anArab quarter inSurabaya, the dish is known asroti maryam,[28] while the Javanese call itroti konde, after its shape, which resembles a hairbun (Javanese:konde). Despite having different names, each variant is derivative of the Indianparatha and is similar in preparation.[6] Indian-influenced roti is typically served withkari kambing (mutton curry).[23]
Thai-styleRoti thitchu, served with a Thai Muslim-style beef curry
In Thailand, roti (with variations on spelling such asro tee) is commonly available from street carts, usuallyhalal, sold byThai Muslims.Roti thitchu (Thai for "tissue") is Thai roti canai that is fluffed up by clapping it between two hands inside a dry cloth after frying, served with a Thai Muslim-style beef curry.
In other parts of Thailand, roti is also commonly eaten with mango, banana, sugar,condensed milk, jam,peanut butter, orNutella, although plain egg roti is also available.
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