Roti canai (pronounced “chanai”) is a type of flatbread sold in Mamak stalls. It is also known as roti prata in Southern Malaysia and Singapore. Basically, it is made from dough with the combination of ghee (clarified butter), egg, flour and water. The mixture is kneaded, flattened, and then oiled, before being folded repeatedly. It is then left to proof and rise. Thereafter, the dough will be flattened, coated with oil and then cooked on a flat iron skille with oil. Roti canai is served with its’ gravy which is called dal or ‘dhal’ (lentil) curry.
The above is the picture of my favourite Roti Telur, which is Roti Canai with egg added to its ingredients. These days, there are a variety of roti canai such as roti telur, with fried eggs, roti tisu (tissue bread), a paper thin and flaky roti, roti bawang (onion bread), roti boom (bomb bread), roti planta (stuffed with margarine and sugar), roti sardin (stuffed with sardine) and roti pisang. The average price of Roti Canai starts from $1.00.
