Roti canai (pronounced "chanai," not "kanai") is a type of flatbread found in Malaysia. It is nearly identical to Singaporean roti prata and a close descendant of Kerala porotta. In English, roti canai is sometimes referred to as "flying bread," a term that evokes the process of tossing and spinning by which it is made.
The dish is composed of dough containing copious amounts of fat, egg, flour and water. The form of fat used is usually ghee (clarified butter). The entire mixture is kneaded thoroughly, flattened, oiled and folded repeatedly. It is then allowed to proof and rise, and the process is repeated. The final round of preparation consists of flattening the dough ball, coating it with oil and then cooking on a flat iron skillet with a lot of oil. The ideal roti is flat, fluffy on the inside but crispy and flaky on the outside.
Generally the newer forms of roti are denoted by using a prefix of roti attached to the additional ingredient used. Variations include:
- roti telur, with fried eggs (telur being the Malay word for egg)
- roti tisu (tissue bread, a paper thin and flaky roti, also called roomali roti, where roomal means "handkerchief" in Hindi)
- roti bawang (onion bread)
- roti bom (bomb bread, a smaller but thicker roti)
- roti planta, stuffed with margarine and sugar.
- roti sardin, stuffed with sardine and sometimes mixed with ketchup or sambal
Because i'm starving! I'm fasting..and waiting n waiting and counting and counting time to break-fasting..
And i love roti canai too! Eventho its contain cholesterol and not good for health. I still love it!
Roti canai, favourite flatbread in town! :)
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