Roti Canai

Roti canai is a traditional pan-fried flatbread made with flour, water, eggs, and fat of Indian origin, also consumed in Malaysia, Singapore, Indonesia, Brunei, and Thailand.

The dough for roti canai is repeatedly folded, so the final product has a layered texture, a soft interior, and a crispy outer layer. The most common fat used in roti canai is ghee, the traditional Indian clarified butter. It is believed that the dish originated in India when the Indian laborers who migrated to Malaysia brought the recipe and the tradition of preparing this crispy pastry to the foreign country.

Usually, it is served plain in its traditional round form, as an accompaniment to curries.