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Roti Canai served on banana leaf

Roti canai is a type of flatbread found in Malaysia. It is nearly identical to Singaporean roti prata and a close descendant of Kerala porotta. Image File history File links Question_book-3. ... Image File history File links No higher resolution available. ... Image File history File links No higher resolution available. ... Crisp bread Making Tortillas A flatbread is a simple bread made from flattened dough. ... Roti prata (or Roti canai in Malaysia), in its traditional and simpliest form, is predominantly served with curry in Singapore, with sugar less commonly served, and condensed milk are relative rarity. ... Kerala Porotta Kerala Porotta (or Porotta, (Malayalam:പൊറോട്ട)) is a south Indian flatbread made with fine wheat flour. ...

Roti means bread in Hindi, Urdu, most other North Indian languages, and Malay. The term "canai" derives from "channa", a mixture of boiled chickpeas in a spicy gravy from Northern India which it was traditionally served with. The term "channa" is also used in Pakistan. 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. It has been suggested that Chapati be merged into this article or section. ... Hindi ( , Devanagari: or , IAST: , IPA: ), an Indo-European language spoken all over India in varying degrees and extensively in northern and central India, is one of the two central official languages of India, the other being English. ... Urdu ( , , trans. ... This article needs to be cleaned up to conform to a higher standard of quality. ... Not to be confused with the Malayalam language, spoken in India. ...

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. Dough Dough is a paste made out of any cereals (grains) or leguminous crops by grinding with small amount of water. ... For other uses, see FAT. Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. ... An egg is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo. ... For other uses, see Flour (disambiguation). ... Impact from a water drop causes an upward rebound jet surrounded by circular capillary waves. ... Ghee in a jar Ghee (Hindi घी, Urdu گھی, Punjabi ਘੋ, Kashmiri ग्याव/گیاو - from Sanskrit घृत sprinkled; also known in Arabic as سمن, samn, meaning ghee or fat) is a class of clarified butter that originates in the Indian subcontinent, and continues to be important in Indian cuisine as well as Egyptian cuisine. ... For other uses, see Butter (disambiguation). ...

One of the characteristics of roti canai and its derivatives is that it can be eaten with the hands, without the need for utensils. This makes it a convenient dish to consume, while being filling. This characteristic makes it a dish of choice as breakfast or as supper (the fourth meal of the day, generally eaten after nightfall). Wikipedia does not yet have an article with this exact name. ...

Traditionally, it is served with dal or 'dhal' (lentil) curry, which in North India is prepared with chana dal. It can sometimes be taken with sugar or condensed milk. More recently, various improvements on plain roti have been devised to suit the more adventurous tastes of more affluent Malaysians . Generally the newer forms of roti are denoted by using a prefix of roti attached to the additional ingredient used. Variations include: Masoor dal Masoor dal prepared using traditional yellow dal recipe Dal (also spelled dhal, dahl, or daal, daar) is a preparation of pulses which have been stripped of their outer hulls and split, as well as a thick, spicy stew prepared therefrom, a mainstay of Indian and Pakistani cuisine. ... Binomial name L. Percentages are relative to US recommendations for adults. ...

• 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.

Most plain roti are round while those with fillings are square in shape due to the folding of the roti. Margarine in a tub Margarine (pronunciation: ), as a generic term, can indicate any of a wide range of butter substitutes. ...

Roti canai is very affordable (standard price is RM0.80 a piece in Malaysia), making it extremely popular.

Preparation in pictures

The mixture is kneaded, flattened, and then oiled, before being folded repeatedly. Image File history File links Making_roti_canai. ...

Roti canai is cooked on a flat iron skillet with a lot of oil. Image File history File linksMetadata Roti_canai. ...

Another picture of Roti Canai making Image File history File links No higher resolution available. ...

Penang's most popular roti canai is severed Subhaidas!

See also

• roti canai Kuala Lumpur
• Mamak stall
• Paratha
• Kerala Porotta
• Roti prata, the Singaporean variant.