Roti canai

Roti canai, or roti prata (in Singapore), also known as roti chanai and roti cane, is a flatbread dish of Indian origin found in several countries in Southeast Asia, especially Brunei, Indonesia, Malaysia, Singapore, and Thailand. It is usually served with dal 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 means bread in Sanskrit and most other Indian languages. There are different suggestions for the origin of canai: it has been claimed that the word refers to channa, a North Indian dish made with boiled chickpeas in a spicy gravy, with which this type of bread was traditionally served. Meanwhile, the Oxford English Dictionary states that it may be from the Malay word canai, meaning "to roll (dough) thinly".
In Singapore, the dish is known as roti prata, similar to the Indian paratha, or parotta. The Hindi word paratha means "flat".
Since being introduced around the 19th century, roti canai has become a popular breakfast and snack dish and is one of the most common examples of South Indian cuisine in the region. It is said that Indians brought the dish during the era of British Malaya. It is served in street mamak stalls located in both rural and urban areas.
In Southeast Asia, roti canai can often be found in cities that have populations of Indian descent, especially in Malaysia and Singapore and in northern Sumatra in Indonesia. 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 name roti cane. In Indonesia, the dish is particularly found in Sumatra, where the Indian Indonesian community is more prominent compared to the rest of the country.
Roti canai is a flatbread made from dough that is composed of fat (usually ghee), flour, and water; some recipes also include sweetened condensed milk. The dough is repeatedly kneaded, flattened, oiled, and folded before proofing, 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, however, the fillings (eggs, chopped onions, etc.) are spread or sprinkled on the thin sheet of dough, which is then folded with the fillings inside.
Plain roti is often referred to as roti kosong ("empty bread" in the Malay language).
Traditionally, roti canai is served with dal (lentil) curry. It may also be served with the following curries:
Different varieties of roti canai served in Brunei and Malaysia are listed below:
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.
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.
Roti cane came to Indonesia via Muslim Indian migration to Aceh Sultanate, in the northern parts of Sumatra, around the 17th century, and later to the rest of the Dutch East Indies, in the early 19th century. It has since been adopted into the Malay, Acehnese, and Minangkabau 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. Two types of popular roti cane dishes include sweet roti cane, served with various toppings such as cheese, chocolate sprinkles, and chocolate syrup; and savoury roti cane, served with curry sauce. Today in Indonesia, roti canai is often associated with Acehnese cuisine, despite its Indian origin.
In Ampel, an Arab quarter in Surabaya, the dish is known as roti maryam, while the Javanese call it roti konde, after its shape, which resembles a hairbun (Javanese: konde). Despite having different names, each variant is derivative of the Indian paratha and is similar in preparation. Indian-influenced roti is typically served with kari kambing (mutton curry).
In Thailand, roti (with variations on spelling such as ro tee) is commonly available from street carts, usually halal, sold by Thai 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, or Nutella, although egg roti is also available.