Roti canai

What is Roti canai?

Roti canai is a flat, round bread with a crisp, flaky outside and soft, layered inside. It is made from an unleavened dough of flour, water, and fat, sometimes with sweetened condensed milk. The dough is stretched until almost see-through, then folded and cooked on a hot griddle. It is usually served with dal (lentil curry) or other curries, but can also be filled or topped with eggs, onions, cheese, or sweet ingredients like bananas or condensed milk. The bread is golden and slightly chewy, with a mild, buttery taste.

Where does Roti canai come from?

Roti canai was brought to Southeast Asia by South Indian migrants, especially during British colonial times. It became a popular street food in Malaysia, Singapore, Indonesia, Brunei, and Thailand, especially in areas with Indian communities. The name may come from the Malay word for rolling dough, though some link it to the city of Chennai. Over time, it has become a local favourite, with both Malaysia and Singapore claiming it as a national dish. In 2024, Malaysia succeeded in having it listed as part of UNESCO's Intangible Cultural Heritage.

How is Roti canai made?

To make roti canai, flour, water, and ghee (clarified butter) are kneaded into a soft dough. The dough is divided into balls, which are oiled and rested. Each ball is then flattened and tossed or stretched until paper-thin, then folded into a spiral or knot to create layers. The shaped dough is pressed flat and fried on a hot griddle until golden and crisp. For filled versions, ingredients like egg, onion, or cheese are added before folding. Sweet versions may include banana or condensed milk.

How and when is Roti canai eaten?

Roti canai is most often eaten hot, fresh from the griddle, for breakfast or as a snack. It is commonly served with dal or a choice of curries, such as chicken, beef, mutton, or fish. In some places, it is eaten with sugar or sweetened condensed milk, especially for children. It is a popular street food, sold at mamak stalls and roadside carts, and is often enjoyed with tea or coffee. People may tear it into pieces and dip it into sauce, or eat it with their hands.

Kinds of Roti canai

There are many regional and creative versions of roti canai. Plain roti is called roti kosong. Other types are filled with egg (roti telur), onion (roti bawang), sardine, cheese, or banana. Some are rolled with margarine and sugar (roti planta), or made extra thin and crisp (roti tisu). In Indonesia, sweet toppings like chocolate or cheese are common. Murtabak is a thicker, stuffed version with meat and egg. Local names and fillings vary by country and region.

What Roti canai means

Roti canai is a symbol of multicultural life in Malaysia and Singapore, reflecting Indian roots and local tastes. It is a daily food for many, sold at mamak stalls run by Indian Muslims. In 2024, Malaysia's breakfast culture, including roti canai, was recognized by UNESCO as intangible heritage. The bread is a point of friendly rivalry between Malaysia and Singapore, both claiming it as their own. Its presence at street stalls and markets makes it a familiar part of daily life across Southeast Asia.

Questions people ask about Roti canai

Good reading and sources

• Why people in Southeast Asia can’t get enough of roti canaiSouth China Morning Post, Article
• Breakfast culture in Malaysia: dining experience in a multi-ethnic societyUNESCO, Article

• Roti canai on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data