ROTI CANAI

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So, what do we, the foodies do on a lazy weekend? We'll go and find a Mamak stall or restaurant for a piece of roti canai and a cup of teh tarik, right?

Roti canai is a type of Indian-influenced flatbread found in Malaysia. This bread not only found in Malaysia but also in Indonesia and Singapore. It is often sold in mamak stalls in Malaysia and also in some malay shops, Roti canai is also known as roti prata in southern Malaysia and Singapore which is similar to Indian Kerala porotta. In Thailand it is called "Ro Tee" and is typically sold by Muslims, and yes, it is usually Halal.

In English and Chinese it is sometimes called 'flying bread'. Why is it called as this you may ask. Well, usually this roti canai is processed from tossing and spinning. So this will be the answer. Traditionally roti canai is served with dhal ( lentil curry) or also mutton or chicken curry. However, roti canai itself lends to many variations, either savoury or sweet, with variety of toppings and fillings which includes sardines, eggs, bananas and also onions.

In Thailand, it is served very typically with condensed milk, peanut butter, jam and nutella, without any curry. How is it made? It is actually a dough containing fat, flour and water. When we say fat it is actually ghee( butter) and sometimes people may add condensed milk to the mixture. That particular mixture is then kneaded, flattened and oiled several times. Then, the final step will be flattening and spreading the dough until its paper thin. This step is usually done by tossing the dough on a flat surface. An ideal roti canai will be crispy in the outside and fluffy on the inside,

The next step will be of course dipping the roti canai into the curry or eat it with some topping or fillings will do too. Commonly, in Malaysia it is eaten during breakfast, teatime or dinner or even late night supper. Don't tell me you can't eben find a pice of roti canai in Malysia, because it is super common here and you know what? It is so common that it could be found easily here rather than in India where it originated.

I guarentee you that you won't leave the stall or restaurant without having two to four roti canai and to make sure that happens you should choose the right curry to dip in.