The origins of roti canai
When it comes to food in Malaysia, roti canai stands out as a staple with an intriguing backstory that bridges cultures from different parts of the world. The dish once even earned top spot as the best bread globally in 2023, and the second best food in the world, according to TasteAtlas.
While it’s a quintessential part of Malaysian identity, the dish is said to originally come from Indian-Muslim immigrants who shared their rich culinary traditions with locals.
Here’s how the dish became a staple in Malaysian daily life.
Where did roti canai come from?
Roti canai’s path to Malaysia closely follows the footsteps of the Indian migration to then-Malaya during the colonial era, when Indian Muslims primarily from Tamil Nadu arrived in the country as workers. The flatbread is widely believed to have been popularised first in Penang and Melaka in the 19th century, becoming a staple order for breakfast, lunch, dinner, and even late-night meals.
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The flatbread is akin to India’s paratha. The name roti canai mirrors this Indian lineage, where roti signifies ‘bread’ in Sanskrit. The origin of canai, however, is widely debated. Some trace it to the Tamil word channa, a dish of boiled chickpeas, and the Indian region Chennai, while others link it to the Malay term meaning ‘to roll dough thinly’.
How is roti canai made?
With how simple roti canai looks at first glance, you might think that it’s just as easy to make. But making the flatbread from scratch requires some dexterity and finesse.
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The dough – a simple blend of maida flour, water, and oil – is kneaded, stretched, and layered by repeated folding. This process, akin to making pizza, involves pulling the dough until it’s thin and transparent before folding it to trap air pockets within the layers.
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These steps help the roti canai achieve its signature crispiness and flaky allure when it gets fried and flipped right before serving, typically in ghee.
How to enjoy roti canai
Roti canai is traditionally paired with dhal (lentil curry), sambal, or a simple curry gravy, served on the side typically on a stainless steel plate resembling a tray.
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It’s not uncommon to see locals using their hands to tear the flaky bread apart and dip them into the curries. Otherwise, utensils are also used, especially when opting to enjoy roti canai banjir-style – meaning, to flood the roti with the curries on the plate.
Variations of roti canai
With its presence extending across the Southeast Asia region, many variations of roti canai have cropped up.
At mamaks in Malaysia, where the dish is a go-to order, the flatbread is further elevated with the addition of adventurous fillings such as eggs (roti telur), bananas (roti pisang), and cheese (roti cheese). These options go beyond the classic, unadulterated roti kosong, which directly translates to empty roti.
Other popular Malaysian variations on the dish include roti sarang burung, which has flaky roti enveloping runny egg in the middle – a perfect carby breakfast.
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The roti tisu, sometimes referred to as roti helikopter, is also a must-try at Malaysian mamaks. This extra crispy version of roti canai is often presented as a tissue-thin pyramid, some reaching as tall as 1 metre and served standing upright.
It’s a moment for the camera, for sure.
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The origin of roti canai in Malaysia
Roti canai is more than just a delicious flatbread. It has come to symbolise a strong connection among Malaysians, being one of the top go-to orders during our ‘lepak’ sessions.
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