Roti Canai: flaky, folded, dipped in curry
In Malaysia, roti canai is breakfast, a late-night snack and everything in between. It’s a staple of the mamak stalls run by Indian-Muslim families, open from early morning until long after midnight.
From dough to layers
The dough is oiled, slapped and spun until it’s stretched paper-thin, then folded over itself and cooked on a flat griddle. The folds turn into dozens of flaky layers: crisp on the outside and soft and chewy inside.
Where the name comes from
Nobody fully agrees. Some say canai refers to Chennai in southern India, where many of Malaysia’s Indian cooks trace their roots. Others say it comes from the Malay word for kneading or rolling dough. Either way, it’s a bread Malaysians claim as their own.
How to order it here
Our Roti Canai ($5) comes with chicken potato curry or vegetarian curry for dipping. Hungrier? The Roti Telur ($8) is stuffed with egg, onion and green chilies, and the Roti Murtabak ($11, on request) is filled with spiced chicken or beef.