Roti canai
Southeast Asian Indian-influenced flatbread dish / From Wikipedia, the free encyclopedia
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Roti canai, or roti prata, also known as roti chanai and roti cane, is an Indian flatbread dish found in several countries in Southeast Asia, especially Brunei, Indonesia, Malaysia, Singapore, and Thailand.[8] 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.
Alternative names |
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Type | Flatbread |
Course | Main course, usually for breakfast |
Region or state | Southeast Asia |
Associated cuisine | Brunei, Indonesia, Malaysia, Singapore, and Thailand[1][2][3][4][5][6][7] |
Created by | South Indian diaspora in Southeast Asia |
Serving temperature | Hot |
Main ingredients | Flour |
Variations | Roti tissue, murtabak |
In Southeast Asia, roti canai can often be found in cities that have populations of Indian descent, such as in West Sumatra, North Sumatra, and Aceh in Indonesia, as well as in Malaysia and Singapore.[9] 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.[1][10] It is said that the dish was brought by Indians during the era of British Malaya, the Dutch East Indies, and the Straits Settlements. It is also colloquially known as "mamak"[citation needed], served in street mamak stalls located in both rural and urban areas.[11][12][13]
It has also been theorized that the dish had been introduced much earlier, in the 17th century, in Aceh and North Sumatra, by Indian traders under the name roti cane.[14][15][9][16][17] In Indonesia, the dish is particularly found in Sumatra, where the Indian Indonesian community is more prominent compared to the rest of the country.[17]