Roti Canai

Roti Canai served on banana leaf. Shown here is the roti telur variation

Roti canai (pronounced "chanai," not "kanai") is a type of flatbread found in Malaysia. It is nearly identical to Singaporean roti prata and a close descendant of Kerala porotta.

Roti means bread in Hindi, Urdu, most other North Indian languages, and Malay. The term "canai" derives either from:

i) "Chennai", a region in India which is formerly known as Madras. Roti canai is presumed to have been introduced by immigrant labour from the Madras region where a similar combination of paratha and dalcha - the accompanying lentil curry - is served. [1]

ii) "channa", a mixture of boiled chickpeas in a spicy gravy from Northern India which it was traditionally served with.

In English, roti canai is sometimes referred to as "flying bread," a term that evokes the process of tossing and spinning by which it is made.

The dish is composed of dough containing copious amounts of fat, egg, flour and water. The form of fat used is usually ghee (clarified butter). The entire mixture is kneaded thoroughly, flattened, oiled and folded repeatedly. It is then allowed to proof and rise, and the process is repeated. The final round of preparation consists of flattening the dough ball, coating it with oil and then cooking on a flat iron skillet with a lot of oil. The ideal roti is flat, fluffy on the inside but crispy and flaky on the outside.

One of the characteristics of roti canai and its derivatives is that it can be eaten with the hands, without the need for utensils. This makes it a convenient dish to consume, while being filling. This characteristic makes it a dish of choice as breakfast or as late night supper.

Traditionally, it is served with dal or 'dhal' (lentil) curry, which in North India is prepared with chana dal. It can sometimes be taken with sugar or condensed milk. More recently, various improvements on plain roti have been devised to suit the more adventurous tastes of more affluent Malaysians. Generally the newer forms of roti are denoted by using a prefix of roti attached to the additional ingredient used. Variations include:

• roti telur, with fried eggs (telur being the Malay word for egg)
• roti tisu (tissue bread), a paper thin and flaky roti. Also called roomali roti, from roomal (Hindi, meaning handkerchief).
• roti bawang (onion bread)
• roti boom (bomb bread), a smaller but thicker roti
• roti planta, stuffed with margarine and sugar.
• roti sardin, stuffed with sardine and sometimes mixed with ketchup or sambal

Most plain roti are round while those with fillings are square in shape due to the folding of the roti.

Roti canai is very affordable (standard price is RM0.80 a piece in Malaysia), making it extremely popular.

Roti Canai is also now available in frozen form whereby par fried roti canai is processed through blastfreezing technique to ensure soft and fluffy texture upon defrosting and refrying.

Copyrights:
Wikipedia. This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Roti canai".
as at 11th May 2008