Roti canai
Encyclopedia
Roti canai or roti cane (pronunciation tʃane) is a type of Indian
-influenced flatbread
found in Malaysia and Indonesia
. It is often sold in Mamak stall
s in Malaysia; also in Malay, Minangkabau and Aceh restaurants in Indonesia. It is known as roti prata
in Southern Malaysia and Singapore, and is similar to the Indian Kerala porotta
.
means bread in Hindi
, Urdu
, most other North Indian languages, and Malay
. The term "canai" derives either from:
Roti canai is circular and flat. There are two ways to make roti canai that is either to twirl it until the dough becomes a very thin sheet and then folded into a circular shape or to spread out the dough as thinly as possible before being folded. Then the folded dough is grilled with oil. The first method is more popular and faster than the second. The term 'roti paratha' in Malay means 'plate bread'.
In Indonesia Roti canai is often spelled as "Roti cane", and usually served with Kari Kambing (mutton curry). It was derived from Indian cuisine and came into Indonesia with the influx of Indian migration to Dutch East Indies
in early 19th century. Roti cane has been adopted within Malay cuisine
of Sumatra
, Aceh cuisine, as well as Minangkabau cuisine; as the result Malay, Aceh, and Minangkabau restaurants in Indonesia often served Roti canai with mutton curry, and the seller and cook is no longer Indian
as in Mamak stalls in Malaysia.
In English and in Chinese, roti canai is sometimes referred to as "flying bread" (飞饼 fēibǐng), a term that evokes the process of tossing and spinning by which it is made. In Chinese, Roti Canai is originally called 印度煎饼 "yin du jian bing", which means Indian Fried Biscuit (Bread).
containing copious amounts of fat
, egg
, flour
and water
(although eggless vegan versions do exist). The form of fat used is usually ghee
(clarified butter
). Some people add sweetened condensed milk to the mix. 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.
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, or sambal tumis. More recently, various improvements on plain roti have been devised to suit Malaysians. Generally the newer forms of roti canai are denoted by prefixing roti to the additional ingredient used. Common variations include:
Some consumers may also order their own variation, such as:
There are also a lot of different curries used besides dhal, for example:
Most plain roti are round, while those with fillings are square in shape due to the folding of the roti. Due to time saving concerns, the maker usually has a "stock-ready" bucket that keeps pre-made roti. These rotis are usually round in shape and will eventually become cold. Therefore, consumers might insist on a square roti to ensure they get a freshly prepared one.
Roti canai is affordable in Malaysia (the standard price is RM
0.90 a piece in Malaysia), making it extremely popular there. It is also available in frozen form whereby pre-fried roti canai is processed through a blast-freezing technique to ensure a soft and fluffy texture upon defrosting and refrying.
Some hawkers serve fluffy and crispy roti canais by placing fried roti canai on a flat surface and giving them a soft clap with both hands.
Indian cuisine
Indian cuisine consists of thousands of regional cuisines which date back thousands of years. The dishes of India are characterised by the extensive use of various Indian spices, herbs, vegetables and fruit. Indian cuisine is also known for the widespread practice of vegetarianism in Indian society...
-influenced flatbread
Flatbread
A flatbread is a simple bread made with flour, water, and salt and then thoroughly rolled into flattened dough. Many flatbreads are unleavened: made without yeast or sourdough culture: although some flatbread is made with yeast, such as pita bread....
found in Malaysia and Indonesia
Indonesia
Indonesia , officially the Republic of Indonesia , is a country in Southeast Asia and Oceania. Indonesia is an archipelago comprising approximately 13,000 islands. It has 33 provinces with over 238 million people, and is the world's fourth most populous country. Indonesia is a republic, with an...
. It is often sold in Mamak stall
Mamak stall
A mamak stall, is a food establishment which serves mamak food. In Malaysia, the term mamak refers to Tamil Muslims, who generally own and operate them. Although traditionally operated from roadside stalls, some modern mamak stall operators have expanded their businesses into restaurant or...
s in Malaysia; also in Malay, Minangkabau and Aceh restaurants in Indonesia. It is known as roti prata
Roti prata
Roti prata is a fried flour-based pancake that is cooked over a flat grill. It is usually served with a vegetable or meat based curry and is sold all over Singapore in food centres. Prata is also commonly cooked with cheese, onion, banana, red bean, chocolate, mushroom or egg...
in Southern Malaysia and Singapore, and is similar to the Indian Kerala porotta
Kerala porotta
Kerala Porotta, simply known as Porotta in Kerala, is a flatbread made with fine maida, eggs and fat. As the name suggests, the recipe is a Kerala variant of the North Indian Paratha. It is prepared using a technique which involves waving and puffing the dough so that the flat bread is formed of...
.
Origin of the word
RotiRoti
Roti is generally a South Asian bread made from stoneground wholemeal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan, Bangladesh, Nepal and Sri Lanka. It is also consumed in parts of the Southern Caribbean, particularly in Guyana, Suriname, Trinidad and...
means bread in Hindi
Hindi
Standard Hindi, or more precisely Modern Standard Hindi, also known as Manak Hindi , High Hindi, Nagari Hindi, and Literary Hindi, is a standardized and sanskritized register of the Hindustani language derived from the Khariboli dialect of Delhi...
, Urdu
Urdu
Urdu is a register of the Hindustani language that is identified with Muslims in South Asia. It belongs to the Indo-European family. Urdu is the national language and lingua franca of Pakistan. It is also widely spoken in some regions of India, where it is one of the 22 scheduled languages and an...
, most other North Indian languages, and Malay
Malay language
Malay is a major language of the Austronesian family. It is the official language of Malaysia , Indonesia , Brunei and Singapore...
. The term "canai" derives either from:
- ChennaiChennaiChennai , formerly known as Madras or Madarasapatinam , is the capital city of the Indian state of Tamil Nadu, located on the Coromandel Coast off the Bay of Bengal. Chennai is the fourth most populous metropolitan area and the sixth most populous city in India...
, a city 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 parottaParottaA Parotta or Barotta, is a common layered flat bread of Southern India. This is not to be confused with the North Indian Paratha. Parottas are usually available in restaurants and road side shops across Kerala, Karnataka, Tamil Nadu and and the Middle East A Parotta or Barotta, is a common layered...
and dalcha - the accompanying lentil curry - is served. - Channa, a dish made with boiled chickpeaChickpeaThe chickpea is a legume of the family Fabaceae, subfamily Faboideae...
s in a spicy gravy from Northern India which this type of bread was traditionally served. However, the roti in Northern India is different from that served in Malaysia. The latter is more similar to the South Indian parotta, and roti canai is often served with dhal or lentils curry rather than chickpeas. - The word 'canai' in Malay means 'to knead'.
Roti canai is circular and flat. There are two ways to make roti canai that is either to twirl it until the dough becomes a very thin sheet and then folded into a circular shape or to spread out the dough as thinly as possible before being folded. Then the folded dough is grilled with oil. The first method is more popular and faster than the second. The term 'roti paratha' in Malay means 'plate bread'.
In Indonesia Roti canai is often spelled as "Roti cane", and usually served with Kari Kambing (mutton curry). It was derived from Indian cuisine and came into Indonesia with the influx of Indian migration to Dutch East Indies
Dutch East Indies
The Dutch East Indies was a Dutch colony that became modern Indonesia following World War II. It was formed from the nationalised colonies of the Dutch East India Company, which came under the administration of the Netherlands government in 1800....
in early 19th century. Roti cane has been adopted within Malay cuisine
Malay cuisine
Malay cusine is the cuisine of Malay people of Malaysia, Indonesia, Singapore, Brunei and Southern Thailand. Different Malay regions are all known for their unique or signature dishes - Terengganu and Kelantan for their Nasi dagang, Nasi kerabu and Keropok lekor, Negeri Sembilan for its...
of Sumatra
Sumatra
Sumatra is an island in western Indonesia, westernmost of the Sunda Islands. It is the largest island entirely in Indonesia , and the sixth largest island in the world at 473,481 km2 with a population of 50,365,538...
, Aceh cuisine, as well as Minangkabau cuisine; as the result Malay, Aceh, and Minangkabau restaurants in Indonesia often served Roti canai with mutton curry, and the seller and cook is no longer Indian
Indian people
Indian people or Indisians constitute the Asian nation and pan-ethnic group native to India, which forms the south of Asia, containing 17.31% of the world's population. The Indian nationality is in essence made up of regional nationalities, reflecting the rich and complex history of India...
as in Mamak stalls in Malaysia.
In English and in Chinese, roti canai is sometimes referred to as "flying bread" (飞饼 fēibǐng), a term that evokes the process of tossing and spinning by which it is made. In Chinese, Roti Canai is originally called 印度煎饼 "yin du jian bing", which means Indian Fried Biscuit (Bread).
Composition
The dish is composed of doughDough
Dough is a paste made out of any cereals or leguminous crops by mixing flour with a small amount of water and/or other liquid. This process is a precursor to making a wide variety of foodstuffs, particularly breads and bread-based items , flatbreads, noodles, pastry, and similar items)...
containing copious amounts of fat
Fat
Fats consist of a wide group of compounds that are generally soluble in organic solvents and generally insoluble in water. Chemically, fats are triglycerides, triesters of glycerol and any of several fatty acids. Fats may be either solid or liquid at room temperature, depending on their structure...
, egg
Egg (food)
Eggs are laid by females of many different species, including birds, reptiles, amphibians, and fish, and have probably been eaten by mankind for millennia. Bird and reptile eggs consist of a protective eggshell, albumen , and vitellus , contained within various thin membranes...
, flour
Flour
Flour is a powder which is made by grinding cereal grains, other seeds or roots . It is the main ingredient of bread, which is a staple food for many cultures, making the availability of adequate supplies of flour a major economic and political issue at various times throughout history...
and water
Water
Water is a chemical substance with the chemical formula H2O. A water molecule contains one oxygen and two hydrogen atoms connected by covalent bonds. Water is a liquid at ambient conditions, but it often co-exists on Earth with its solid state, ice, and gaseous state . Water also exists in a...
(although eggless vegan versions do exist). The form of fat used is usually ghee
Ghee
Ghee is a class of clarified butter that originated in South Asia and is commonly used in South Asian cuisine....
(clarified butter
Butter
Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking applications, such as baking, sauce making, and pan frying...
). Some people add sweetened condensed milk to the mix. 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.
Consumption
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
Dal
Dal is a preparation of pulses which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these, an important part of Indian, Nepali, Pakistani, Sri Lankan, and Bangladeshi cuisine...
or 'dhal' (lentil) curry, which in North India is prepared with chana dal
Chickpea
The chickpea is a legume of the family Fabaceae, subfamily Faboideae...
. It can sometimes be taken with sugar or condensed milk, or sambal tumis. More recently, various improvements on plain roti have been devised to suit Malaysians. Generally the newer forms of roti canai are denoted by prefixing roti to the additional ingredient used. Common 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, usually round in shape.
- roti planta, stuffed with margarineMargarineMargarine , as a generic term, can indicate any of a wide range of butter substitutes, typically composed of vegetable oils. In many parts of the world, the market share of margarine and spreads has overtaken that of butter...
(often Planta MargarinePlanta MargarinePlanta, produced by Unilever was the first margarine to be imported into Malaysia in 1930. It is now a widely used ingredient in a variety of local and Malaysian style cuisines such as Chicken Rice, Roti Canai , roadside burgers, local coffee and a large selection of cakes, pastries and desserts...
) and sugar. - roti sardin, stuffed with sardineSardineSardines, or pilchards, are several types of small, oily fish related to herrings, family Clupeidae. Sardines are named after the Mediterranean island of Sardinia, around which they were once abundant....
and sometimes mixed with ketchup or sambalSambalSambal is a chili based sauce which is normally used as a condiment. Sambals are popular in Indonesia, Malaysia, Singapore, the southern Philippines and Sri Lanka, as well as in the Netherlands and in Suriname through Javanese influence. It is typically made from a variety of chili peppers and is...
, similar to murtabakMurtabakMartabak or murtabak, also mutabbaq, is a stuffed pancake or pan-fried bread which is commonly found in Saudi Arabia , Yemen, Indonesia, Malaysia, Thailand, Singapore, and Brunei. Depending on the location, the name and ingredients can significantly vary... - roti pisang, bananaBananaBanana is the common name for herbaceous plants of the genus Musa and for the fruit they produce. Bananas come in a variety of sizes and colors when ripe, including yellow, purple, and red....
bread
Some consumers may also order their own variation, such as:
- roti telur bawang, with eggs (telur) and onions (bawang)
- roti kaya, with kayaKaya (jam)Coconut jam, Srikaya, or Kaya is a food spread, a fruit curd in the general sense, consumed mainly in Southeast Asia and made from a base of coconut and sugar.-Indonesia, Malaysia, and Singapore:...
- roti tampal, similar to roti telur but the eggs are sticked on the outside instead
- roti tuna, stuffed with tunaTunaTuna is a salt water fish from the family Scombridae, mostly in the genus Thunnus. Tuna are fast swimmers, and some species are capable of speeds of . Unlike most fish, which have white flesh, the muscle tissue of tuna ranges from pink to dark red. The red coloration derives from myoglobin, an...
- roti cheese, with cheese added
- roti milo, although not common, some consumer requested that the roti is sprinkled with Milo powder
- roti babi, stuffed with pork.
- roti kacang, cooked with lentils or beans
- roti ayam, cooked with chicken stock
- roti A&W, replaces shortening with A&W root beer. The result is carbonated and fluffy but not crispy rotis.
- roti kopi, served with shredded coffee bean. Only found in Sacred Mamak, Kuala Ibai.
There are also a lot of different curries used besides dhal, for example:
- kari ayam, chicken curry
- kari daging, beef curry
- kari kambing, mutton curry
- kari ikan, fish curry (mostly served with stingray)
- kari campur, mixed curry (consumers can select a mixture of dhals themselves)
Most plain roti are round, while those with fillings are square in shape due to the folding of the roti. Due to time saving concerns, the maker usually has a "stock-ready" bucket that keeps pre-made roti. These rotis are usually round in shape and will eventually become cold. Therefore, consumers might insist on a square roti to ensure they get a freshly prepared one.
Roti canai is affordable in Malaysia (the standard price is RM
Malaysian ringgit
The Malaysian ringgit is the currency of Malaysia. It is divided into 100 sen...
0.90 a piece in Malaysia), making it extremely popular there. It is also available in frozen form whereby pre-fried roti canai is processed through a blast-freezing technique to ensure a soft and fluffy texture upon defrosting and refrying.
Some hawkers serve fluffy and crispy roti canais by placing fried roti canai on a flat surface and giving them a soft clap with both hands.
See also
- Mamak stallMamak stallA mamak stall, is a food establishment which serves mamak food. In Malaysia, the term mamak refers to Tamil Muslims, who generally own and operate them. Although traditionally operated from roadside stalls, some modern mamak stall operators have expanded their businesses into restaurant or...
- ParathaParathaA paratha/parantha/parauntha is an Indian flat-bread that originated in the Indian subcontinent. Paratha is an amalgamation of the words parat and atta which literally means layers of cooked dough...
- Kerala PorottaKerala porottaKerala Porotta, simply known as Porotta in Kerala, is a flatbread made with fine maida, eggs and fat. As the name suggests, the recipe is a Kerala variant of the North Indian Paratha. It is prepared using a technique which involves waving and puffing the dough so that the flat bread is formed of...
- Roti prataRoti prataRoti prata is a fried flour-based pancake that is cooked over a flat grill. It is usually served with a vegetable or meat based curry and is sold all over Singapore in food centres. Prata is also commonly cooked with cheese, onion, banana, red bean, chocolate, mushroom or egg...
, the SingaporeSingaporeSingapore , officially the Republic of Singapore, is a Southeast Asian city-state off the southern tip of the Malay Peninsula, north of the equator. An island country made up of 63 islands, it is separated from Malaysia by the Straits of Johor to its north and from Indonesia's Riau Islands by the...
an variant.