Roti Canai or Roti Prata's humble origin story dates back to the early 19th century. The dish is said to have originated in the Indian state of Tamil Nadu, where it was known as “parotta.” It was brought to Malaysia by Indian Muslim immigrants in the early 19th century and quickly became a favourite among the locals.
Despite its Indian origins, this menu has evolved into a distinctly Malaysian dish, thanks to the influence of Tamil immigrants who arrived in Malaysia during the colonial era.
Is roti canai considered as Malaysian or Singaporean food?
Roti canai, or roti prata (in Singapore), also known as roti chanai and roti cane, is a flatbread dish of Indian origin found in several countries in Southeast Asia, especially Brunei, Indonesia, Malaysia, Singapore, and Thailand.
Also known as Prata/Paratha, the Roti is of Malaysian-Indian origin. Made by repeatedly flipping and rolling fresh Roti dough, this flat bread is soft and fluffy on the inside but crisped to perfection on the outside to give it a crunchy, flaky layer.
Laborers from India introduced their roti flatbread to the islands. It is especially popular in Trinidad and Tobago, St. Lucia, and Jamaica. Roti is used to sop up the sauce from curries and stews.
Malaysia has "Roti Canai" the BEST bread in the world!/Malaysian Breakfast🇲🇾
What is roti canai called in India?
While roti canai is often likened to the paratha, it's worth noting that this delectable dish is not found in India, even though it bears a resemblance to the Malabar parotta. The name “roti prata” is believed to have originated from two languages.
Roti prata belongs to a group of breads indigenous to India. Introduced to Singapore by Indian immigrants, roti prata is said to be either of Punjabi origin as wheat dishes feature prominently in the Punjabi diet, or introduced by the Muslim conquerors, who also specialised in making various types of breads.
Roti literally translates to “bread” and prata means “flat”. Malaysians call this dish “Roti Canai”. What is it? Roti Prata is a flatbread sold mostly by Indian Muslims stallholders at coffee shops and hawker centres. The two common types of pratas served are plain prata and egg prata.
It is soft, and flaky, and tastes best when served hot and fresh. The main ingredients used to make roti canai are flour, salt, and ghee/oil. The dough for roti canai is repeatedly folded, so the final product has a layered texture, a soft interior, and a crispy outer layer.
However, some historical accounts claim that chapati originated in East Africa and was later brought to the Indian subcontinent by travelers or merchants. Chapati made its way across Asia via travelers; its flat circular shape allowed it to fare well on journeys as an edible vessel for food.
Roti is generally considered healthier than naan. Roti is lower in calories and contains zero saturated and trans fats and cholesterol. In contrast, naan tends to be higher in calories and may contain added fats. For a healthier choice, roti is often preferred, especially by those conscious of their dietary intake.
In Goa, bread was introduced by the Portuguese and the genesis is far better documented. Since maida or refined flour wasn't commonly used in India or Goa, the Portuguese used aata or whole wheat flour. Yeast was replaced with toddy as a fermenting agent.
Nasi lemak has roots in Malay cuisine. It is believed to have originated from the indigenous community who lived by the sea on the West coast of Malaysia in the 19th century, where coconuts and anchovies were widely accessible. The dish later became a staple diet for farmers who worked in the rice fields.
Earlier, in February 2023, TasteAtlas ranked the roti canai as the second-best street food in the world. In September 2022, TasteAtlas ranked roti canai as first among 50 others in its list of World's 50 Best Street Foods.
Prata Bomb is like a thicker version of our regular prata because it is coiled. As it has more layers and thickness, the inner part of the dough is harder for heat to reach. Hence upon biting into it, you'll realise the insides are softer and chewier.
It contains influences from Indian, Malay and Chinese cuisines. Many variations of the snack exist throughout Southeast Asia and India, where it is a popular snack food.
“I love having roti prata, but it usually contains high amounts of sodium and saturated fats. Too much sodium and saturated fats are not good for our heart, and can be very fattening,” she explained.
Gujarati Chapattis or Rotli as we call them are thin, small, light and very soft. They are usually smothered in ghee or butter. The smell that fills the house when they're being cooked is divine and always gives me that warm homely feeling. Gujaratis will eat these flatbreads daily with curry and/or daal.
Others think it comes from channa, a dish from Northern India made with spicy chickpeas, often served with this bread. However, the Oxford English Dictionary says canai comes from a Malay word. This Malay word means "to roll dough very thinly." In Singapore, this dish is called roti prata.
From the looks of these photos, it would be perfectly correct to assume that this is a staple in Guyanese cuisine. Paratha roti, sometimes called "oil" roti, is generally made with five ingredients, flour, salt, water, baking powder, and oil (or some other type of fat).
