Roti Canai is the type of roti that is fluffy and buttery. The flour dough is kneaded to perfection with the ghee (clarified butter) then left overnight before it is flipped repeatedly until the dough is flat and airy the next day. It is then cooked on the flat pan until the texture is crispy. The classic roti canai is called “roti kosong” means no added filling. It is dipped into the dahl gravy or variety of curries. Some people like to pour a mixture of curry and dhal on top of the roti. The term is called “roti banjir”. Nowadays, there are many type of roti canai served such as roti telur (eggs filling), roti bawang (onion filling) and roti sardine (sardine filling). It is also one of the staple breakfast meal for the people in Kuala Lumpur.
Image by: Yun Huang Yong