Roti canai (), or roti prata (in Singapore), also known as roti chanai and roti cane, is an unleavened flatbread of Indian origin found in the cuisines of Southeast Asia, especially those of Brunei, Indonesia, Malaysia, Singapore, and Thailand. 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.
Roti canai is attested as a kind of bread in Malay since at least 1970. Roti is borrowed from Hindi 'bread'. Canai probably comes from Malay 'to roll dough thinly'. Less likely theories suggest that the name comes from the Indian city of Chennai or from Hindi 'chickpea, chickpea stew', which it often accompanies.
In Singapore, the dish is known as roti prata, from the Indian paratha or parotta.
Since being introduced around the 19th century, roti canai has become a popular breakfast and snack dish and is one of the most common South Indian foods in the region. It is said that Indians brought the dish during the era of British Malaya. It is served in street mamak stalls located in both rural and urban areas.
In Southeast Asia, roti canai can often be found in cities that have populations of Indian descent, especially in Malaysia and Singapore and in northern Sumatra in Indonesia. It has also been theorized that the dish had been introduced much earlier by Indian traders, in the 17th century, in Aceh and North Sumatra, under the name roti cane. In Indonesia, the dish is particularly found in Sumatra, where the Indian Indonesian community is concentrated.
Roti canai is a flatbread made from unleavened dough that is composed of fat (usually ghee), flour, and water; some recipes also include sweetened condensed milk. The dough is repeatedly kneaded, flattened, oiled, and folded, creating layers. The dough ball is then flattened, spread out until paper-thin (usually by "tossing" it on a flat surface), and gathered into a long rope-like mass. This "rope" is then wound into a knot or spiral and flattened, so that it consists of thin flakes of dough when cooked.
When making varieties with fillings, the fillings (eggs, chopped onions, etc.) are spread or sprinkled on the thin sheet of dough, which is then folded with the fillings inside.
Plain roti is often referred to as roti kosong ("empty bread" in the Malay language).
Traditionally, roti canai is served with dal (lentil) curry. It may also be served with the following curries:
Different varieties of roti canai served in Brunei and Malaysia are listed below:
Roti prata in Singapore and southern Malaysia is a fried flatbread that is cooked over a flat grilling pan. It is usually served with sugar or a vegetable- or meat-based curry and is also commonly cooked with cheese, onions, bananas, red beans, chocolate, mushrooms, or eggs.
Roti prata is prepared by flipping the dough into a large thin layer before folding the outside edges inwards. The dough is cooked on a flat, round iron pan measuring about three feet in diameter. The cooking process lasts two to five minutes.
Roti cane came to Indonesia via Muslim Indian migration to Aceh Sultanate, in the northern parts of Sumatra, around the 17th century, and later to the rest of the Dutch East Indies, in the early 19th century. It has since been adopted into the Malay, Acehnese, and Minangkabau cuisine of Sumatra. Consequently, there are Malay, Acehnese, and Minangkabau restaurants serving the dish with mutton curry that are operated by ethnic groups other than Indians. Two types of popular roti cane dishes include sweet roti cane, served with various toppings such as cheese, chocolate sprinkles, and chocolate syrup; and savoury roti cane, served with curry sauce. Today in Indonesia, roti canai is often associated with Acehnese cuisine, despite its Indian origin.
In Ampel, an Arab quarter in Surabaya, the dish is known as roti maryam, while the Javanese call it roti konde, after its shape, which resembles a hairbun (Javanese: konde). Despite having different names, each variant is derivative of the Indian paratha and is similar in preparation. Indian-influenced roti is typically served with kari kambing (mutton curry).
In Thailand, roti (with variations on spelling such as ro tee) is commonly available from street carts, usually halal, sold by Thai Muslims. Roti thitchu (Thai for "tissue") is Thai roti canai that is fluffed up by clapping it between two hands inside a dry cloth after frying, served with a Thai Muslim-style beef curry.
In other parts of Thailand, roti is also commonly eaten with mango, banana, sugar, condensed milk, jam, peanut butter, or Nutella, although plain egg roti is also available.