Because while roti canai has Indian roots, it was a child of Malaysia, through Tamil immigrants. In its most basic form, roti canai is an unleavened bread made from maida flour a low-protein wheat flour similar to cake flour , water, and a bit of oil.
The dough is first stretched until thin and translucent, and often flipped repeatedly in the air, like a matador twirling his cape. After just a minute or two of frying, it transforms into a flaky, pillowy flatbread with a scallion-pancake-like exterior—crispy, savory, and aromatic—but with an inside closer to the chewy, fluffy inner layers of a croissant.
And often, as Arokiasamy recalls from childhood, they come wrapped in a sheet of Malaysian newspaper, a parallel to British fish and chips.
In the late s, laborers from the Southern Indian state of Tamil Nadu then known as the Madras Presidency of British India were brought to West Malaysia called Malaya at the time under colonial rule. With mamak culture came many hybridized dishes much like the rest of Malaysian cuisine born from Chinese and Hindu immigrants like dals thickened with coconut milk, chicken curries scented with Malaysian pandan and kerisik fried coconut paste , and nasi kandar a modular meal of rice with various curries and side dishes.
Eat it by dipping it in thick spicy soup, chicken curry or using a spread mix of butter and kaya. People in Penang are familiar with the scenario of an Indian bread man peddling his bread and homemade kaya for as long as we can remember.
This is another reason why food in Penang is so unique. Thanks for all those great tips. I must admit, Penang bread is also some of the best in South East Asia. I had an interesting chat with a few people about just why Penang makes and create food that tastes just so good! Inconclusive answers! You make me want to run home now to get roti canai!!!
Missing roti canai so much! You are killing me with this entry!!! Oh, I love Roti so much! I ate it practically each day, in many different variations, while I was in Melaka There was just so much Indian food around. No Roti in Israel? Both a lot healthier than Roti … I think ;. Mmmm, that looks delicious. About a month ago, I was munching on huge ants in Colombia. Exactly… this is originated in India and here we call it Nan Curry.
This special roti is baked in a tandoor stuffed with grilled paste of onion, potatoes and other ingredients. These are mor healthies then a roti baked on gas stoves. This is one of my favourites. Just sublime! Loved it so much we went back a second time, which is very rare for us. Roti Canai from West Malaysia, simply amazingly good Roti Canai, one of the best travelers breakfasts ever … I like big filling breakfasts.
In Southeast Asia, the paper-thin dough is folded like an envelope. Irrespective of the preparation, the cooked bread is layered, flaky on the outside and slightly chewy inside. The next six photos illustrate the making of the basic roti canai. Roti canai dough is made with flour, milk, salt, sugar, and ghee or oil. The ingredients are mixed until it forms into a ball then it is allowed to rest. The dough is kneaded and allowed to rest once more.
The dough is then cut into pieces and rolled into balls. The balls are coated with more ghee or oil , covered with a damp towel and allowed to rest for the third time. The rested dough is rolled thinly on the oiled work surface. If you've watched with amazement how pizza bakers toss the dough into the air, spin it and repeat the process until the dough has doubled or even tripled in diameter, wait until you see what is done to roti canai dough. Like pizza dough , roti canai dough is thrown and spun in the air, and slapped against the oiled work surface.
Unlike pizza dough, it is not enough that the dough is thin; roti canai dough is thrown, spun and slapped continuously until almost paper-thin. The almost paper-thin dough is laid flat and sprinkled or brushed with ghee or oil. The two sides are folded so that they slightly overlap. Then, the top and bottom are folded in the same manner. The folded dough is lifted and dropped gently so that it naturally falls into a rough circle.
Some cooks skip the last step and cook the square-shaped dough directly. The hot griddle is brushed with ghee or oil and the roti canai is dropped onto it. The bread is cooked on both sides until dark spots appear and the surface is crisp. The ghee or oil will separate keep the layers separate during cooking to create a flaky bread.
When the roti canai is cooked, it is returned to the work surface for one last procedure.
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