Roti Canai

Roti canai is a flatbread dish popular throughout Southeast Asia, especially Malaysia, where it is considered a national dish. It is originally an Indian dish and is one of the most well-known instances of Malaysian-Indian cuisine. To produce layers, the dough is continuously kneaded, flattened, oiled, and folded before serving. It's then flattened and tossed till paper thin before being folded into a bundle and griddle-cooked.

Roti canai is a popular breakfast or snack that is normally served plain with a curry dip - commonly dal (lentil), but it can also be filled with savory and sweet items such as egg, onion, cheese, sliced bananas, or kaya spread. It's something always ordered as an appetizer in Malaysian restaurants. Some restaurants wrap its roti in an egg and fried chicken. The dough is stretched thin enough to keep its crispiness even after cooking.

Roti canai is also popular in Singapore, where it is called roti prata. It's known as roti cane, roti konde, or roti maryam in Indonesia.