• It only takes 5 ingredients to make a plain Roti Canai – flour, egg, water, salt and oil. It’s important to get the flour right since we’ll need the right level of protein for the dough to be both stretchy and strong.
  • Up until the 1970s, it was common for cooks to form a spiral with the “rope” (much like the modern “roti bomb”), but this is no longer the case, because the amount of dough used per roti is about half of what it used to be.
  • Traditionally, roti canai is served with dhal curry. Now, it may also be served with the Kari Ayam (chicken curry),  Kari Daging (beef curry), Kari Kambing (mutton curry), Kari Ikan (fish curry) and Kari Campur (mixed curry).
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