Roti canai
Roti telur, a type of roti canai with egg filling, served on a banana leaf | |
| Alternative names |
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|---|---|
| Type | Flatbread |
| Course | Main course, usually for breakfast |
| Region or state | Southeast Asia |
| Associated cuisine | Brunei, Indonesia, Malaysia, Singapore, and Thailand |
| Created by | South Indian diaspora in Southeast Asia |
| Serving temperature | Hot |
| Main ingredients | Flour |
| Variations | Roti tissue, murtabak |
| Breakfast culture in Malaysia: dining experience in a multi-ethnic society | |
|---|---|
| Country | Malaysia |
| Reference | 02113 |
| Region | Asia and the Pacific |
| Inscription history | |
| Inscription | 2024 (19th session) |
| List | Representative |
Roti canai, or roti prata (in Singapore), also known as roti chanai and roti cane, is a flatbread dish of Indian origin found in several countries in Southeast Asia, especially 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.