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Roti canai
Photo: Miss Izzah · CC BY-SA 4.0

Roti canai is a signature dish of Malaysia; we have verified places to eat it in Kuala Lumpur and Penang. Flaky, pan-fried flatbread stretched paper thin, folded and griddled with ghee, then served with dhal and curry.

Roti canai · Kuala Lumpur

Flaky, pan-fried flatbread stretched paper thin, folded and griddled with ghee, then served with dhal and curry. Kuala Lumpur mamak stalls sell it from early morning into the night.

Roti canai is the Malaysian form of the South Indian parotta, brought by Indian Muslim cooks whose mamak restaurants became the country's all-hours canteens. The dough of flour, water, egg and ghee rests until it can be spun and stretched thin on an oiled steel counter, then folded and fried so the layers separate. It is eaten torn by hand and dipped in dhal or curry, and ordered in variations: telur with egg, bawang with onion, or banjir, flooded with curry. In Kuala Lumpur Mansion Tea Stall on Jalan Masjid India serves it banjir style until 19:00, and Hamdan's in Chow Kit opens its counter at seven.

Where to eat in Kuala Lumpur:

Where to eat Roti canai in Kuala Lumpur: the editor picks

Roti canai · Penang

A laminated flatbread flipped paper-thin, folded and griddled to a crisp-soft flake, served with dhal and curry, at its best flooded, banjir, at a roadside stall.

Roti canai arrived with Indian Muslim migrants and became Malaysia's breakfast handshake: dough rested in ghee, spun to translucence, folded and pressed on a flat iron griddle. Penang's most famous version is a stall with no signboard on Transfer Road, at its pans for around half a century, where regulars order the roti drowned in curry before 11:00 or go without. The flip is theatre, but the rest matters more: long rests, generous fat and a griddle at the right heat.

Where to eat in Penang:

Where to eat Roti canai in Penang: the editor picks

Taste Roti canai with a local in Kuala Lumpur

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