Served and eaten by every Malaysian during anytime of the day and sometimes even late night supper, it is one of the most popular food in Malaysia.
So good that even TasteAtlas, an international food website, names the roti canai the best bread in the world.
On September 10, the website posted its list “Best Breads in the World”, with the classic meal listed above 50 other breads from across the world.
Other than roti canai claiming the top spot, the others in the Top 10 are pan de bono, butter garlic naan, nan-e barbari, pan de yuca, focaccia di Recco col formaggio, baguette, naan, piadina romagnola and tarte flambee.
Roti canai is a traditional pan-fried flatbread made with flour, water, eggs, and fat of Indian origin, but mainly associated with Malaysia, and surrounding countries like Singapore, Indonesia, Brunei, and Thailand.
The dough for roti canai is repeatedly folded, so the final product has a layered texture, a soft interior, and a crispy outer layer.
The most common fat used in roti canai is ghee, the traditional Indian clarified butter. It is believed that the dish originated in India when the Indian laborers who migrated to Malaysia brought the recipe and the tradition of preparing this crispy pastry to the foreign country.
This is not the first time our favourite food is listed on TasteAtlas’ lists. On February early this year, the roti canai is listed as the second best street food in the world.
