Roti canai is the flaky flatbread of Malaysian mamak stalls: a rich dough is stretched paper-thin, coiled into a snail and pan-fried, then scrunched while hot so the layers open up. It is made for dunking in dhal or curry.
Roti canai is the flaky flatbread of Malaysian mamak stalls: a rich dough is stretched paper-thin, coiled into a snail and pan-fried, then scrunched while hot so the layers open up. It is made for dunking in dhal or curry.
Roti canai is the flaky flatbread of Malaysian mamak stalls: a rich dough is stretched paper-thin, coiled into a snail and pan-fried, then scrunched while hot so the layers open up. It is made for dunking in dhal or curry.
Roti canai is the flaky flatbread of Malaysian mamak stalls: a rich dough is stretched paper-thin, coiled into a snail and pan-fried, then scrunched while hot so the layers open up. It is made for dunking in dhal or curry.
Roti canai is the flaky flatbread of Malaysian mamak stalls: a rich dough is stretched paper-thin, coiled into a snail and pan-fried, then scrunched while hot so the layers open up. It is made for dunking in dhal or curry.
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