Roti Canai
Also known as: roti chanai, roti cane, roti prata, roti kosong
What is Roti Canai?
A flaky, layered pan-fried flatbread of Indian origin, closely associated with Malaysian mamak culture. The dough is repeatedly folded to create a soft interior and crispy exterior, traditionally made with ghee and served with curry or dhal.
Typical Ingredients
Allergen Information
Always confirm with restaurant staff before ordering.
Always contains gluten (wheat flour). Ghee (dairy) and eggs are traditional ingredients. Condensed milk sometimes added. Accompanying curry may contain additional allergens.
Safer Variations
Allergen-friendly alternatives to ask for.
Questions to Ask Staff
Important questions to confirm with restaurant staff.
More Malaysian Dishes
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A thicker, sweeter, and denser version of roti canai, shaped into a round puck-like form. Cooked with extra ghee and sugar, it has a rich, buttery flavor. Often eaten warm at iftar during Ramadan.
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Good for These Diets
Based on this dish's typical allergen profile, it may be suitable for:
Important Disclaimer
Allergen information is based on typical recipes and may vary by restaurant, region, or preparation method. Always confirm with restaurant staff before ordering.