The Malaysian flatbread made by stretching and folding dough, often served with curry, is called roti canai.
Roti canai is made from dough containing flour, water, salt, and fat. Cooks stretch the dough into a very thin sheet, fold it repeatedly, and fry it on a hot griddle. The process creates a flaky, layered interior while keeping the outside lightly crisp.
It is a staple of Malaysian mamak food culture and is commonly eaten at any time of day. The bread is frequently served with dhal or meat-based curry, although sweet versions may include condensed milk, sugar, or banana.
Roti canai belongs to the wider family of South Asian-influenced flatbreads found across maritime Southeast Asia. It is related to Indian paratha, but local preparation, serving customs, and regional names distinguish it. In Indonesia, closely related breads are commonly called roti maryam or roti prata in Singapore.