Roti prata, also known as roti canai, is a type of flatbread that is commonly found in Malaysia and Singapore. While it has similarities to Indian cuisine, particularly in its origins and preparation methods, roti prata is generally considered a Malay food.
Roti prata is believed to have been introduced to Malaysia and Singapore by Indian immigrants. It is made from a dough that typically contains flour, water, and ghee (clarified butter). The dough is stretched and folded multiple times to create layers before being cooked on a flat griddle. It is usually served with a variety of savory or sweet accompaniments such as curry, dhal, or sugar.
While roti prata has Indian influences, it has evolved over time in Malaysia and Singapore, and its popularity has spread throughout Southeast Asia. It is commonly found in Malay, Indian, and multi-ethnic food establishments in these regions.
It's worth noting that in India, a similar type of flatbread is known as "paratha" or "parotta," which also shares some similarities with roti prata in terms of preparation and appearance. However, the specific flavors, styles, and variations can vary between regions within India and across different countries.
