Roti canai is a popular Malaysian flatbread that has become a staple of the country's food culture, known for its flaky, crispy texture and soft, chewy layers. Originating from Indian Muslim (mamak) communities, it is made from a simple dough of flour, water, salt, and ghee, which is stretched thin, folded, and cooked on a hot griddle until golden brown. The technique of flipping and folding the dough gives roti canai its signature layered texture, and watching the preparation is often part of the charm at roadside stalls and mamak eateries. Typically served with dhal (lentil curry), chicken curry, or fish curry, roti canai is enjoyed any time of the day—from breakfast to late-night suppers. Over time, it has evolved into many creative variations, including roti telur (with egg), roti planta (with margarine and sugar), roti pisang (with banana), and even sweet versions like roti tissue, which is stretched paper-thin and topped with condensed milk or sugar. While simple at its core, roti canai is a cultural icon in Malaysia, loved for its versatility, affordability, and comforting flavor.
Transfer Road Roti Canai in George Town, Penang, is a legendary breakfast spot that has been serving locals and tourists for decades. Situated along Jalan Transfer, this humble roadside stall is renowned for its freshly made roti canai, a flaky flatbread often served drenched in rich, spicy curries. The stall offers various options, including chicken and beef curries, with the 'roti banjir'—roti soaked in curry—being a crowd favorite.