Some call it prata. Others say roti prata. Malaysians know it as roti canai. For those who aren’t familiar with this crispy, flaky, and buttery flatbread derived from India; think of it as the lovechild of a tortilla and croissant.
I tend to swear by the classic kosong (plain) or telur (egg); while the adventurous ones know no limits as to what they like to have concealed (be it sweet or savoury, or even both) within the folds of the pan-fried concoction – as depicted above.
Whatever your fancy, this unpretentious and humble crispy-on-the-outside-yet-oh-so-fluffy-on-the-inside goodness is a common sight on Singaporean as well as Malaysian plates. Traditionally a breakfast staple, it is now widely consumed at almost any time of the day – including supper (especially for those who’ve had one too many nightcaps).
No prizes for guessing what I’ll be having for breakfast tomorrow…