Parotta, a layered flat bread of Southern India, is called Roti Prata in Singapore. But in Malaysia, Parotta is called Roti Canai because the bread (roti means bread in Indian languages) originated from Chennai, and it is eaten with Channa (a dish made with boiled chickpeas in a spicy gravy). That is why the Malay word for grinding down and to flatten or spread with a roller is called “canai.”
Why do some roti canai taste better than others? Here is the deepest secret of making the best roti canai (roti prata) nobody knows, revealed to you for the very first time.
If you have children or a spouse who do not like to eat home cook food, then this video can be very helpful to persuade them to eat at home.