Roti canai is presumed to have been introduced by immigrant labour from the Madras region where a similar combination of parotta and dalcha - the accompanying lentil curry - is served.
Roti canai is circular and flat. There are two ways to make roti canai that is either to twirl it until the dough becomes a very thin sheet and then folded into a circular shape or to spread out the dough as thinly as possible before being folded. Then the folded dough is grilled with oil. The first method is more popular and faster than the second. The term 'roti paratha' in Malay means 'plate bread'.
Generally the newer forms of roti canai are denoted by using a prefix of roti attached to the additional ingredient used. The common variations include:
# roti telur, with fried eggs (telur being the Malay word for egg)
# roti tisu (tissue bread), a paper thin and flaky roti. Also called roomali roti, from roomal (Hindi, meaning handkerchief).
# roti bawang (onion bread)
# roti boom (bomb bread), a smaller but thicker roti probably round shape.
# roti planta, stuffed with margarine(often Planta Margarine) and sugar.
# roti sardin, stuffed with sardine and sometimes mixed with ketchup or sambal, similar to murtabak
# roti pisang, banana bread
There are also a lot of different curries used besides dhal, for example :
* kari ayam, chicken curry
* kari daging, beef curry
* kari kambing, mutton curry
* kari ikan, fish curry (mostly served with stingray)
* kari campur, mixed curry (consumers can select a mixture of dhals themselves)
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