Roti Canai (Malaysia): Roti Canai is a popular Malaysian flatbread that is known for its flaky and crispy texture. It is made from a dough that typically includes flour, water, and ghee (clarified butter).
It is often served with a variety of curries, including chicken curry, dhal (lentil curry), or fish curry.
Roti Canai is usually thin and crispy on the outside while soft on the inside. It can be folded or layered before serving.
Roti Prata (Singapore): Roti Prata, also known as Roti Prata in Singapore, is similar to Roti Canai in many ways. It is made from a similar dough of flour, water, and ghee or oil.
It is typically thinner than Roti Canai and is often cooked with more oil or ghee on a flat griddle, resulting in a slightly different texture.
Roti Prata is often served with various accompaniments, such as curry, sugar, condensed milk, or even ice cream.
Ultimately, the choice between Roti Canai and Roti Prata comes down to personal taste. Some people prefer the crispiness of Roti Canai, while others enjoy the thinner and more oily texture of Roti Prata. Additionally, the choice of accompanying curry or other condiments can influence the overall flavor experience.
If you have the opportunity, it's worth trying both Roti Canai and Roti Prata to see which one you personally prefer, as taste can be quite subjective, and both dishes have their own unique charm.
[ChatGPT did not want to commit to an answer. Which is correct, because ChatGPT cannot eat or taste food, so should not have an opinion.]
So, TasteAtlas crowned Malaysia's roti canai as the best-rated bread in the world (click on "best rated"). Or better than Singapore's Roti Prata. Here, Roti Canai is ranked 2nd. Singapore's Roti Prata is ranked 11th here. Anyway, ...the point is TasteAtlas is not very consistent or coherent about their ranking. But consistently Canai is ranked higher than Prata.
The terms roti prata and roti canai are sometimes used interchangeably but are they really the same thing?
In a separate article by TasteAtlas on Sept 12 (now they seem a little defensive), they clarified that the two dishes are actually not the same.
After TasteAtlas released the ranking of the world's best breads, in which Malaysian roti canai takes the first position (rating 4.9), and Singaporean roti prata ranks twelfth (4.6), many laughed, claiming that it’s the same dish," they shared. Even Wikipedia claims so! Well, it’s not.Although they may appear quite similar at first glance, these culinary delights have their own unique identities, stemming from their distinct origins and preparation methods.
How are roti prata and roti canai different?
Origin
Roti prata and roti canai both trace their roots back to the Indian subcontinent. Both dishes have their origins in the Indian paratha, a versatile and beloved flatbread. Paratha, a term derived from the Sanskrit words “parat” meaning layers and “atta” referring to wheat flour, is a versatile bread that finds its roots in North India.
Malaysians, similar to Indians, use the term “roti” as a blanket term for various types of bread, owing to its shared meaning in Sanskrit. The origins of “canai” are a matter of debate: some attribute it to Chennai, while others suggest it originates from the Malay term meaning “to knead.” There is also speculation that it may have derived from “chana,” the North Indian dish featuring chickpeas in gravy, often paired with a similar style of bread. While roti canai is often likened to the paratha, it’s worth noting that this delectable dish is not found in India, even though it bears a resemblance to the Malabar parotta.
The name “roti prata” is believed to have originated from two languages. “Roti” is a term of Indian origin, derived from Sanskrit, and it broadly refers to bread or flatbread. “Prata” is a Malay word that means “flat” or “thin.” When combined, “roti prata” essentially means “flatbread” or “thin bread.”
Roti canai: Malaysia’s beloved creation
Roti canai... is believed to have been introduced to Malaysia by Indian Muslim immigrants who adapted the original paratha to suit local tastes. What sets roti canai apart is its unique preparation method. The dough is kneaded with ghee (clarified butter), resulting in a soft, stretchy texture. The dough is then flattened, folded, and fried to achieve a crispy exterior and a soft, flaky interior. Roti canai is typically served with a variety of curries, making it a popular breakfast or anytime snack in Malaysia.
Roti prata: Singapore’s take on Indian paratha
... Singapore’s roti prata shares its roots with roti canai but has developed its own identity over time. The key difference lies in the preparation and texture. Roti prata dough is typically made with a combination of flour, water, sugar, and condensed milk. This results in a slightly sweet taste and a denser, chewier texture compared to roti canai. Roti prata is also known for its paper-thin layers, achieved through skillful stretching and tossing of the dough. It is often served with a variety of savory and sweet accompaniments, making it a versatile choice for breakfast, lunch, or supper.
Some Singaporeans reading this may be scratching their heads and wondering if roti prata is really made with condensed milk.Apparently, it may be.According to Roots, a Singapore government platform that shares more about our culture and history, the standard ingredients used to make roti prata are flour, egg, salt, water, ghee, condensed milk, and sugar.Back in 2020, food blogger Dr Leslie Tay, also known as ieatishootipost, tried his hand at flipping his own roti prata at home to pass time during the Covid-19 pandemic.
...he learned that the ingredients used to make prata are plain flour, water, condensed milk, oil or melted butter, salt and an egg.But if you want a "leaner" prata dough (with a crisper texture), you can substitute the condensed milk with sugar instead.He shared that the condensed milk "adds a nice caramel flavour and sweetness to the prata" while tenderising the dough and caramalising the dish.Leslie also revealed that in a conversation with a past patient, who hails from South India, he learned that while roti prata does exist in India, it's only a small part of South India, predominantly in Chennai."Over there, this dish is simply called prata. Indian migrants brought this dish to Malaya where it became known as roti prata," he explained."The Malaysians, however, named this dish roti canai which means the 'roti' (bread) from Chennai."
Tasteatlas summarises the difference:
Main differences
• Texture: The primary difference between roti prata and roti canai is their texture. Roti canai has a softer, flaky interior with a crispy exterior, whereas roti prata has a denser, chewier texture with paper-thin layers.
• Ingredients: Roti canai uses ghee in its dough, giving it a distinct flavor, while roti prata includes condensed milk and sugar, contributing to its slightly sweet taste.
• Serving styles: Roti canai is often served with various curries, while roti prata pairs well with both savory and sweet accompaniments, such as dhal (lentil curry) or sugar.
But I'm not so discerning. As far as I'm concerned, prata and canai are the same. Heck, there are probably more variations between prata by different hawkers as there are between prata and canai!
[Sept 20 addendum:
My personal opinion is that to claim that Canai and Prata are distinct and different is to be splitting hairs. And Yahoo News agrees!
Roti Canai vs Roti Prata: Is TasteAtlas misleading Malaysians and Singaporeans?
TasteAtlas's list wasn't really the problem, but their accompanying article had gotten some things wrong
TasteAtlas, a food encyclopaedia based in Croatia, also seems to agree, and thinks there is a big enough difference to rank the two dishes separately with the release of their "100 Best Rated Breads in the World" list on 10 September.
The list, determined by 9,461 ratings from its audience at the time, placed Roti Canai from Malaysia at the top, while Roti Prata from Singapore came in at 12th...To accompany this list, they even released an article detailing the "differences" between the two dishes as well.
In it, they state that the ingredients for both the dishes are different. [See above.]
No, they are not.
As far as the Canai and Prata-loving Malaysian and Singaporean co-writing this article are concerned, releasing the misinformed article together with the list only misleads their audience about the controversy surrounding the food rankings and how these two food items are made.
There are big reasons why people are up in arms over the silly rank placements, because the two dishes are literally the same thing flipped differently at the end of the day...
So here we are, writing an article with actual facts on how the name "Roti Canai" and "Roti Prata" came about, together with recipes from both countries to show case how they're made, and with input from chefs to explain the actual "differences", if there are any to begin with.
A brief history on the origins of Roti Canai and Roti Prata
These two circular, crispy flatbreads have long been a staple snack, breakfast item, lunch, dinner, and late-night curry accompaniment for people of all ethnicities in Malaysia and Singapore.
According to origin articles from both sides of the causeway, the two cherished South Asian flatbreads share a common historical origin rooted in India's paratha and parotta traditions.
They arrived in Malaysia and Singapore during the 19th century, courtesy of Indian immigrants, predominantly from Tamil Nadu. These pioneers skilfully adapted their traditional recipes to accommodate local ingredients and preferences.
Roti Prata emerged as a culinary gem in Singapore, bearing a name derived from the Sanskrit word "paratha," blended with the multicultural linguistic environment.
In contrast, Malaysia, particularly in Penang and the north, welcomed "parotta" as "Roti Canai". The origin of the term "Canai" is a subject of debate. Some suggest it may have its roots in Chennai, while others believe it is linked to a Malay word meaning "to knead."
...At their core, both Roti Canai and Roti Prata share a common doughy ancestry. The dough is typically crafted from a blend of wheat flour, water, and a touch of fat or oil.
According to recipes from both countries, a ratio of ghee and condensed milk are also thrown into the mix. It is not exclusive to either country, as TasteAtlas claims.
Ghee is not exclusive to Roti Canai, and condensed milk is not exclusive to Roti Prata. They both use them...
In fact, it really depends on the chef on how crispy or chewy they want their Roti to be.
It's the art of stretching, flipping, and folding this dough repeatedly that gives these flatbreads their distinct flaky and crispy texture. This practice really is the spectacle of any kind or Prata or Canai making, and is the main reason why there is a possible variance between the two dishes.
Both versions can also come in multiple variants of stuffing besides the original famously known as 'roti kosong' (empty), like egg, cheese, onions and some even go as far as durian.
Thank you Yahoo News for being the voice of common sense!
As someone who grew up with Prata - my father used to take the family out for movies (Hoover theatre on Balestier) and then on the way home, we would stop by the Prata stall opposite Bidadari Cemetery, where he would order several pieces of prata - kosong, as well as egg. Sometimes, there would be murtabak!
But prata has also changed over the years.
Kosong prata also used to be square or rectangular. But as the size shrunk (due to costs), the dough for kosong got smaller and unable to consistently make a square, let along a rectangle. So the chef adapted, and swirled the folded dough into circles/round shapes.
To this day, if I find a stall that makes kosong square, it becomes my favourite prata stall.
As it is, if I want my squarish prata, I have to order Onion (no egg) prata.
And the reason I want it squarish is because it is more crispy that way.]
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