Crisp Pulled Flatbread

Roti Canai (Malaysia) or Roti Paratha (Singapore)

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Preparation info
  • Make

    8 pieces

    • Difficulty

      Medium

Appears in
Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

By Robert Danhi

Published 2008

  • About

Buttery, crisp-edged, yet possessed of distinctive elasticity and chew, this Malaysian descendant of Paratha bread from southern India takes some time to prepare, but is a fun project that’s well worth the commitment. It’s invariably served with a meat or vegetable curry stew for dipping although my nephews Hunter and Garrett like dipping into granulated sugar. This same dough can be stuffed with all sorts of fillings.

For simple versions an egg is