Roti prata and the Malaysian variant Roti canai are served slightly differently, influenced by each country’s culture and economic affluence. For instance, while it is common to find outlets in Singapore serving roti prata with flavourings and/or toppings such as garlic, banana, chocolate, durian and cheese, it is less so in Malaysia. There are also differences in nomenclature in Singapore and Malaysia. In Singapore, the varieties of Roti prata are named mostly in English, such as cheese prata or onion prata, whereas in Malaysia they are commonly named in the Malay Language, such as roti telur, roti kosong, roti tampal and roti pisang.

Although the term roti canai is used for the Malaysian variant, the term “roti prata” is used in Southern Malaysia. But roti canai and roti prata is a same thing.

This food is very famous among Malaysia citizen.In Malaysia majority tend to consume it as a late night or early morning dish, particularly at 24-hour outlets usually at mamak stall. This food is not too expensive for a ROTI KOSONG RM0.70/slice and ROTI TELOR RM1.20/slice so every person can eat to feeling the taste.

Here if a reader interest to know how to make a roti canai u can try by u self at home uses this recipe. Good luck.-

INGREDIENTS:

• 3 Cups flour
• 5 tbsp Melted ghee or margarine
• 3 – 6 tbsp Vegetable oil
• 1 Cup warm milk
• 1 tsp Salt

HOW TO MAKE ROTI PRATA: