KUALA LUMPUR, Nov 27 — The humble roti canai has sustained many hungry Malaysians of all ages for as long as one can remember. Eaten for breakfast, lunch, tea, dinner, supper or just about any time when one is peckish, we can be assured of a cheap, satisfying meal with this hearty, fluffy and crispy fare.
And being the creative and adventurous folks that we are, this beloved flat bread has evolved from the basic plain flour, ghee, salt and water mix to some tasty (and at times bizarre) variants.
From adding eggs and meat to Milo and ice cream, we have also progressed to multi-coloured roti canai (roti rainbow), roti fried with vegetables and meat (roti canai goreng) and wrapping instant noodles in them (roti Maggi).
But one popular variation that never gets old is roti banjir. As its name implies, roti banjir is roti canai that is immersed in a gravy of curry plus dhal.