Malaysia · Southeast Asia
Roti Canai
Also known as Roti prata
A Malaysian flatbread of Indian Muslim origin, stretched paper-thin by hand, folded into layers with ghee and griddled until it shatters into flaky shards.
Method
Griddle (Hand-Stretched, Layered)
Hydration
58%
water to flour
Glycemic index
69
Medium GI
Energy
320 kcal
per 100 g
Sensory profile
- sourness
- 1
- sweetness
- 1
- crispiness
- 6
- chewiness
- 5
- aroma
- 6
- moistness
- 4
Scale 0–10
Nutrition
per 100 g| Energy | 320 kcal |
|---|---|
| Protein | 6.5 g |
| Carbohydrates | 38 g |
| of which sugars | 1 g |
| Fat | 16 g |
| Fiber | 1.5 g |
| Sodium | 380 mg |
Typical values; recipes vary.
Texture
- Flaky shattering layers
- Crisp golden exterior
Typical ingredients
- Wheat Flour
- Water
- Milk
- Salt
- Fat / Butter
- Egg
Similar breads
Closest sensory profiles in the Atlas.