Roti Beckham and 5 other delicious renditions of roti canai, Malaysia’s famous flatbread

Take a bite of roti canai and you may never want to eat anything else – not that you’ll have to when there is an endless variety to choose from: light and crispy, thick and chewy, sweet or savoury. Roti canai, which is an Indian-influenced flatbread, is one of Malaysia’s most beloved and affordable local dishes. No Malaysian culinary experience would be complete without trying this at a Mamak, open-air Indian Muslim establishment where roti is available 24/7 and best devoured with a hot glass of teh tarik (black tea with condensed milk). Tickle your taste buds and try these scrumptious renditions of roti – each with its own twists that make it fun to eat and are delicious.

Classic go-to: roti canai

The most popular and humble of all rotis, roti canai is made from three primary ingredients: flour, water and ghee. But don’t be fooled by its simplicity; its flavour packs a punch. The crispy-on-the-outside, chewy-on-the-inside texture is achieved through a skilful process of proofing and folding the dough to create layers before being flattened, tossed and cooked on a griddle. The result is a flaky flatbread that remains dense enough to dip into and soak up the accompanying lentil dahl or spicy curry of choice (fish is a favourite).

Eggs galore: roti telur / jantan / tampal / tsunami

Egg lovers will appreciate the many ways in which eggs can be incorporated into roti. A popular option is roti telur, which is folded and cooked with a cracked egg inside. Using two eggs would make it a roti jantan. For those who prefer a runny yolk, try roti tampal. It comes with a sunny side up egg plastered on top of the roti, oozing a golden yolk when sliced through. Or, go for the jugular and dig into a roti tsunami, famous for being drenched in dahl, curry and sambal with two soft-boiled eggs on the side, creating a glorious, yummy mess that’s hard to beat.

Sweet theatrics: roti tisu