Roti Canai and Roti Prata are both popular types of flatbreads that have their origins in Southeast Asia, particularly in Malaysia and Singapore. While they share similarities, there are a few notable differences between Roti Canai and Roti Prata:
1. Name: The names "Roti Canai" and "Roti Prata" are used interchangeably in different regions. In Malaysia, it is commonly known as Roti Canai, while in Singapore and parts of India, it is referred to as Roti Prata. Despite the difference in name, the basic preparation and characteristics remain largely similar.
2. Dough: The dough used in Roti Canai and Roti Prata is typically made from a mixture of wheat flour, water, and a small amount of fat or oil. However, the specific ratios and ingredients used may vary slightly, leading to subtle differences in taste and texture.
3. Preparation: Both Roti Canai and Roti Prata involve a similar preparation process. The dough is stretched, flipped, and folded repeatedly to create layers. It is then cooked on a flat griddle or tawa with oil or ghee (clarified butter). This process gives the flatbread its distinct flaky and crispy texture.
4. Thickness: One of the key differences between Roti Canai and Roti Prata lies in their thickness. Roti Canai is generally thinner, resulting in a lighter and crispier texture. On the other hand, Roti Prata is usually thicker and slightly denser, providing a chewier bite.
5. Serving Style: Another variation between the two lies in their serving style. Roti Canai is commonly served with a side of curry or dhal (lentil soup) for dipping or pouring over the flatbread. In contrast, Roti Prata is often accompanied by a variety of savory or sweet condiments such as curry, fish or meat gravies, sugar, or condensed milk.