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.
I began my career in the banking industry in 1997, and stayed approx 6 years in it. This industry boost his knowledge about the economic condition in Indonesia, both macro and micro, and how to
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understand it. My banking career continued in Yogyakarta when I joined in a program funded by the Asian Development Bank (ADB),as the coordinator for a program aimed to help improve the quality of learning and teaching process in private universities in Yogyakarta. When the earthquake stroke Yogyakarta, I chose to join an international NGO working in the area of ?disaster response and management, which allows me to help rebuild the city, as well as other disaster-stricken area in Indonesia. I went on to become the coordinator for emergency response in the Asia Pacific region. Then I was assigned for 1 year in Cambodia, as a country coordinator mostly to deliver developmental programs (water and sanitation, education, livelihood). In 2009, he continued his career as a protocol and HR officer at the U.S. Consulate General in Surabaya, and two years later I joined the Political and Economic Section until now, where i have to deal with extensive range of people and government officials, as well as private and government institution troughout eastern Indonesia.
I am the founder and Editor-in-Chief in Good News From Indonesia (GNFI), a growing and influential social media movement, and was selected as one of The Most Influential Netizen 2011 by The Marketeers magazine.
I also wrote a book on "Fundamentals of Disaster Management in 2007"?, "Good News From Indonesia : Beragam Prestasi Anak Bangsa di dunia"? which was luanched in August 2013, and "Indonesia Bersyukur"? which is launched in Sept 2013. In 2014, 3 books were released in which i was one of the writer; "Indonesia Pelangi Dunia"?, "Indonesia The Untold Stories"? and "Growing! Meretas Jalan Kejayaan"
I give lectures to students in lectures nationwide, sharing on full range of issues, from economy, to diplomacy
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