Roti Canai, the Malaysian Bread With Origins in India, is Among Best Rated Breads in the World

Buttery Garlic Naan, the perfect accompaniment for sopping up curry sauces, has been declared the third-best bread in TasteAtlas’s ’100 Best Rated Breads in the World.’ The website, a travel online guide for traditional food, described butter garlic naan as “a traditional Indian flatbread and one of the most popular versions of naan,” made with flour, yeast, salt, sugar, and yogurt. 

“Once the dough has been baked in a hot tandoor oven, the golden naan is taken out and brushed with butter or ghee, then topped with minced garlic,” the website adds. It recommends serving it with a variety of Indian dishes such as curries, butter chicken, dal makhani, malai kofta, or shahi paneer.

Leading the list is Roti Canai, a Malaysian traditional pan-fried flatbread, which is believed to have originated in India when the Indian laborers who migrated to Malaysia brought the recipe and the tradition of preparing this crispy pastry there.  Made with flour, water, eggs, and ghee, the dough for roti canai is repeatedly folded, so the final product has a layered texture, a soft interior, and a crispy outer layer. 

The most common fat used in roti canai is ghee, the traditional Indian clarified butter. It is believed that the dish originated in India when the Indian laborers who migrated to Malaysia brought the recipe and the tradition of preparing this crispy pastry to the foreign country. Roti Canai is also available in Brunei, Indonesia, Thailand, and Singapore.

Several versions of the Indian paratha, roomali roti, puri, roti, Amritsar Kulcha, and plain naan also find spots on the list. 

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(Top photo, courtesy, tasteatlas.com)