Roti Jantan, a variant of the renowned Roti Canai, is a beloved dish in Malaysia and its neighbouring countries. With its roots tracing back to the Indian subcontinent, this flatbread has undergone various transformations and adaptations, making it a staple in Southeast Asian cuisine.
Roti Canai, also known as Roti Prata in some regions, was introduced to Southeast Asia around the 19th century. It is believed that the dish was brought by Indians during the era of British Malaya, the Dutch East Indies, and the Straits Settlements. Over time, it became a popular breakfast and snack dish, especially in countries like Brunei, Indonesia, Malaysia, Singapore, and Thailand. The dish is often associated with the “mamak” stalls, which are street food stalls found in both urban and rural areas of these countries.
Variations and Specialties
Roti Canai is known for its versatility. While it is traditionally served with dal or other types of curry, there are numerous variations made with different ingredients. One such variant is the Roti Jantan, which is essentially a Roti Telur but with two eggs, making it richer and more flavourful. Other popular variations include Roti Bawang (with onions), Roti Telur Bawang (with eggs and onions), and Roti Boom (a smaller but thicker version).
Roti Jantan, with its double egg filling, stands out as a unique and delicious variant of the traditional Roti Canai. Its rich flavour and soft texture make it a favourite among locals and tourists alike. As with many dishes, the beauty of Roti Jantan lies in its simplicity, versatility, and the rich history behind it.
Article curated by Suwaytha Gopal