RotiSeptember 12, 2012
Experience a Indian drifting bread of Malaysia! Roti is an Indian plate desired by all races, mostly sole in Mamak restaurants or stalls. It is kind of flatbread done out of dough, fat (similar to butter, called ghee), egg, flour and water. With all these mixture kneaded together, a consultant Roti builder whirl and chuck it adult in a air, creation it as skinny and prosaic as probable before being folded. Served with dhal (lentil) curry, food lovers today eat Roti with several kinds of curries or brew sambal (chilli formed sauce) and dhal for additional flavours.
Other kinds of Rotis that one would try including Roti Telur (fried egg bread), Roti Bawang (onion bread), Roti Tissue (tissue bread, paper skinny and crispy Roti) and so many more. Another kind of Roti is a Roti Naan; thick, leavened and oven baked flatbread in a clay oven or some-more ordinarily famous as a tandoor. Like other Rotis, Roti Naan is also served with curries or sometimes, honeyed precipitated milk.