4. Roti canai (Malaysia) / roti prata (Singapore) / paratha (India) / palata (Myanmar)

Traditional roti canai.

Source: idrus.blogspot.com

It is a breakfast or supper originated from India. It is a pancake made of dough composed fat, egg, flour, and water. It is traditionally served with a blob of butter spread, pickles and yoghurt, or dal or thick spicy curries of meat or vegetables. It is served with dal, sugar, or condensed milk in Southeast Asia countries. The difference between the Indian version and the Southeast Asian version is that the paratha is generally thinner and larger in India.

New versions of paratha have been devised to suit the more adventurous tastes of more affluent Malaysians and Singaporeans including roti telur (egg version), roti bawang (onion version), roti bom (thicker version), roti planta (margarine version), roti pisang (banana version), roti tisu (thinner and flakier cone shape version), and roti sardine. Generally, most of the plain roti are round while those with fillings are square after being folded. Other varieties of roti including chocolate, cheese, durian, and garlic versions are more commonly found in Singapore than in Malaysia.

Roti tisu (left) vs roti bom.

Source: ms.wikipedia.org / www.faces.com.my

Roti KLCC in Malaysia which is a new version of roti tisu.

Source: www.sinar.fm