The most important food in Malaysia is roti canai. It is really a part of Malaysian culture. In English, roti canai is sometimes referred to as 'flying bread' a term that evokes the process of tossing and spinning by which it is made. One of the characteristic of roti canai and its derivatives is that is can be eaten with the hands, without the need for utensils. This makes it a convenient dish to cosume, while being filling. This characteristic makes it a dish of choice as breakfast or as late nigt supper. Traditionally, it is served with dal or 'dhal' curry, which in North India is prepared with sugar or condensed milk. More recently many variation was include like roti telur, roti tisu, roti bawang, roti boom, roti planta, and roti sardin.
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