Although roti simply means “bread” in Malay, in reality it’s way more complicated than that. It encompasses a whole universe of doughy, stretchy, flaky, fried, fluffy things you can tear apart with your fingers and dip into dhal, curry, or just eat as-is. Walk into any mamak stall, and you’ll see a long list of rotis on the menu, even if most of them start with the same base: roti canai.
It can be confusing if it’s your first time ordering. So here’s a quick guide to the different types of roti you’ll find in Malaysia, and what to expect on your plate.
The Mamak classics
1. Roti canai
Let’s start with the OG. Roti canai is the standard, classic one you’ll get by default if you just say “roti” or “roti kosong” (plain roti). It’s made from dough that’s stretched super thin, folded over itself a few times, and cooked on a flat griddle with ghee or margarine until it’s golden and crisp outside but still soft and chewy inside.
You usually eat it with dhal (lentil curry), or you can ask for “kuah campur” (mixed gravy) — a messy but delicious combo of dhal, chicken / fish curry, and sambal. You’ll sometimes find roti canai in Malay restaurants, but truth be told, it’s most popular — and arguably better — at mamak stalls. These are casual, open-air eateries run by Indian-Muslim Malaysians that are usually open 24 hours.
Roti canai can be customized with all sorts of fillings. Here are some of the common variations:
- Roti telur – Roti canai with an egg folded inside, making it extra hearty and filling.
- Roti bawang – Roti canai packed with chopped onions for added sweetness and crunch.
- Roti Planta – Buttery, slightly sweet roti made with Planta margarine and some sugar. Crispier than plain roti canai.
- Roti sardin – A spicy, savory roti stuffed with canned sardines and onion in sambal sauce.
- Roti pisang – A sweet roti filled with sliced bananas that caramelize as they cook.
- Roti Milo / Nutella – An indulgent roti filled with Milo powder or Nutella. A perfect excuse to have dessert for breakfast.
- Roti cheese – Melty cheese sealed inside crispy roti — comfort food at its finest.
- Roti jantan – A power-packed combo of roti with two eggs. “Jantan” literally translates to “male”. Make of that what you will.
- Roti tampal – A plain roti with a fried egg slapped on top instead of folded in.
- Roti banjir – Roti drenched in a mix of dhal, curry, and sambal. Banjir literally means “flood”.
2. Roti tisu
This ultra-thin roti is stretched paper-thin, cooked until super crispy, then shaped into a cone or tower and sprinkled generously with sugar (and sometimes drizzled with condensed milk). You don’t eat this one for the nutrients (well, come to think of it, none of them are nutritious, but anyway). You eat it for the fun. It’s crunchy, sweet, and very Instagrammable if that’s your thing.
3. Roti bom / boom
Roti boom is like the dessert version of roti canai, but smaller, thicker, and way richer. It’s round in shape, crisp on the outside, and generously slathered with margarine and sugar so it gets all caramelized and golden when grilled. Some versions are almost pastry-like, with layers of buttery dough that melt in your mouth.
The not-so-canai Indian roti
Some of these breads — like naan, chapati, and thosai — can be found at many mamak stalls. But others like poori and uttapam are less common. You’re more likely to find them at Indian restaurants, especially those that serve traditional South Indian food.
Even though these dishes have Indian roots, they’ve been part of the Malaysian food scene for generations — adapted, localized, and loved by everyone. In this multicultural country, our food is as diverse as we are.
4. Chapati
Chapati is a soft, round flatbread made from whole wheat flour and cooked dry on a griddle without oil or ghee. It’s light and slightly chewy, making it a great match for dhal, chickpea curry, or lightly spiced meat dishes. Because it’s not oily or buttery like roti canai, chapati is often seen as the healthier option if you want something filling but not too rich.
5. Naan
Naan is a thicker, fluffier flatbread cooked in a tandoor (clay oven), which gives it those signature charred spots and a slightly smoky flavor. Where there is tandoori chicken, there’s usually naan.
The dough may include yogurt or milk, which makes it soft and chewy on the inside. It’s perfect for scooping up creamy dishes like butter chicken or palak paneer. You can also get cheese naan, garlic naan, or even sweet versions if you’re feeling extra.
6. Thosai (dosa)
Thosai (or dosa) is a giant, paper-thin crepe made from fermented rice and urad dal (black lentil) batter. It’s crispy on the edges, soft in the center, and slightly tangy from the fermentation. Typically served with coconut chutney, dhal, and a spicy sambar, thosai is a South Indian breakfast staple that’s found its way into mamak menus across Malaysia. There are tons of variations — plain, with egg, cheese, or potato filling — but even the simplest version is delicious.
7. Uttapam
Uttapam is like thosai’s thicker, more laid-back cousin. Made from the same fermented rice and lentil batter, but instead of being thin and crispy, it’s soft, fluffy, and cooked more like a pancake. While it cooks, it’s topped with chopped onions, tomatoes, green chilies, and sometimes coriander or grated carrots.
You’ll usually get it served with coconut chutney and sambar on the side, just like thosai. It’s filling and has a slight tang from the fermented batter.
8. Appam
Appam is a South Indian and Sri Lankan rice pancake with a beautiful contrast between the soft, spongy center and the thin, crispy edges. It’s made from a fermented batter of rice and coconut milk. The batter is swirled in a small wok-like pan, which gives it that distinctive bowl shape.
Appam is often eaten for breakfast, paired with coconut milk, sweetened grated coconut, or even dhal or curry. There’s also a version called appam telur (egg appam), where an egg is cracked into the soft center.
9. Poori
Poori (or puri) is a small, round disc of dough that puffs up into a glorious balloon when deep-fried. It’s golden, soft, and slightly chewy, with a hollow center that’s perfect for scooping up thick potato curry (aloo masala) or spicy chickpeas (chana masala). When it’s fresh out of the fryer, it’s pure magic.
It’s usually served as a set — two or three pieces with a small bowl of curry. Also: it’s totally normal to poke a puri just to watch it deflate.
Malay-style roti
10. Roti jala
Roti jala, or “net bread,” gets its name from the lacy, net-like pattern created when the batter is poured in thin streams onto a hot pan using a special cup. It’s soft, delicate, and usually rolled or folded into little bundles.
Unlike the crispier mamak rotis, roti jala is meant to soak up curry, most commonly chicken or beef. It’s a favorite at Malay weddings and Ramadan bazaars, and feels a bit more festive than your everyday flatbread.
11. Roti John
Roti John is a sandwich made with a long bun, stuffed with a spicy egg-meat-onion mix, grilled on both sides, and slathered with chili sauce, mayo, and sometimes cheese.
Why is it called roti John? According to popular stories, “John” was a generic name locals used to refer to Englishmen. During the colonial era, when a Western customer asked a cook for a burger, the cook improvised using local bread, added egg and meat, and fried it up like an omelet sandwich. So, it’s basically a localized “Western-style” snack served to a “John” — and the name stuck.
You’ll usually find it at pasar malam (night markets) or Ramadan bazaars, wrapped in paper and dripping with sauce. Prepare to get messy.
Kopitiam specialty
12. Kaya toast
Toasted bread with kaya and a cold slab of butter in the middle. Usually served with soft-boiled eggs in a bowl and coffee or tea. You season the eggs to your liking with soy sauce, salt and/or white pepper, then you can either eat it separately, or dip the bread in the egg. Or dip it in your coffee. Whatever floats your boat.
You’ll find it at chains like Old Town White Coffee, or at local kopitiams (traditional Chinese coffee shops) all over the country.
The unofficial Malaysian souvenir
13. Roti Gardenia
No list of Malaysian breads would be complete without Gardenia — a beloved local bread brand. They started out with the humble white loaf, so soft and fluffy that their tagline proudly claimed, “so good… you can even eat it on its own.” Since then, it has expanded into a whole range of breads and baked goods. In West Malaysia, you’ll find it everywhere.
But interestingly, it’s a rare commodity in East Malaysia (Sabah and Sarawak). Even if you do occasionally find Gardenia there, it’s actually from a separate licensed company, and people often say it doesn’t taste as good.
And that’s what started the tradition you’ll spot at Malaysian airports: Sabahan and Sarawakian travelers going home with luggage full of Gardenia loaves. It’s a real thing. East Malaysians often bring home cartons of Gardenia as “souvenirs” for family and friends. Not chocolates. Not fridge magnets. Bread. So if you ever wonder why someone is hauling ten loaves of bread onto a plane… now you know.
Final thoughts
At this point, you’re probably either very hungry or wondering how many types of roti one country really needs. The answer is: as many as possible.
So, go ahead and try them all. Tear it with your hands, dip it into curry, soak it in egg, layer it with cheese, or drizzle it with condensed milk. From breakfast to supper, from street stalls to fancy cafés, there’s a roti for every time of day and every kind of mood.
And if you find a new one that isn’t on this list, let me know. I’ll be first in line to taste it!
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- 10 Unique Rice Dishes You Must Try in Malaysia
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Which one is your favorite Malaysian roti? Drop your comments below.
