Roti Maryam (also called Roti Canai Maryam or Murtabak-style flatbread) is a soft, flaky, slightly sweet layered flatbread that comes from Southeast Asia—especially Malaysia and Indonesia.
🫓 What makes it special?
- Thin, layered texture (like paratha but softer and stretchier)
- Slightly sweet and buttery flavor
- Often served with sweet or savory fillings
It’s popular as a street food and breakfast item.
🧈 Basic ingredients
- Flour (maida)
- Egg
- Sugar
- Milk
- Butter or margarine
- Salt
👩🍳 How it’s made
1. Make the dough
- Mix flour, egg, sugar, milk, and a pinch of salt
- Knead into a soft dough
- Add butter/oil and rest for 2–4 hours (important for stretchiness)
2. Stretch & layer
- Divide into balls
- Stretch very thin (almost transparent)
- Spread butter
- Fold into layers (like a square or spiral)
3. Cook
- Fry on a flat pan (tawa) with a little butter
- Cook until golden and flaky
🍫 Popular variations
- Chocolate Roti Maryam
- Cheese Roti Maryam
- Banana + chocolate
- Savory versions with egg or minced meat
🍽️ How to serve
- With condensed milk or chocolate sauce
- With curry (chicken or dhal)
- With tea or coffee
🇵🇰 Similar to…
In Pakistan, it’s closest to:
- Paratha (but thinner and more elastic)
- Warqi paratha (for the layers)
💡 Tips
- Resting the dough is key for softness
- Use plenty of butter for flaky layers
- Stretch gently to avoid tearing
If you want, I can give you a quick homemade version without long resting or a street-style crispy version like in Malaysia.
