KEY POINTS:
This flat bread, an evolution from the South Indian paratha, is known by many names in Southeast Asia - it is roti canai in Malaysia, and roti prata in Singapore - but most Kiwis would simply call it roti.
Traditionally, it is served with curry, but some children
prefer to eat it with sugar or condensed milk.
In New Zealand, it is common to see people eating it as a wrap with tuna, cheese or even icecream.
Even more fun then eating the roti, is watching it being made - the deft flicks of the wrist from an expert maker will transform the small, elastic piece of dough into a paper-thin sheet, which is then snapped and flapped through the air.
It is then folded into rounds or squares, and cooked until golden on a hot pan or griddle.
If making the roti is an art, even more so is preparing the beverage that goes with it - teh tarik - literally translated to mean pulled tea in the Malay language.
Watching Yougeswari Subramaniam, owner of Santhiya's South Indian restaurant on Dominion Rd, expertly streaming tea back and forth from containers was a feast for the eyes.
Once it has developed a thick froth, the tea is poured into glasses.
"Pulling the tea, as we'll call it, mixes it very well with the condensed milk to bring out a strong aroma and taste," said Ms Yougeswari. "It is also a faster way to cool the tea for drinking."
WHERE TO TRY IT
Santhiya's South Indian Restaurant, 1270 Dominion Rd, Mt Roskill. A roti with chicken, lamb or vegetarian curry, costs $5. Teh tarik is $2.50.
MAKE YOUR OWN
Ingredients: 600g plain wheat flour, 1 tsp salt, cup margarine, 1 egg and 1 tsp sugar.
Method: Sift the flour and salt together and knead with water to make a soft dough. Leave for three hours, before dividing into 8 parts and shaping into balls. Flatten with rolling pin and fold in teaspoon of margarine. Roll dough and twist it into a coil, and repeat action. Then roll out dough slowly on to lightly floured surface, place individually over hot pan and cook until both sides are golden brown.
Alternatively, roti prata is available frozen in ready-to-cook form at most Asian supermarkets for about $4 for five pieces.
