Roti is something that may be familiar to you from the breads section of a UK “Indian” restaurant menu. It is a round, flat, slightly layered bread, which is good for soaking up curries.
It clearly shares roots with Roti Canai, something ambrosial I first encountered in Malaysia. This is a puffy, crispy flat bread which is heavenly dipped in dahl, fish curry or topped with condensed milk.
So when we passed a Rotee stall near the lower end of Phra Pok Klao Road, Chiang Mai, by a Siam Bank, I was irresistibly drawn to it. The options were fairly limited, standard (which comes topped with condensed milk), egg (where an egg is broken into it and cooked), banana (filled with sliced banana) and a few other choices which I think were mainly combinations of the above.
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