The era of mechanical extruders, pressure fryers and 3-D sugar printers has not made the appeal of more traditional marvels like strudel and filo — paper-thin sheets of dough, so fragile they collapse ...

Kelvin Liau says he took a long time to master the art of “flying” the dough. (Moganraj Villavan@ FMT Lifestyle) At 6.30am every morning, customers make a bee line for “Restoran Shyang Kopitiam” here, ...

It is just a thin disk of stretched dough, a flatbread aspiring to be part-pancake, part-crepe. But roti canai (pronounced cha-nye) is the staple starch, snack, basic breakfast and late-night curry ...

The sight of Muiz tossing roti canai dough in the air is part of the crowd-pulling appeal at the Malaysia Pavilion. – BERNAMApic OSAKA: "Flying roti canai" has turned out to be a crowd-puller at Expo ...

Paratha production places unique demands on equipment. Unlike single-layer flatbreads, paratha relies on repeated fat layering and precise pressing to achieve its signature flaky texture. Traditional ...