I've been to several Malaysia restaurants since moving to New York four years ago, and was a little surprised to find that none made real roti canai. Some, like Nyonya, serve the reheated frozen kind (which ARE tasty, but which I can buy at Patel Bros. for $2.50 for 5, so...) or, like Sentosa, which serves very large and flat rounds piled prettily on the plate, if a little rubbery.
Real Roti Canai should be crispy and light with buttery bubbles of air, sweet and soft on the inside, endless crunchy brown crinkles on the outside, made by tossing out a ball of dough so it's stretched thin and round, and then folding it over itself as you fry it.
There's so much obscure cuisine here, and Roti Canai is something I ate almost every day when I lived in Malaysia, and is made from a very simple and cheap dough.
Does anyone know if Fatty Crab's (or some wonderful place I have somehow missed's) Roti is the real deal? What is going on here that the 10-15 Malaysian and Indonesian restaurants in NY can't get this right?