"Normah’s roti, like the finest croissant from a Parisian patisserie, is a flaky and buttery thing. The Malaysian stalwart’s bread is made to be shredded apart, its multiple layers soft and crumbly, all to hold the sauces of beef rendang and other curries. Or, in our opinion, best used as a makeshift and delicious napkin. Like all great bread craftspeople, chef Normah knows that while her rotis may only be seen as vehicles for other more substantial or saucy things, it’s a lovingly kneaded and slapped bit of dough that separates the wheat from the chaff." - jake missing