Roti canai (pronunciation tʃanai) or roti cane (pronunciation tʃane) is a type of Indian-influenced flatbread found in Malaysia and Indonesia. It is often sold in Mamak stalls in Malaysia; also in Malay, Minangkabau and Aceh restaurants in Indonesia. It is known as roti prata in Southern Malaysia and Singapore, and is similar to the Indian Kerala porotta.

Roti means bread in Hindi, Urdu, most other North Indian languages, and Malay. The term "canai" derives either from:

Roti canai is circular and flat. There are two ways to make roti canai that is either to twirl it until the dough becomes a very thin sheet and then folded into a circular shape or to spread out the dough as thinly as possible before being folded. Then the folded dough is grilled with oil. The first method is more popular and faster than the second. The term 'roti paratha' in Malay means 'plate bread'.

In Indonesia Roti canai is often spelled as "Roti cane", and usually served with Kari Kambing (mutton curry). It was derived from Indian cuisine and came into Indonesia with the influx of Indian migration to Dutch East Indies in early 19th century. Roti cane has been adopted within Malay cuisine of Sumatra, Aceh cuisine, as well as Minangkabau cuisine; as the result Malay, Aceh, and Minangkabau restaurants in Indonesia often served Roti canai with mutton curry, and the seller and cook is no longer Indian as in Mamak stalls in Malaysia.