I guess I was using “chewy” to indicate that it was tough.
My own previous experiences with the roti of roti canai have been in Malaysian and Thai restaurants in the Boston and NYC areas. They’ve invariably been flaky, and while not as delicately thin as some flatbreads can be, they’ve been thinner than the version I recently had at CYTC (which was also thicker than versions I’ve had on past visits there). You’re just going to have to get to CYTC and tells us how their version compares to versions you’ve had in SE Asia.
As a curiosity: were there variations in the SE Asia versions? Is the version in Malaysia (where I believe the bread originated as an offshoot of the Indian paratha) different from, say, the Thai version?
