Roti john

Roti John is an omelette sandwich which originated from Singapore in the 1960s. It is made using a local bread loaf similar to the French baguette, spread with a mix of minced meat, vegetables, chopped onions and a beaten egg. The bread with the toppings is then slapped down onto a hot pan and fried until it becomes crispy on the outside, but still soft on the inside.^{[2][3][4][5][6]}

Roti John

Course	Main course or snack
Place of origin	Singapore[1][2]
Region or state	Singapore, Malaysia, Indonesia
Serving temperature	warm
Main ingredients	bread, egg, onions, meat or fish
Media: Roti John

Origin

Roti comes from an Indian term for a round flatbread, used more generically to describe a bread sandwich of any shape.^[2][3][4] The origin of "John" within the name of the dish has not been definitively proven, but may derive from British use of the first name John to address any male person, especially when that person's first name is unknown, difficult to remember or difficult to pronounce, thus a name that may have been used by British armed forces members to address native vendors in British Malaya or vice versa.^[2][3] Oral sources have claimed that the dish and name originated with a Malay cook who lived in Singapore during the early 1970s.^[7] In 1976 a stall in the Taman Serasi hawker centre began serving the dish, after obtaining the recipe from another hawker. The stall's popularity led its version to became widely associated with the dish. It moved to Serangoon Garden Market in 2001.^[2]

Preparation

The sandwich is a baguette-style bread loaf with filling of egg, onion and a protein, commonly minced chicken, mutton or sardines. It may be eaten with a condiment such as chilli sauce.

Roti john prior to frying.

See also

• Food portal
• Singapore portal
• Indonesia portal
• Malaysia portal

• Malay cuisine
• List of sandwiches
• Chopped cheese
• Denver sandwich
• Egg in a basket
• Mitraillette
• Sloppy joe
• St. Paul sandwich