Roti Jala (Net Bread)
A recipe for Roti Jala (Net Bread)! These Malay coconut and turmeric-based pancakes have an intricate, lacy pattern perfect for soaking up curry and other sauces.
Servings 12 Roti
Ingredients
- 1 cup (125 grams) all-purpose flour
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon fine salt
- 1 large egg
- 3/4 cup (180 milliliters) canned coconut milk mixed well before measuring
- 1/2-3/4 cup (120-180 milliliters) water
- vegetable oil for pan-frying
- chicken or vegetable-based curry for serving
Instructions
- In a large bowl, whisk together the flour, turmeric, and salt.
- Whisk in the coconut milk and egg, then slowly whisk in the water to create a smooth batter thin enough for drizzling while still holding its shape. If too thick, slowly add a little more water. If too thin, whisk in a little more flour. Alternatively, all the ingredients can be blended in a large blender until smooth.
- Cover the bowl with a towel or plastic wrap and set aside at room temperature for 20 minutes.
- Whisk the mixture again, then strain through a fine mesh sieve. Transfer to a roti jala maker/dispenser or squeeze bottle with at least 3 holes.
- Place a wide skillet over medium low heat and grease with a very thin layer of vegetable oil using a towel or oil brush.
- Once heated, use the squeeze bottle to make swirls of batter across the pan in a lacy pattern.
- Cook just until the top is set, about 1 minute, then transfer to a plate using a wide spatula. The bottom should not brown. Repeat with the remaining batter, greasing the pan as needed.
- Serve warm or at room temperature with desired curry or other sauce. Keep flat or fold as desired- either into quarters or by folding in the sides and rolling up into a cylinder.