Roti Jala (Malaysian Net Crepe)

May 6, 2019

Author Notes: This classic, turmeric-tinged Malaysian crepe hasn't been lavished with much limelight. But this lacy crepe is so sauce-absorbent and pancake-like in its fluffiness, it makes for a great accompaniment for curries, rendangs, and saucy stews. Yi Jun Loh

Food52 Review: Featured in: A 5-Minute Malaysian Bread for When You're in a Pinch.The Editors

Makes: 12-15 crepes
Prep time: 5 min
Cook time: 15 min

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon turmeric powder
  • 2 eggs
  • 1 1/4 cups water
  • 3/4 cup coconut milk
  • 1 tablespoon vegetable oil, plus more for greasing pan
In This Recipe

Directions

  1. Sift the all-purpose flour, salt, and turmeric powder into a bowl. Then, add in the eggs, water, and coconut milk, and whisk until the batter is silky smooth. (If lumps remain, pass it through a sieve.)
  2. Heat a non-stick pan over medium heat, and grease it with a teaspoon or two of vegetable oil. When the pan is hot, Using a spoon, drizzle the batter onto the pan in a circular motion. It doesn’t have to be neat, because the gaps between the batter is what gives roti jala that signature lacy pattern. Drip and drizzle in 3-5 tablespoons of batter (depending on the size of your pan), and then cook for 2-3 minutes, until the top is set. (Unlike a pancake, the roti jala should have little or no browning on the bottom.)
  3. When the roti jala is cooked, transfer it onto a tray or cutting board. Fold in two opposite ends of the roti jala about 1-inch in, and roll it up loosely, length-wise, to form a log. Repeat the cooking and rolling process with the rest of the batter.
  4. Serve warm. These roti jalas are best had with a classic Malaysian chicken curry, rendangs, or any spicy, sauce-y dishes.

More Great Recipes:
Bread|Malaysian|Make Ahead|Serves a Crowd|Vegetarian|Side