Roti Jala (net bread) is the Malaysian version of crepe. It's traditional lacy shape comes from a funnel that has 5 little holes.
This dish is widely available during the Muslim fasting month of Ramadan. I have missed my roti jala as I am usually not in Malaysia when Ramadan comes around ( the month of Ramadabn is also a month of foodie heaven for me). It is cooked briefly on a hot non stick pan or griddle and served with rich curries.
1 cup all purpose flour
a pinch of salt
1 cup of water
1 light beaten egg
1/3 cup of coconut milk
1/4 tsp of turmeric powder - colours the batter.
Sift flour and mix all ingredients in a bowl. Use a whisk when mixing to ensure there are no lumps in the batter. I used my well seasoned cast iron pan and it worked well. Brush the surface of the pan with a little oil.
Scoop some of the batter with the funnel and swirl it quickly over the hot pan. The batter will cook in a minute or two. Do not flip the crepe, fold into quarters (triangular shape).
This batter makes 9 roti jala and it was enough for the two of us. I served the crepes with a spicy prawn sambal. It was just like how I remembered it!