Malaysia / Bread
Roti Jala (Malaysian Lacy Pancakes)
Roti jala are thin and lacy Malaysian pancakes. They are typically served—like other kinds of roti—with savory dishes like curries. Many versions use coconut milk, but this one uses water.
Ingredients
- wheat flour4 cup
- water3 cup
- egg, standard size2
- salt, fine2 tsp
- food coloring, a few drops; desired color; optionaldrop
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 10 steps
Combine all the ingredients in a blender, and blend until you get a well-combined batter. Over-blending will produce excess foam.
Let the batter rest for 30 minutes.
Transfer the batter to a squeeze-bottle with a nozzle (see notes).
Heat a skillet over medium-high heat.
If necessary, use a paper towel to lightly grease the pan with some oil.
Use the squeeze bottle to drizzle batter over the surface of the pan in a swirling, lacy pattern.
Let the pancake cook just until dry—avoid excessive coloration.
Remove from the pan, transfer to a plate, and roll or fold up.
Repeat the cooking process until you have used up all the batter.
Serve warm.
