Cookbook:Roti Jala (Malaysian Lacy Pancakes)

Roti Jala (Malaysian Lacy Pancakes)
Category	Pancake recipes
Time	1 hour
Difficulty

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Roti jala are thin and lacy Malaysian pancakes. They are typically served—like other kinds of roti—with savory dishes like curries.^[1] Many versions use coconut milk, but this one uses water.

• 4 cups wheat flour
• 3 cups water
• 2 standard eggs
• 2 tsp fine salt
• A few drops of food coloring (desired color; optional)

1. Combine all the ingredients in a blender, and blend until you get a well-combined batter. Over-blending will produce excess foam.
2. Let the batter rest for 30 minutes.
3. Transfer the batter to a squeeze-bottle with a nozzle (see notes).
4. Heat a skillet over medium-high heat.
5. If necessary, use a paper towel to lightly grease the pan with some oil.

6. 

   Use the squeeze bottle to drizzle batter over the surface of the pan in a swirling, lacy pattern.
7. Let the pancake cook just until dry—avoid excessive coloration.
8. Remove from the pan, transfer to a plate, and roll or fold up.
9. Repeat the cooking process until you have used up all the batter.
10. Serve warm.

• 

  If you can get one, a specialized squeeze bottle with multiple nozzles will make it faster to shape the pancake. You can also use a specialized cup with multiple holes in the bottom.

1. ↑ Karim, Mehreen (2020-08-13). "I've Been Making Roti Jala Since I Was 10. You Can Too". Bon Appétit. Retrieved 2024-09-04.