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.[1] Many versions use coconut milk, but this one uses water.
Total Time
1 hour
4 cups wheat flour
3 cups water
2 standard eggs
2 tsp fine salt
A few drops of food coloring (desired color; optional)
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.
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.
Shaping the pancakeUse 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.
- •Specialized cup for making roti jalaIf 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.