Roti jala, a classic Malaysian lacy flatbread, is made by drizzling thin batter in circular motions onto a hot skillet to create a web pattern. Folded into layers and stacked, it is often shared as a late-night snack with spicy curry.
Whisk the flour, egg, coconut milk, water, salt, and turmeric until smooth and pourable.
Cover the batter and let it rest for 10 minutes so the flour fully absorbs the water and the consistency evens out.
Fill a perforated container with the batter. Drizzle it in a thin stream in circular motions over a hot, greased skillet to create a web pattern; cook several pieces in 10 minutes.
Fold each cooked lace flatbread into 4 parts and stack the pieces. Serve warm or hot with curry.
Pour the batter in a thin stream through a perforated container or bottle to create the lace pattern; if the stream is too thick, the bread will be thick and firm. Allergen: contains wheat (gluten) and eggs.
Hamuru delikli bir konserve kutusuyla denedim çünkü özel şişem yoktu, ilk denemede delikler fazla genişti ve ağ deseni yerine kalın çizgiler çıktı. İkinci seferde deliği küçülttüm, tavayı da orta ateşte tutunca gerçek dantel gibi çıktı.
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