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.

60 min

Ingredients

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

Steps

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.

More recipes with flour or eggs

Adapted from “Roti Jala (Malaysian Lacy Pancakes)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.