This Malaysian inspired ‘roti’ looks suspiciously like my dear nan’s favourite crocheted doily. I find the combination of coconut milk and curry powder just a little bit addictive and make these to accompany anything a little bit spicy with lots of sauce.
125g/4½oz plain flour
2 tsp curry powder
pinch of salt
200ml/7fl oz coconut milk
1 medium free-range egg
vegetable oil, for frying
Preheat the oven on to 110C/225F/Gas ¼.
Put the flour, curry powder and salt into a large jug and make a well in the centre. Gradually add the coconut milk, stirring all the time. Once all of the coconut milk is added, beat it hard to get rid of any lumps. Then crack the egg in, beat again and set aside.
Place a disposable piping bag (or freezer bag) into a large mug or pint glass and fold the opening of the bag over the top of the mug. Spoon in the mixture and snip off the tip (or corner) when ready to make the roti jalas. Alternatively, you can use a squeezy bottle for this. You may need to snip a little off the bottle tip to make the opening ever so slightly bigger.
Pour a tiny bit of oil in a 30cm/12in frying pan over a medium to high heat. Once the pan is nice and hot drizzle the mixture onto the pan in a loop-the-loop pattern up and down the pan until all is covered. Make sure that all of the rows join up together so that the ‘net’ will hold once it is cooked.
Leave to cook for about three minutes or until the underside is just beginning to turn a golden brown. Then carefully flip it over (like you would a pancake) and cook the other side for a couple of minutes.
Once the bread is cooked, slide it out of the pan onto a baking tray. Place in the oven to keep warm while you make the remaining jalas in the same way. Layer sheets of parchment paper between them to avoid sticking together as you go. Serve at once.
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