Roti Jala (Net Bread)

Ingredients

• 1 1/2 cups All-Purpose Flour
• 1 cup Coconut Milk
• 1 large Egg
• 1/2 tsp Turmeric Powder
• 1/4 tsp Salt
• 2 tbsp Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a blender, combine the 1 1/2 cups All-Purpose Flour, 1 cup Coconut Milk, 1 large Egg, 1/2 tsp Turmeric Powder, and 1/4 tsp Salt. Blend on medium speed for 30 seconds, or until the batter is completely smooth.
2. 2Pour the batter through a fine-mesh sieve into a clean bowl to catch any small lumps, ensuring a perfectly smooth consistency.
3. 3Heat a 25.4 cm non-stick skillet over medium heat. The pan is ready when a drop of water sizzles and evaporates immediately. Add 1 teaspoon of the 2 tbsp Vegetable Oil to the hot pan and swirl to coat the bottom evenly.
4. 4Pour about 1/4 cup of the batter into a roti jala mold or a squeeze bottle with small holes. Quickly move the mold or bottle in a circular and crisscrossing motion over the hot skillet to create a lacy, net-like pattern.
5. 5Cook the roti jala for 1 to 2 minutes, until the edges appear dry and lightly golden, and the center is set. Carefully flip the roti jala using a thin spatula and cook for another 30 seconds on the other side.
6. 6Slide the cooked roti jala onto a plate. Repeat steps 4, 5, and 6 with the remaining batter, adding the remaining 1 tbsp Vegetable Oil to the pan as needed between rotis to prevent sticking, until all batter is used.
7. 7Fold each roti jala into a triangle or roll. Serve the Roti Jala warm with curry.

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