Does this mysterious substance pique your curiosity? Learn how to make it by watching this very clear video here!
Before you leap to the video, you say, so, what is it? Roti jala from Malaysia. Eat it with any curry, perhaps a bit like how you'd eat curry with naan or paratha.
When I make roti jala, I let the batter set overnight in the fridge -- that makes it a little more delicate (same thing you do with French crepes, my dears)--but it's not entirely necessary.
I'll be putting a roti jala recipe in my next cookbook, which is likely coming out soon (Summer 2018), or whenever my hands can handle the agony of mousing around to format the final manuscript.
Enjoy!
