600g all-purpose flour
1⁄2 cup oil + extra, for coating 2 tsp salt
1 litre water
1 pinch turmeric powder
1 Mix all the ingredients in a mixing bowl. Stir well until it becomes a smooth batter.
2 Coat a hot plate with a thin layer of oil. Pour some batter into a roti jala mould and transfer over the hot plate. As the batter flows through the mould, make circular rounds around the hot plate to create net-like patterns.
3 After about 1min, or when batter is cooked, lift the roti jala, place on a plate and fold into a triangle. Repeat for the rest of the batter.
4 Serve with your choice of chicken curry or beef rendang.
This article was originally published in Simply Her August 2011.