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Malaysian Net Breads
PAIR WITH
Spicy Sweet Chicken Curry Soup
(PAGE 102)
Called
roti jala
in Malaysia, meaning “net bread,” these soft, panfried flatbreads are a popular street food, usually served with chicken curry
. Roti jala
traditionally get their netlike appearance from pouring batter through a special small fu
.
MAKES
ABOUT
12
BREADS
SERVES
4 TO 5
ACTIVE TIME
25
MINUTES
TOTAL TIME
25
MINUTES
1 cup [140 g] all-purpose flour
3
/
4
tsp sea salt
1 tsp curry powder
1 cup [240 ml] light coconut milk
1 large egg
1.
In a medium bowl, whisk together the flour, salt, and curry powder.
Add the coconut milk,
1
/
2
cup [120 ml] water, and the egg and whisk until smooth.
Pour the batter into a squeeze bottle, if using.
2.
Coat a large nonstick skillet with a little cooking spray and place it over medium heat.
When the pan is warm, drizzle about 3 Tbsp of the batter in concentric circles and then a zigzag pattern to form a 6-in [15-cm] round.
It should look something like a net or spider’s web, but don’t worry if it’s not perfectly round.
If you don’t have a squeeze bottle, drizzle the batter into the pan with a fork, flicking it from side to side to get the net look.
Cook until the top of the roti is dry and the bottom is golden brown, about 1 minute.
Flip the bread and cook on the second side for 15 seconds.
3.
Fold the bread in half and transfer it to a plate.
Cover loosely with aluminum foil and repeat with the remaining batter, adding more cooking spray as needed.
Adjust the heat if the breads are begi
4.
Serve the breads warm.
GET AHEAD:
Store the batter in an airtight container in the refrigerator for up to 2 days; whisk well before cooking.