They call this bread Roti Jala. Roti is bread and jala is net. I suppose the yellow-hued batter while languidly forming up on the frying pan resembles the net that you desperately flip about to catch some fish. Roti jala is actually closer to its cousin the crepe – kind of more pancake like. But I guess it has higher aspirations. It wants to be a bread. Hence its name.
Roti jala is usually eaten on festive occasions such as engagements, weddings and other joyous occasions. I think a joyous occasion without servings of roti jala wouldn’t be festive enough. Served with several side dishes like chicken or potato curry and tangy salad, it becomes a delicious culinary delight capable of even tempting the most jaded guests.
I simply love roti jala. It has become some kind of a comfort food for me. I could eat it, breakfast and dinner. You notice … I’ve omitted lunch. Yeah … too much of a good thing isn’t good for anyone.
So is it difficult to make roti jala? Nah … nothing to it. A pinch of verve and a dash of persistence would see you through it. But 200 gm of self-raising flour, about 450 ml of fresh milk and 1 egg would really help. Ooops … forget to mention that you also need a flat-bed frying pan and a perforated cup.
So if you like to make this bread, here are some pointers:
1. Mix the mentioned ingredients in a bowl
2. Whisk to fine consistency (add a little bit more milk if necessary)
3. Whisk in the egg
4. Add a little bit of salt and yellow colouring (to give the batter its golden hue)
5. Brush the frying pan with a little bit of olive oil
6. Using the perforated cup, swirl the batter onto the pan.
7. When the batter is cooked, fold it and put it on your serving plate.
Ta … da. Your roti jala is ready. What if there are no side dishes? No matter. It’s still good on its own! So try it. Or as we say it here, “Selamat menjamu selera.”