Slideshow: Snapshots from Malaysia: How to Make Roti Jala

All you need
All you need
Flour, eggs, coconut milk, salt, and just a little ground turmeric (mostly for color).
Whisk it
Whisk it
After you sift the flour and turmeric powder together, whisk them with the remaining ingredients until a smooth, thin batter forms. Then strain the batter into a clean bowl; it's essential that it doesn't have any lumps, as the shape it takes on the pan is quite delicate and any imperfections will be visible.
Let it be
Let it be
Cover and let rest for 30 minutes.
Oil the surface
Oil the surface
A light brush of oil between every roti will keep things from sticking.
Fill the cup
Fill the cup
Ladle the batter into your pouring implement.
And drizzle!
And drizzle!
Working quickly, hold the mold over the heated surface and make a series of circles, moving your way around the pan, to form the netlike pattern.
Almost done
Almost done
Once you've drizzled your way around the edges (this should only take about 4 or 5 seconds), add one more swirl to the middle, and stop.
Check, check
Check, check
These thin, delicate pancakes cook quickly; run a spatula under the edges to check if they're done after about 45 or 60 seconds. (They're so thin that they don't need to be flipped.) If they lift easily and there's a bit of a golden hue on the bottom, they're ready.
Flip and roll
Flip and roll
Flip the pancake over onto a plate (you want the side that didn't touch the heated surface to face down). Then either fold both edges into the middle, and roll up in a spiral...
Roti jala
Roti jala
"Jala" means net; pretty apt.
And dip
And dip
While I'd happily nibble roti jala on its own, it's always served with a curry for dipping (here, a chicken curry). Its holes and crevasses are perfect for picking up thick sauces, giving you maximum surface area for curry-clinging.