Roti Jala in English: A Guide to Making Net Pancakes

Roti jala is a Malaysian dish, especially associated with Malay cooking: thin, lacy crepes made from a flour, egg, and coconut-milk batter. Its name is often translated as “net bread,” and the soft, lightly savory pancakes are commonly folded or rolled and served with curry; the open pattern makes them easy to scoop through a sauce.

This home version uses a roti jala mold or an easy-to-find squeeze bottle, plus a short batter rest for a smoother flow. The goal is a tender, flexible pancake with connected golden strands—not a brittle lace crisp—so the batter should pour freely and the pan should stay at moderate heat.

Ingredients

2 cups (250 g) all-purpose flour
1 ½ cups (360 ml) canned coconut milk, well stirred
½ cup (120 ml) water, plus up to 2 tablespoons (30 ml) more if needed
2 large eggs
2 tablespoons (30 ml) neutral cooking oil, such as canola or sunflower oil
1 teaspoon ground turmeric
½ teaspoon fine salt
½ teaspoon mild curry powder, optional, for a gently spiced flavor
1 teaspoon neutral oil for lightly greasing the pan, as needed

Instructions

Mix the batter. Add the flour, turmeric, salt, and optional curry powder to a medium bowl and whisk to distribute the seasonings. In a second bowl, whisk the coconut milk, water, eggs, and 2 tablespoons of oil until blended. Pour the wet mixture into the flour gradually, whisking as you go, until there are no dry pockets. The batter should be smooth and thinner than ordinary American pancake batter, closer to heavy cream. If it looks thick, whisk in water a tablespoon at a time.
Strain and rest for 15 minutes. Pour the batter through a fine-mesh strainer into a jug or bowl with a pouring spout. This catches small flour lumps that could block the holes in a roti jala mold or bottle. Cover and leave it at room temperature for 15 minutes. The rest gives the flour time to hydrate and makes the batter less likely to break into disconnected droplets as it is drizzled.
Prepare the pan and dispenser. Set a nonstick skillet or flat griddle over medium-low to medium heat. Lightly wipe the surface with a little oil; it should have a sheen, not a pool of grease. Fill a roti jala mold with batter, or use a clean squeeze bottle with several small holes in its cap. If using a bottle, test the flow over the bowl first. The strands should come out in a steady, narrow stream. Clear a blocked hole with a clean skewer rather than squeezing harder.
Make the first net pancake. When the pan is warm, hold the mold or bottle a few inches above it and move your hand in overlapping circles, then cross the circles with a few loose lines. Aim for a connected web about 7 to 8 inches (18 to 20 cm) wide. You do not need a perfect pattern: even spacing and joined strands matter more than neat geometry. If the batter pools into a solid pancake, use a thinner stream or make wider gaps on the next one.
Cook until just set. Leave the pancake undisturbed for about 60 to 90 seconds, until the surface looks dry, the strands are set, and the underside has a few pale golden patches. Roti jala is usually cooked on one side; if the top still looks wet, cover the pan briefly or turn the pancake carefully for about 10 seconds. Do not brown it deeply, or it may become stiff and crack when folded. USDA FSIS gives egg dishes a safe minimum internal temperature of 160°F (71°C); check a folded pancake with a food thermometer if you need to verify its temperature.
Fold and continue cooking. Loosen the edges with a thin spatula. Fold the pancake in half, then fold or roll it into a loose triangle or small cylinder while it is still warm and pliable. Move it to a plate and cover it with a clean kitchen towel to prevent the edges from drying. Repeat with the remaining batter, lightly re-oiling the pan only if the pancakes begin to stick. Stir the batter now and then, since flour can settle at the bottom. Allow about 1 to 2 minutes per pancake; the full batch generally takes around 25 minutes, depending on the pan and how quickly you form each net.
Serve warm. Arrange the folded pancakes on a platter and serve with curry or another saucy dish. If the last pancakes are ready before the meal, keep them covered rather than leaving them exposed on the counter. They are at their softest soon after cooking, when the strands bend easily and can scoop up sauce.

Tips

Adjust the batter by its flow, not just the measurements. Coconut milk brands vary in thickness, and flour can absorb moisture differently. If the batter drizzles in blobs or comes out in a heavy ribbon, add water a tablespoon at a time. If it runs through the holes like plain water and will not make connected strands, whisk in a tablespoon of flour, wait a few minutes, and test again.
Keep the pan moderate. A pan that is too hot sets the strands before you can finish the pattern and can make the crepe brittle. A pan that is too cool may leave the web pale and sticky. Make one test pancake and adjust the heat before cooking the rest.
Use a fine drizzle and overlap the lines. Very widely spaced strands can fall apart when lifted, while too many close circles create a dense, heavy pancake. Overlap the loops lightly and add a few crossing lines to connect the web. If you do not own a traditional roti jala mold, a squeeze bottle with several small openings is a practical substitute; its pattern may be less delicate, but the flavor and folding method are much the same.
Cover the finished pancakes. They dry quickly when left uncovered. A clean towel is useful while you cook the batch, and a covered plate works for serving. Do not stack them while they are steaming wet; let each one set briefly, then fold and cover it.

Serving Suggestions

Roti jala is usually served as an accompaniment, not as a stand-alone filled wrap. Put the folded pancakes beside a bowl of chicken curry, beef or lamb curry, or a vegetable curry, and use the soft net to catch the sauce. Malaysian-style curries vary from household to household, so choose one with enough gravy to spoon over the pancakes rather than a very dry stir-fry. A mild curry makes the coconut flavor more noticeable; a spicier one gives the gentle crepes a useful contrast.

For a fuller meal, add steamed rice, cucumber slices, or a simple vegetable side. You can also set out the pancakes with a bowl of curry for dipping, which makes serving at the table straightforward. If the curry is being cooked separately, have it ready before making the crepes: roti jala cook quickly and are best served warm. Offer extra sauce on the side so diners can add as much as they like without soaking the entire platter in advance.

Variations

Use a different milk. For a dairy-free version with a lighter coconut flavor, replace the canned coconut milk with 1 ½ cups (360 ml) of unsweetened carton coconut beverage. It is much thinner and less rich than canned coconut milk, so begin with slightly less water and add only enough to reach a pourable consistency. Unsweetened dairy milk can also replace the coconut milk, but it changes the characteristic coconut aroma and makes the pancakes taste more like plain crepes.

Leave out the turmeric or curry powder. Turmeric gives the batter its familiar warm-yellow color and mild earthy note. You can omit it for pale pancakes without changing the method. The curry powder is optional; leaving it out makes the crepes more neutral and lets the accompanying curry provide all the spice. Avoid adding a large amount of extra seasoning to the batter, since strong flavors can compete with the sauce.

Make the pancakes richer or more delicate. A tablespoon of melted butter can replace a tablespoon of the neutral oil for a buttery flavor, though the pancakes will no longer be dairy-free. For a more delicate texture, use a little less batter per pancake and make a finer pattern, but keep enough cross-lines to hold it together. A traditional mold creates an even net; a perforated squeeze bottle is an accessible alternative, not a reason to change the batter into a thick mixture.

Choose a different shape. The cooked net can be folded into triangles, rolled into short cylinders, or left flat and folded at the table. These are serving choices rather than different recipes. Keep the pancake warm while shaping it, because a fully cooled net is more likely to split along its thin strands.

Storage and Reheating

Let leftover roti jala cool, then refrigerate it within 2 hours of cooking. Store the folded pancakes in an airtight container, with parchment between layers if they are sticking together. They keep for 3 to 4 days in the refrigerator. Store curry separately when possible, since sauce makes the delicate pancakes soggy and can make reheating less even.

To reheat, cover the pancakes loosely and warm them in a skillet over low heat with a teaspoon or two of water nearby to create a little steam. Turn them gently once they are warm and flexible. A microwave also works: cover a portion with a barely damp paper towel and heat in short intervals, checking between intervals so the edges do not dry out. USDA FSIS recommends reheating leftovers to 165°F (74°C); use a food thermometer to check the center. The thin strands can firm up after chilling, so gentle heat is preferable to a hot, dry pan.

For longer storage, freeze the cooled pancakes in a sealed freezer-safe container with parchment between them for up to 2 months for best texture. Thaw overnight in the refrigerator, then reheat as above. Freezing may make the net a little more fragile, so handle it gently when separating the layers. Do not leave cooked pancakes at room temperature for extended storage; refrigerate or freeze them promptly.

Frequently Asked Questions

What does roti jala mean in English?
Roti jala is commonly translated from Malay as “net bread” or “net crepe.” “Roti” refers broadly to bread or a flatbread, while “jala” means net. The name describes the lacy appearance of the pancake rather than a filled bread or a yeast-raised loaf.

Is roti jala a pancake or a bread?
For an English-speaking cook, “lacy crepe” or “net pancake” is the clearest description. It is made from a pourable batter and cooked on a hot pan, so its technique is closer to a thin pancake than to a risen bread. It is usually folded and eaten with curry rather than served with sweet toppings.

Can I make roti jala without a roti jala mold?
Yes. Use a clean squeeze bottle with a cap that has several small holes. Test it over the mixing bowl before moving to the pan, and make sure the holes are large enough for a steady stream but small enough to form thin strands. A bottle with one large opening tends to pour a thick line rather than a net.

Why is my roti jala breaking or sticking?
If the strands break as you drizzle, the batter may be too thick, a hole may be blocked, or the pan may be too hot. Thin the batter with a little water and lower the heat. If the cooked pancake sticks, the pan may not be nonstick enough, may need a light film of oil, or may be too cool; let it set before trying to lift it. A fine-mesh strain before resting also helps prevent lumps from disrupting the pattern.

Can I make the batter ahead?
You can mix it a few hours ahead and keep it covered in the refrigerator. Before cooking, bring it out briefly, whisk it well, and check the consistency because flour may settle and the chilled batter may thicken. Add water a tablespoon at a time if needed. For food safety, refrigerate batter containing eggs rather than leaving it at room temperature for an extended period.

Are roti jala supposed to be crispy?
They are generally soft and flexible, with set strands and lightly golden patches rather than a crisp, cracker-like texture. If yours turn brittle, the pan may be too hot, they may be cooking too long, or the pattern may be exceptionally thin. Fold each one while warm and cover it with a towel to help retain its softness.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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