Jamie's Friday Night Feast Cookbook
By Jamie Oliver
Roti jala (lace crêpes)
With coconut milk & turmeric
20 mins plus resting
Not Too Tricky
serves 10
About the recipe
A delicious addition to any curry – work quickly, and remove from the pan while still flexible and before they take on too much colour.
Recipe From
Ingredients
150g plain flour
1 large free-range egg
120ml light coconut milk
1 pinch of ground turmeric
50ml vegetable oil
Method
- In a bowl, combine all the ingredients except the oil, adding a good pinch of sea salt and 200ml of water. Mix until smooth, then leave to rest for 30 minutes.
- Lightly oil a large frying pan, then place on a medium heat.
- Spoon a ladleful of batter into a roti jala mould (you can buy these online) or squeezy bottle, and move in a circular motion to form a thin, lacy spiderweb pattern on the surface of the pan – keep the batter flowing. If using a mould, hold it 3cm above the hot pan and keep it full of batter for the best results.
- Cook for 20 to 30 seconds, or until slightly firm but not brown, then bang out on to a board (do not attempt to flip it).
- Roll up, then repeat with the remaining batter, serving as and when ready.
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