These wonderful Roti Jala were made following a recipe in "Flatbreads and Flavors" by Naomi Duguid and Jeffrey Alford. We made a coconut chicken curry that was very loosely based on their recipe for Gulai Ayam.
There are roti jala dispensers available for sale in Malaysia (and perhaps in Toronto as well) but it is easy to improvise. Here are the dispensers we tried with varying success. The squeeze bottle gave, by far, the best results for us. (edit March 2012: Please see the roti jala we made using an actual Malaysian roti jala mould))
The batter is put on in a steady circular stream to mimic lace. It is cooked until some gold shows, then turned and cooked on the other side. Judging from roti jala we saw on the internet, we like our roti jala more golden and crispy than some people.
We were so excited that we made a video.
Once the roti jala are cool, they can be safely stacked without fear of them sticking together. They can be made in advance.
Just before serving, each roti jala is reheated on the tava, folded in half and then into a cone shape to show off the lacy effect..
roti jala and coconut chicken curry
We were using a library copy of "Flatbreads and Flavors" by Naomi Duguid and Jeffrey Alford. We were so amazed by the book that we ordered our own copy. How thrilling it was that it arrived on the day the library copy was due!