200 g plain (all-purpose) flour
1/2 tsp fine salt
400 ml milk
2 tbsp oil
oil, for greasing
1. MAKE THE BATTER
Mix all the batter ingredients together. Beat the batter until it is smooth. Strain to remove any lumps. Set the mixture aside to rest for at least 20 mins. (Place it in the refrigerator if it is left to rest longer.)
2. HEAT THE PAN
Lightly grease a crepe pan or flat plan with oil. Heat over a low-medium flame.
3. POUR THE BATTER
Scoop come batter up using the Roti Jala dispenser. Using a circular motion, drizzle the batter onto the pan to form a thin lacy pancake. Hold a small plate or bowl underneath the dispenser to prevent any excess batter from dripping onto the pan. The Roti Jala is cooked once it pulls away from the pan easily (about 3 min). Fold it into quarters then remove. Do not flip it as you would a pancake. Continue with steps 3 and 4, stirring the batter each time (as flour tends to sink to the bottom).
4. SERVE THE ROTI JALA
Cover the Roti Jala with cling film or a clean moist tea towel until it is ready to be served.