Roti Jala

300 grams (about 2 1/2 cups) all-purpose flour
1 teaspoon salt
Scant 1/4 teaspoon turmeric
3 ounces coconut milk
2 cups water, divided
3 large eggs
2 tablespoons light vegetable oil
Oil for greasing

Sift flour, salt and turmeric into a medium-sized mixing bowl. Mix coconut milk and about a third of the water. Make a well in the center of dry ingredients. Pour in coconut milk mixture, eggs, another third of the water, and oil. Using a wooden spoon, gradually incorporate flour into the liquid to make a smooth, thick batter free from lumps. Do not over-mix.

Stir in remaining water. Strain batter through a fine sieve to remove any lumps. Cover bowl with plastic wrap. Let rest for 20-30 minutes.

Heat a heavy iron griddle or non-stick pan over medium heat and brush surface lightly with oil.

Stir batter. Dip roti jala mould into it, filling it about half-full. Moving in steady concentric circles, form fine, lacy pancakes.

Once roti jala is lightly colored, remove using a spatula and place, top-side down, on a plate. (There is no need to cook both sides.) Fold into wedges or form into small neat rolls.

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