What is the name of the thin, lacy Malaysian crepe?

The thin, lacy Malaysian crepe is called roti jala. The name means “net bread” or “net roti”: roti refers to bread or flatbread, while jala means “net” or “web.” Its distinctive appearance comes from drizzling a runny batter across a hot pan in overlapping circular lines.

The batter is usually made with wheat flour, eggs, milk or coconut milk, water and a little turmeric, which can give the finished crepe a yellow hue. A special cup or container with several small openings makes the characteristic lace pattern easier to create. Once cooked, the delicate sheet is commonly folded or rolled.

Roti jala is associated with Malay, Minangkabau and Acehnese food traditions and is eaten in Malaysia, Indonesia and Singapore. It is especially popular at weddings, festivals and tea-time gatherings. Unlike rice-based string hoppers, roti jala uses wheat flour and is pan-fried in one layer. It is most famously served alongside curry, often replacing rice as a way to scoop up the sauce.