Steps
- Whisk 150g of all-purpose flour, 1 large egg, 120ml of light coconut milk, 1 pinch of ground turmeric, 1 pinch of sea salt, and 200ml of water until smooth. Rest for 30 minutes.
- Lightly oil a large skillet and heat over medium heat. Pour the batter into a squeeze bottle and draw continuous overlapping loops across the pan to form a thin net.
- Cook for 20-30 seconds, until set but still flexible and pale; do not flip. Slide onto a board, roll up, and repeat with the remaining batter.