Sieve the flour into a deep bowl.

Add all the other ingredients.

Whisk till you have a runny batter consistency. Strain the batter to remove any lumps.

Test with the roti jala funnel. You want a batter that is runny enough to just flow freely through the holes of the funnel. If it's not coming out as smooth and in little drips, add a little more water till you have your consistency.

Heat a non-stick frying pan till it's rather hot but not smoking.

Use a piece of kitchen paper, fold it up into several layers. Dip the corner into oil and lightly wipe the surface of the pan. (When I use my good non-stick pan, I don't even bother about this step)

Scoop the batter into the funnel, and let it flow into the pan making several circular motions.

I like a roti jala that has wide holes in the middle but some people prefer more batter and little holes.

Let it cook for about 5 seconds. Do not flip it over, take it out of the pan onto a plate and roll it into a cylinder or some like to fold it into a triangle. Your choice.