Add the flour, turmeric and salt to a large bowl and make a well in the centre. Add the egg and gradually start to whisk in the flour from the edge of the well. Slowly add the coconut milk and water, whisking constantly until you have a smooth, lump free batter. Transfer the batter to a squeezy bottle.
Preheat a crepe pan or large frying pan and lightly grease with oil.
When the pan is hot, add the batter in a circular lacy pattern, leaving some gaps. Cook for 2-3 minutes on each side until lightly golden.
Once cooked, either loosely roll like a cone or fold in the two opposite ends of the roti jala a few centimetres in, and then roll it lengthwise as a log.