Egg Roti

Ingredients(for 1 large Egg Roti (about 150g))

• 1 cup Whole wheat flour (Atta flour preferred)
• 1/3 cup Water (Room temperature)
• 2 large Eggs (Free-range if possible)
• 1/2 medium Red onion (Finely chopped)
• 1 small Green chili (Deseeded and finely chopped) - optional
• 5 leaves Curry leaves (Thinly sliced) - optional
• 1 small Tomato (Optional, finely diced) - optional
• 1/2 tsp Salt
• 1/4 tsp Pepper (Freshly ground)
• 1 tsp Coconut oil (For cooking)

Instructions

1. 1

   In a mixing bowl, combine whole wheat flour and a pinch of salt. Gradually add water and knead into a soft, smooth dough. Cover and let it rest for 10 minutes.

   10 minutes

   Resting the dough makes the roti softer and easier to roll.

2. 2

   While the dough rests, prepare the egg filling by whisking eggs with chopped onion, green chili, tomato, curry leaves, salt, and pepper until well combined.

   5 minutes

   For extra flavor, add a pinch of turmeric or chopped coriander leaves.

3. 3

   Divide the dough into two equal balls. On a lightly floured surface, roll each ball into a thin circle (about 8 inches in diameter).

   3 minutes

   Aim for even thickness to ensure even cooking.

4. 4

   Heat a non-stick skillet or tawa over medium heat. Lightly brush with coconut oil. Place one rolled-out roti on the skillet and cook for 30 seconds until lightly puffed.

   2 minutes

   Do not overcook at this stage; the roti will cook further with the filling.