Add the flour and salt into a bowl, then add the water a little at a time to make a dough (you don’t always need to use a full cup)
Knead the dough – it shouldn’t be sticky or too soft (add a little flour if it feels too soft)
Take the dough and divide it into round balls smaller than a fist. Once all the dough is used up brush with oil and allow to sit for 20 minutes
After 20 minutes roll each of the dough balls into large pancakes not too thick – a quarter inch at most.
On an oiled flat pan fry the chapati, turning frequently so it doesn’t burn
On an oiled flat pan fry the chapati, turning frequently so it doesn’t burn
Crack eggs into a dish
Add the carrot, onion and pepper to the egg
Add some grated cabbage and chilli’s (Optional)
Add some grated cabbage and chilli’s (Optional)
Add some grated cabbage and chilli’s (Optional)
Pour the mix onto a hot pan and spread so it’s quite thin
Cook through
Place the chapati on top of the egg as you cook the other side – the heat helps to make the chapati roll better
Remove from the heat placing the chapati side down, add sliced tomato and roll