Egg Roti (Nut-Free)

Ingredients

• 1 cup All-Purpose Flour
• 1/2 cup Water
• 1/4 teaspoon Salt
• 2 tablespoons Vegetable Oil (Sunflower)
• 2 large Eggs
• 1/4 medium Onion
• 1/2 small Green Chilies
• 3 leaves Curry Leaves
• 1/4 teaspoon Turmeric Powder
• 1/4 teaspoon Black Pepper

Instructions

1. 1In a medium bowl, combine the 1 cup of All-Purpose Flour, the 1/2 cup of Water, and the 1/4 teaspoon of Salt. Mix until a soft dough forms. Turn the dough out onto a clean surface and knead for 5 minutes until smooth. Cover the bowl with a clean kitchen towel and let the dough rest for 15 minutes.
2. 2While the dough rests, prepare the filling. Finely chop the 1/4 medium Onion and the 1/2 small Green Chilies. Roughly chop the 3 leaves of Curry Leaves. In a separate medium bowl, whisk the 2 large Eggs. Add the chopped onion, green chilies, curry leaves, 1/4 teaspoon Turmeric Powder, 1/4 teaspoon Salt, and 1/4 teaspoon Black Pepper to the whisked eggs. Stir everything together until well combined.
3. 3Divide the rested dough into two equal portions. On a lightly floured surface, roll each portion into a thin circle, about 6-8 inches in diameter.
4. 4Place a 10-inch non-stick skillet or griddle over medium heat (350°F / 175°C). Add 1 tablespoon of the 2 tablespoons Vegetable Oil (Sunflower) to the skillet and let it heat up for 1 minute until shimmering.
5. 5Carefully place one of the rolled dough circles into the hot skillet. Pour half of the egg mixture evenly over the dough. Cook for 3-4 minutes, or until the bottom of the roti is golden brown and the egg is mostly set.
6. 6Using a spatula, carefully flip the roti over. Cook the second side for another 3-4 minutes, or until the roti is golden brown and the egg is fully cooked through. Remove the cooked roti from the skillet and set aside.
7. 7Add the remaining 1 tablespoon of Vegetable Oil (Sunflower) to the skillet and let it heat for 1 minute. Repeat the cooking process with the second dough circle and the remaining egg mixture, cooking for 3-4 minutes per side until golden brown and cooked through.
8. 8Serve the Egg Roti hot.

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