Rolex

Instructions

In a large mixing bowl, combine the flour, salt, and sugar (if using).

Add the vegetable oil or melted butter and mix well.

Gradually add the warm water, mixing until a soft dough forms. If the dough is too dry, add a little more water, a tablespoon at a time.

Knead the dough on a lightly floured surface for about 5-7 minutes, or until it is smooth and elastic.

Cover the dough with a damp cloth and let it rest for at least 30 minutes.

Divide the dough into small balls, about the size of a golf ball.

On a lightly floured surface, roll each ball into a thin circle, about 6-8 inches (15-20 cm) in diameter.

Heat a non-stick skillet or griddle over medium heat.

Place a rolled-out dough circle onto the hot skillet.

Cook for about 1-2 minutes, or until bubbles start to form on the surface and the bottom is golden brown.

Flip the chapati and cook the other side for another 1-2 minutes.

Brush the cooked chapati with a little oil or melted butter, if desired.

Repeat with the remaining dough balls, stacking the cooked chapatis on a plate and covering them with a clean cloth to keep them warm.

In a bowl, whisk the eggs and season with salt and black pepper.

Stir in the finely chopped onion, tomato, green bell pepper, and grated carrot (if using).

In a large skillet, heat the vegetable oil or butter over medium heat.

Pour the egg mixture into the skillet and cook, stirring gently, until the eggs are scrambled and cooked through.

Place a cooked chapati on a flat surface.

Spoon a portion of the scrambled egg mixture onto one side of the chapati.

Roll the chapati around the egg filling to create a wrap.