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 Indian
Recipes - Egg Roti Indian Recipe
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Breads
and Papadums Recipes - Egg Roti
Ingredients
Method:
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Save a little flour for
dredging. Gradually mix the water into the remaining
flour until you have a stiff dough. Knead well until
smooth, cover with a damp cloth and leave to stand
for 20 minutes.
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Knead the dough again then
divide it into 8 portions and roll them into thick
rounds. Take 1 at a time, spread a little ghee on
the surface, roll it into a ball then roll it out
again, keeping the remaining dough covered while
working. Take 1 round, brush both sides with ghee
then fry lightly on a frying pan (skillet) on both
sides.
-
Break 2 eggs on to one side and
let them spread out over the roti. Sprinkle with
salt, pepper and chili powder, if using. Add a
little more ghee to the edges of the roti then turn
it over when the eggs have set slightly. Fry until
golden brown on both sides.
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