Entree: Uganda – Rolex (Thin fried chapati rolled around a seasoned omelette and vegetables, a popular Ugandan street-food wrap)
Serving Size: 4
Approximate Time
Prep
40 min
Cook
8 min
Additional
30 min
Total
1 hr 15 min
Ingredients
- For the chapati dough:
- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) salt
- 2 tbsp (30 ml) vegetable oil plus extra for frying
- 1 cup (240 ml) warm water (adjust as needed)
- For the omelette filling:
- 4 large eggs, approx. 200 g total
- 1 small tomato, chopped, approx. 4 oz (115 g)
- 1/2 small onion, finely chopped, approx. 2 oz (60 g)
- 1/2 cup (75 g) thinly sliced cabbage (optional)
- 1/4 tsp (1 g) salt
- Freshly ground black pepper, to taste
- 2 tbsp (30 ml) vegetable oil for frying
- Optional additions:
- 1 small chili, finely chopped, approx. 0.2 oz (5 g)
- Chopped fresh cilantro or green onion, small handful, approx. 10 g
Instructions
1. In a large bowl combine the flour and salt. Stir in 2 tbsp (30 ml) oil, then gradually add warm water, mixing until a soft, non-sticky dough forms. Knead 5–7 minutes until smooth.
2. Cover the dough with a damp cloth and let rest 20–30 minutes. Divide into 8 equal balls. Lightly oil each ball and flatten.
3. On a floured surface, roll each ball into a thin circle about 7–8 inches (18–20 cm) in diameter.
4. Heat a heavy skillet or griddle over medium-high heat and brush lightly with oil. Cook each chapati 1–2 minutes per side until golden brown spots appear and edges puff; keep warm wrapped in a clean cloth.
5. Meanwhile, beat the eggs with salt and pepper. Stir in chopped tomato, onion, cabbage, and optional chili or herbs.
6. Heat 2 tbsp (30 ml) oil in a nonstick skillet over medium heat. Pour a portion of the egg mixture and tilt the pan to make a thin omelette roughly the size of a chapati. Cook until just set, about 1–2 minutes per side. Repeat to make 4 omelettes.
7. To assemble, place one omelette on a warm chapati, fold in the sides and roll tightly to enclose the filling. Serve hot, eating by hand or wrapped for takeaway.
