Ugandan Rolex
A soft chapati rolled around a thin vegetable omelet for a beloved Ugandan street meal.
Equipment
- Mixing bowl
- Rolling Pin
- Large skillet or griddle
- Small bowl
- Flexible spatula
Ingredients
Chapati
- 2 cups all-purpose flour plus more for rolling
- 1 tsp fine salt
- 2 tbsp neutral oil plus more for cooking
- 3/4 cup warm water as needed
Vegetable Omelets
- 8 large eggs
- 1 cup finely shredded green cabbage
- 1 medium tomato seeded and diced
- 1/2 medium green bell pepper finely diced
- 4 whole scallions thinly sliced
- 1/2 tsp fine salt
- 1/4 tsp ground black pepper
- 2 tbsp neutral oil for cooking
Instructions
Make Chapati:
- Mix the flour and salt. Add the oil and enough warm water to form a soft dough. Knead for 5 minutes, cover, and rest for 20 minutes.
- Divide into four balls. Roll each into a thin 9-inch round and cook on a lightly oiled skillet for 1 to 2 minutes per side until flexible with irregular brown spots. Keep covered.
Cook Omelets:
- Beat two eggs with one-quarter of the cabbage, tomato, pepper, scallions, salt, and pepper.
- Heat 1 1/2 teaspoons oil in the skillet. Pour in the egg mixture and cook into a thin round, turning once. Repeat to make four omelets.
Roll:
- Place each hot omelet on a chapati, fold in the sides slightly, and roll snugly.
- Serve whole in paper or cut diagonally into halves.
Notes
- Keep the vegetables finely chopped so the thin omelet rolls without tearing.
- Cover cooked chapati with a towel so they remain pliable.
Nutrition
Calories: 470kcalCarbohydrates: 53gProtein: 20gFat: 20gSaturated Fat: 5gCholesterol: 370mgSodium: 690mgFiber: 4gSugar: 4g