Chapati Roll (Rolex-Style Egg & Vegetable Wrap)

Name: Chapati Roll (Rolex-Style Egg & Vegetable Wrap)
Yield: 6
Cuisine: South Sudan
Ingredients: All-purpose flour (for the chapati) — 300 g (2.5 cups); Salt — 1/2 tsp (2.5 ml); Vegetable oil, plus extra for cooking — 1 tbsp (15 ml); Warm water — 180-200 ml (3/4-scant 1 cup); Large eggs (for the filling) — 4; Small onion, finely sliced — 1; Tomato, finely sliced — 1; Cabbage or bell pepper, shredded — 1/2; Salt and pepper, — to taste; Hot sauce or chili, to serve (optional)

The Quirky Foodster Team

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Servings

Ingredients

All-purpose flour (for the chapati) — 300 g (2.5 cups)
Salt — 1/2 tsp (2.5 ml)
Vegetable oil, plus extra for cooking — 1 tbsp (15 ml)
Warm water — 180-200 ml (3/4-scant 1 cup)
Large eggs (for the filling) — 4
Small onion, finely sliced — 1
Tomato, finely sliced — 1
Cabbage or bell pepper, shredded — 1/2
Salt and pepper, — to taste
Hot sauce or chili, to serve (optional)

Method

Make the chapati dough: mix the flour and salt, then work in the oil and warm water gradually until a soft, smooth dough forms. Knead for 5 minutes.
Cover and rest for 15 minutes, then divide into 4 balls and roll each into a thin round about 20 cm (8 in) across.
Cook each chapati on a hot, lightly oiled skillet for 1-2 minutes per side until lightly browned and cooked through.
Keep warm.
In a small bowl, whisk one egg with a portion of the sliced onion, tomato and cabbage, and season with salt and pepper.
Pour the egg mixture onto the hot skillet in a round roughly the size of the chapati and cook for 1-2 minutes until just set.
Lay a cooked chapati directly on top of the egg while both are still in the pan, then flip the whole stack together so the egg sits on top of the chapati.
Add a little hot sauce if desired, then roll the chapati and egg up tightly into a wrap.
Repeat for the remaining eggs and chapatis, and serve warm.

Introduction: South Sudan's growing cities have close food ties to neighbouring East Africa, and the chapati roll – a soft chapati wrapped around a fried egg and vegetables – is one of the clearest examples.

Cultural Background: South Sudan's growing cities have close food ties to neighbouring East Africa, and the chapati roll – a soft chapati wrapped around a fried egg and vegetables – is one of the clearest examples. Cooked to order on charcoal stoves at street corners across Juba, it is a fast, filling snack for commuters and workers on the move.

Tips: Cooking the egg directly under the chapati in the pan, rather than separately, is the classic technique that binds the two together. Roll the wrap tightly while it's still warm and pliable for the neatest result.

Variations: Add slices of cooked sausage or leftover shredded meat inside the roll for a heartier snack. Add avocado slices for a South Sudanese twist using local produce. Vegetarian as written (contains egg); not suitable for a strict vegan diet without substitution.

Storage: Best eaten fresh; if needed, wrap and refrigerate for up to 1 day.

Reheating: Reheat briefly in a dry skillet or wrapped in foil in a low oven until warmed through.

Nutrition: Approx. 310 kcal, 11 g protein, 10 g fat, 45 g carbohydrate, 3 g fibre per serving.

FAQs:

Q: Can I make the chapatis ahead of time?

A: Yes, cook them in advance and reheat briefly on the skillet before assembling the rolls.

Q: Is this dish vegetarian?

A: Yes, as written it is vegetarian; simply skip the optional meat variation to keep it plant-based aside from egg.