Savannah’s Roti Rolls with Egg and Cabbage

METHOD

Step 1

Prepare the dough.

In a large mixing bowl, combine the flour and oil. Slowly add water, a little at a time, and knead the mixture into a firm, smooth dough. Cover and leave to rest (for at least 10–15 minutes) while you prepare the fillings.

Step 2

Make the cabbage filling.

Heat the oil in a large frying pan over a medium-high heat. Add the cumin seeds and green chillies and sauté for a few seconds. Stir in the cabbage and turmeric, season with salt. Cook until the cabbage is soft and no moisture remains. Transfer the cabbage to a bowl and set aside.

Step 3

Make the omelette.

Beat 1 egg at a time in a small bowl, season with a little salt. Place a small frying pan over a high heat and add a little oil. Once hot, pour in the egg and swirl to form a thin, even layer – a delicate omelette. Cook without disturbing until just set, remove from the pan and set aside. Repeat with the remaining eggs.

Step 4

Roll the roti.

Divide the rested dough into equal-sized balls, enough for 2 per person. Dust with flour and roll out into flat discs of medium thickness (around 5mm).

Cook the roti.

Heat a tawa or griddle pan over medium heat (a frying pan will also do nicely). Place a rolled-out roti on the hot dry pan and cook until bubbles start forming. Flip and cook on the other side, applying light pressure with a dry cloth. Flip again, pressing gently, and cook until golden brown spots appear on both sides. Keep warm on a clean plate covered with a tea towel. Repeat until all rotis are cooked.

Step 5

Assemble and enjoy.

Lay each roti flat on a clean board or surface. Place an egg omelette on top, fill with cabbage and roll into a simple delight.

NOTE

*These Roti Rolls lend themselves to many flavourful fillings. Savannah is fond of topping the cabbage with a few slices of cooked sausage. Raid fridges, fill freely.