Roti Telur Recipe

• 10 oz All purpose flour
• 1/2 Cup ghee
• 1-2 Red onions, finely chopped
• 4-6 Sprigs cilantro, finely chopped
• 1 Egg for each dough sheet
• 2-3 Fresh green or Jalapeno chilies, finely sliced
• 1/2 Cup water
• Salt and pepper to taste

• Sieve flour and salt into a bowl.
• Mix ghee, add water gradually and knead till the dough is smooth.
• Let the dough rest for about 2 to 3 hrs to soften.
• Make small balls from the dough, oil the work top with ghee and work each ball into a very thin sheet.
• First flatten with oiled palms, now thin it again by pulling the edges.
• Sprinkle the dough sheet with 1 tsp ghee and fold in edges, shape it into a square.
• Now sprinkle a little flour and roll out into a paper-thin rectangular sheet.
• Preheat the griddle or pan, grease it well with ghee.
• When hot, put roti on it.
• Break one egg in the middle of the roti, carefully spread the egg, over the middle portion of it.
• Sprinkle chopped onions, cilantro, chilies, salt and pepper.
• Now fold the edges of the roti dough over, just enough to close the egg mixture in.
• Cook for about 2 to3 minutes until golden brown.
• Lift roti with a spatula, grease the griddle with ghee, and cook the other side.
• Cut it into 2 or 4 pieces.
• Serve hot or cold.