Ugandan Rolex

Ingredients

• 250g plain flour
• 1/2 tsp salt
• 1 tbsp sugar
• 150ml warm water
• 3 tbsp sunflower oil, plus more for frying
• 4 eggs
• 1 small onion, finely sliced
• 1 tomato, finely chopped
• 1/2 green pepper, finely chopped
• 1/4 small cabbage, finely shredded
• 1 green chilli, finely chopped (optional)
• 1/4 tsp salt for the eggs
• 1/4 tsp black pepper
• 1 small bunch coriander, chopped

Before you cook

• Mix the flour, 1/2 tsp salt and sugar in a bowl, then add the warm water and 1 tbsp of the oil.
• Knead the dough for 6 minutes until it is soft and smooth, then rub it with a little oil, cover it and rest it for 20 minutes.
• Slice the onion, chop the tomato, pepper and chilli, and shred the cabbage very finely.
• Beat the eggs in a bowl with the salt and pepper.

Steps

1. Divide the rested dough into two balls.
2. Roll one ball out into a thin round, brush it with oil, then roll it up into a rope and coil the rope into a spiral.
3. Flatten the spiral and roll it out again into a round about 20cm across, which is what gives chapati its layers.
4. Repeat with the second ball of dough.
5. Heat a frying pan over medium-high heat with a teaspoon of oil.
6. Cook one chapati for 90 seconds until brown spots appear underneath, then flip it and cook the other side for 90 seconds.
7. Press the edges down with a spatula as it cooks so the layers puff, then move it to a plate and cover it.
8. Cook the second chapati the same way.
9. Stir the onion, tomato, pepper, cabbage, chilli and coriander into the beaten eggs.
10. Wipe the pan, add a tablespoon of oil, and pour in half the egg mixture.
11. Spread it into a thin round and cook for 2 minutes until set underneath.
12. Lay a chapati directly on top of the wet side of the omelette and press it down.
13. Flip the whole thing over so the chapati is underneath and cook for 30 seconds.
14. Slide it onto a board, roll it up tightly from one edge, and cut it in half on the diagonal.
15. Make the second rolex the same way and eat both while hot.