Roti with Egg: The Simple, Satisfying Flatbread and Scrambled Egg Meal

Ingredient Overview & Easy Swaps

Essentials

• Flour (200g, about 1½ cups):
  All-purpose flour is classic. Use whole wheat for more fiber or gluten-free flour for dietary needs.

• Water (100ml, about ⅓ cup + 1 tbsp):
  Lukewarm for soft roti.

• Salt (1 tsp):
  For flavor.

• Oil (2 tbsp, plus a little for the pan):
  Neutral oils like vegetable, canola, sunflower, or light olive oil work great.

• Eggs (2 large):
  Fresh and ready to scramble.

Optional Add-Ons

• Fresh herbs: Chopped cilantro, parsley, or chives in the eggs or roti.

• Black pepper or chili flakes: For a little kick.

• Cheese: Stir a handful into eggs for a richer flavor.

• Vegetables: Add chopped tomatoes, onions, or greens to scrambled eggs.

Nutrition Facts (Per Serving: 1 roti + ½ eggs)

• Calories: ~210 kcal

• Protein: 7g

• Carbohydrates: 28g

• Fat: 7g

• Fiber: 1g

• Sodium: ~410mg

• Nutrition will vary with flour, added ingredients, and toppings.

Step-by-Step Instructions: Homemade Roti & Scrambled Eggs

1. Make the Roti Dough

• In a mixing bowl, combine the flour and salt.

• Gradually add the water and 1 tbsp oil, mixing until a shaggy dough forms.

• Knead for 3–5 minutes until the dough is smooth and soft but not sticky. Add a little extra water or flour as needed.

• Cover and let rest for at least 10 minutes while you prep the eggs.

2. Prepare and Cook the Roti

• Divide dough into 4 equal balls.

• Roll each ball out on a floured surface into a thin circle (about 7–8 inches across).

• Heat a skillet or flat pan over medium-high heat. Add a drop of oil and swirl to coat.

• Place the first rolled roti in the pan. Cook for about 2 minutes, or until you see bubbles and golden spots appear.

• Flip and cook for another 2 minutes on the other side. Brush with a bit more oil if you like extra softness.

• Stack cooked rotis in a towel to keep warm while you finish the rest.

3. Scramble the Eggs

• Crack 2 eggs into a bowl, add a pinch of salt, and whisk.

• Heat a nonstick skillet over medium heat. Add the last 1 tbsp oil.

• Pour in eggs and let them sit for a few seconds. Gently stir with a spatula until just set but still soft and creamy.

• Remove from heat promptly to preserve texture.

4. Serve

• Place warm rotis on plates.

• Top with or serve alongside scrambled eggs.

• Garnish with herbs or optional toppings to your taste.

• Enjoy immediately while soft and fresh!

Tips & Tricks for Great Roti and Eggs

• Rest the dough: Even a 10-minute rest makes the roti easier to roll and softer on the plate.

• Don’t overcook the eggs: Remove them from the pan just before fully set—they finish cooking with residual heat.

• Keep rotis soft: Stack and cover in a kitchen towel as they come off the pan.

• Make ahead: Roll out rotis ahead of time and keep covered, or cook and reheat briefly in a hot pan.

• Reheat leftovers: Roti stay soft if reheated in a covered pan with a little steam.

Creative Serving Ideas

• Breakfast Wrap: Roll eggs, spinach, and salsa in a warm roti for a quick wrap.

• With chili sauce or chutney: Spoon your favorite hot sauce, tamarind, or mango chutney on the side.

• Add veggies: Sauté onions, tomato, or greens and fold into the scrambled eggs before serving.

• Make an egg "roti roll": Stuff scrambled eggs inside a roti, roll up, and slice for a portable snack.

Frequently Asked Questions (FAQ)

Q: Can I use store-bought rotis?
A: Absolutely! Fresh makes a big difference, but store-bought or frozen is a great shortcut.

Q: Can I use egg whites instead of whole eggs?
A: Yes! Use 3–4 egg whites in place of 2 whole eggs.

Q: Is this gluten-free?
A: Use a gluten-free baking flour mix for the rotis.

Q: Can I double or halve the recipe?
A: Yes—this recipe is flexible. Just keep the ratios the same.

Q: Can I add flavors to the roti?
A: Stir in herbs, ground cumin, or even chopped spinach for extra color and flavor.