Ugandan Rolex

Make the chapati dough: mix 300 g wheat flour with 1 tsp salt, pour in 180 ml warm water and 20 ml oil, then knead for 8–10 minutes until smooth. Cover and let rest for 20–30 minutes.

Divide the dough into 3 equal pieces, shape into balls, and roll each one out into a thin round about 2–3 mm thick, dusting with flour as needed.

Heat a skillet over medium heat. Brush each round with a little of the remaining oil and fry for 1–2 minutes per side, until golden spots appear; keep the finished chapatis covered.

For one rolex, beat 2 eggs with a pinch of salt and black pepper to taste. Heat 1 tsp oil in the skillet, pour in the eggs in a thin layer, and immediately scatter a third of the onion, tomatoes and cabbage over the top.

Cook the omelette for 1–2 minutes until the bottom sets, carefully flip, and cook for about 30 seconds more. Place one warm chapati on top and heat together for 10–20 seconds.

Transfer the omelette with the chapati onto a plate, arrange the filling along the center, fold in the edges and roll up tightly.

Repeat steps 4–6 twice more with the remaining eggs, vegetables and chapatis. Serve the rolexes hot, wrapped in paper or a napkin.