Step 1

In a large bowl, combine the flour, sugar, salt and stir to combine.

Step 2

Add oil and stir to combine.

Step 3

Add the water gradually, stirring in between additions. You want a soft dough without it being to sticky or dry.

Step 4

Scrape the shaggy dough on to a clean countertop. Knead the dough for 10-15 minutes or until the surface of the dough is smooth and no longer sticky. The dough can also be kneaded in a stand mixer with a dough hook attachment.

Step 5

Oil the surface of the dough and place it into an oiled bowl, cover with plastic wrap and allow it to rest for 20-30 minutes.

Step 6

Divide the dough into 6 equal pieces and shape each into a ball. Keep the dough covered to prevent the dough from drying out.

Step 7

Use a rolling pin to roll the dough out into a 10-inch diameter circle. Use a pastry brush and apply vegetable oil over the surface of the dough. Starting from the bottom edge roll the dough up into a tight rope.

Step 8

Coil the rope on itself like a snail. Set aside and shape the remaining dough balls.

Step 9

Gently press the coils flat and roll out with a rolling pin to 8 inches in diameter.

Step 10

Warm a griddle on medium heat.

Step 11

Add 1 teaspoon of oil to the griddle, swirl to coat the pan. Place the rolled out chapati on the pan and flip when golden ~2-3 minutes. Transfer to a paper towel lined plate. Serve warm.

Step 12

In a large cup, crack in 2 eggs.

Step 13

Add the tomato, onion, bell pepper, and salt. Beat well.

Step 14

Warm a griddle on medium heat.

Step 15

Add 2 tsp. of vegetable oil to the hot pan and pour in the egg mixture. Swirl the pan to coat the entire surface with egg. Cook for 1-2 minutes or when the egg is set up/cooked enough to flip. Flip and cook the other side.

Step 16

Place the omelette on a warm chapati and roll them up. Serve warm.