Chapati fried with egg

Instructions

1. Place the flour and salt into a large bowl. Add about 1 cup warm water to flour mixture and mix until a soft dough is formed. Add ½ tsp sunflower oil and continue to knead the dough.
2. Divide dough into 12 equal pieces and roll into balls. Flatten each ball between the palms of your hands and dust with flour. Roll each ball out to a 15 cm circle.
3. Heat a frying pan on high heat, then reduce heat to medium-low. Add 1 rolled chapatti to the pan and cook for about 10 seconds, pressing with a fork until the dough begins to puff up. Turn and cook the other side in the same way. Add a drizzle of sunflower oil, and flip over again. The chapatti is cooked when brown patches appear on the surface. Remove from the heat and set aside.
4. Place 1-2 eggs into a small bowl and beat together. Heat a little oil in the chapatti pan, then pour half of the egg mixture into the pan.
5. Place a chapatti on top of the egg mixture and pour the remaining egg mixture over the top of the chapatti. Flip the chapatti over. Once cooked, remove from the pan and place on a plate.
6. Repeat until all chapatti dough is cooked. Serve.