| • | Sieve flour and table salt into a bowl.
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| • | Mix ghee, add water gradually and knead until the dough is smooth.
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| • | Let the dough remain for about 2 to 3 hrs to soften.
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| • | Make little balls from the dough, oil the work top with butter and work each ball into a very slim sheet.
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| • | First flatten with oiled palms, now slim it again by pulling the edges.
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| • | Sprinkle the dough sheet with 1 tablespoon butter and fold in edges, shape it into a square.
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| • | Now sprinkling a little flour and roll aside into a paper-thin rectangular sheet.
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| • | Preheat the griddle or pan, lubricate it well with ghee.
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| • | When hot, put roti on it.
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| • | Break one egg in the center of the roti, cautiously spread aside the egg, all over the center piece of it.
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| • | Sprinkle chopped up onions, cilantro, chilies, table salt and pepper.
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| • | Now fold the edges of the roti dough over, only enough to close the egg mixture in.
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| • | Cook for about 2 to3 minutes until golden brown.
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| • | Lift roti with a spatula, lubricate the griddle with ghee, and cook the other side.
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| • | Cut it into 2 or 4 pieces.
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| • | Serve red-hot or cold.
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