# The Ugandan Rolex You Can Eat One-Handed > Soft chapati wrapped around a garlicky vegetable omelet, folded into a log you can carry out the door. - Title: The Ugandan Rolex You Can Eat One-Handed · Taste of Home - Summary: Soft chapati wrapped around a garlicky vegetable omelet, folded into a log you can carry out the door. Lay the warm chapati onto the eggs while they're still… - Keywords: ugandan food, breakfast, street food, chapati, eggs, Ugandan, Rolex, Eat, One-Handed, Taste of Home - Source: Taste of Home — https://tasteofhome.com/recipes/east-african-rolex-rolled-eggs - Read time: 3 min - Topics: ugandan food, breakfast, street food, chapati, eggs ## Not the watch In East Africa, a rolex is a street food staple: soft pan-fried flatbread wrapped around a hot vegetable omelet. The name is shorthand for rolled eggs. > A rolex is not always a watch. ## Uganda's breakfast burrito Chapati goes around the omelet and folds into a log you can eat with one hand. No plate, no fork, no sitting down. > our version of a breakfast burrito that can be enjoyed at any meal ## Use all-purpose flour AP flour gives the chapati enough structure to hold its shape once rolled. Bread flour makes the dough too springy to roll out thin. ## Butter does double duty Softened butter cut into the dough makes the chapati flaky and tender. A separate half teaspoon goes in the skillet for each omelet. ## Onion in the dough too Three tablespoons of grated onion get worked into the chapati itself, while sliced red onion cooks down for the filling. Onion twice, two ways. ## Tomatoes bring the juice Fresh diced tomatoes soften without collapsing, adding acid and moisture. Their liquid also steams the onion and garlic as the filling comes together. ## Cilantro at the end Roughly chopped leaves go in last for a fresh, herbal lift. If cilantro tastes soapy to you, parsley works just as well. ## Two eggs per rolex Sixteen eggs make eight servings. Two per omelet keeps it thin enough to roll neatly instead of bunching up inside the bread. ## Mix, knead, rest Combine flour and salt, cut in butter, stir in warm water and grated onion. The dough will be sticky. Knead 8 to 10 minutes, then rest 30. ## Flour your hands, not the dough If it still feels tacky after resting, dust the work surface and your hands instead. Working more flour into the dough makes the chapati tough. ## One minute per side Divide into eight, roll each into a circle, and cook in a dry cast-iron skillet over medium heat until lightly browned. Keep them warm. ## Build the filling in order Olive oil, then onion for 3 to 4 minutes, then garlic for one. Garlic goes in after the onion softens so it doesn't burn and turn bitter. ## Roll while it's still wet Pour the beaten eggs, scatter 2 tablespoons of filling, then press a warm chapati on while the eggs are slightly liquid. It welds itself. > the chapati will seal itself right to the filling ## Four ways to change it Swap in bell pepper, cabbage or carrot. Add cheddar or feta before the chapati. Stir cayenne or harissa into the eggs. Tuck in sausage or bacon. ## Reheat in a dry skillet Wrapped airtight, leftovers keep three to four days. Skip the microwave and use a dry pan over medium heat to bring the texture back. ## Prep ahead, but not fully Dough and filling can be made a day early and refrigerated. Cook the eggs fresh. Freezing an assembled rolex turns the eggs watery and rubbery. ## Eat it with your hands Traditionally wrapped in paper and eaten standing up. Serve with chili sauce or ketchup on the side, or chai tea for a bigger morning. ## Key takeaway Lay the warm chapati onto the eggs while they're still glossy and it seals itself, no toothpicks or foil needed.