Sri Lankan Egg Roti Recipe -

Combine flour, water, salt, oil in a bowl and mix well
Transfer the combined dough into a surface, knead the dough for 5-6 mins, until its smooth & soft ( Add flour to the work surface and on top of the dough, if it is too sticky)
Portion the dough into 4 equal portions
Using your palm in a circular motion, shape them into smooth balls
Add oil to a deep tray and add the prepared dough balls inside the tray with oil (the dough balls need to be submerged in oil) Leave at room temperature for 2 hours.
In a separate bowl, add the eggs, red onion, salt, pepper, chilli flakes and curry leaves and mix well
After the dough has rested for 2 hours, take them out of the oil and flatten the dough in a clean surface using your palm and fingertips until you have a thin circular shaped roti
Heat pan with 1 tsp of oil on a medium heat
Once the pan is heated cook the prepared roti on the pan
When one side is cooked halfway, add 1/4 of the egg mixture on to the roti and bend each side halfway. it should resemble a square
Once eggs are cooked turn the other side and cook until brown in colour & cooked.
Serve it warm

Sri Lankan Egg Roti Recipe