| 1. | Mix flour, salt, sugar and milk. Add 2 tbsp + 2 tsp/40 ml water. Mix. Add enough of remaining water (2 tbsp/30 ml), 1 tbsp/15 ml at a time, mixing after each addition, till dough forms a soft ball (stop adding water before dough becomes very wet and sticky). Knead till dough is smooth and elastic (about 5 minutes). Keep covered with a damp cloth about 30 minutes. |
| 2. | Rub hands with a few drops of oil. Knead dough briefly. Make 4 balls about 1½ inch/3.8 cm in diameter. Keep covered with a damp cloth. |
| 3. | On a floured board, roll a ball of dough into a flat round 8 inch/20 cm in diameter. Spread ½ tsp/2.5 ml oil all over the top surface of the round. |
| 4. | Starting at one edge, tightly roll up round. With palms of both hands roll back and forth till extended to 12 inch/30 cm long. Wind around one end into a flat coil. Put free end over centre top of coil. Press down free end gently. Flatten coil slightly. |
| 5. | Make remaining balls into coils in the same way as in step 3 and step 4. Keep covered with a damp cloth. |
| 6. | On a floured board, roll each coil into a flat round 8 inch/20 cm in diameter. Keep on a lightly floured surface, covered with a damp cloth. |
| 7. | Break 2 eggs into each of 4 small bowls. Beat eggs in each bowl with a fork just till yolks and whites are mixed. Keep aside. Put 1/8 tsp/0.6 ml salt and 1/8 tsp/0.6 ml pepper onto each of 4 small plates to make four portions. Keep aside. |
| 8. | Heat tava on medium heat no more than 3 minutes. Put one round on tava. Cook 1 minute (Top should begin to look dry. There should be a few light golden brown specks on the underside - if the round does not have the desired light golden brown specks on the underside, cook 30 seconds longer). Turn over. Spread ¼ tsp/1.3 ml oil all over the top surface of round (about 15 seconds). Cook about 45 seconds or till a few light golden brown specks appear. Turn over. Spread ¼ tsp/1.3 ml oil all over the top surface of round (about 15 seconds). Lightly press entire round with spatula, rotating and pressing a small area at a time (about 45 seconds). Turn over. Cook, pressing round in the same way, about 1 minute. (Roti should be evenly cooked on both sides, with golden brown spots. It should not be very crisp so do not allow spots to become dark brown. A roti takes about 4 minutes to cook.) Remove. Keep aside. Cook remaining rounds in the same way. Wipe tava with a kitchen cloth or paper napkin. |
| 9. | Spread ½ tsp/2.5 ml oil outwards from centre of tava over the circular area (about 8 inch/20 cm in diameter) where the eggs will be poured. Quickly take one of the bowls containing eggs, add one portion salt and pepper (pre-measured in step 7), beat till mixed and pour egg mixture in centre of tava. Quickly place one roti over egg mixture. Press top surface of roti lightly with spatula till eggs stick to roti (about 30 seconds). Cook till eggs are set (about 30 seconds). Turn over. Cook about 30 seconds. Slide roti (egg side up) onto a plate. Put empty, hot tava on a coaster or grid. Do step 10 without delay. |
| 10. | Scatter ¼ cup/25 g onion rings over eggs. Sprinkle ¼ tsp/1.3 ml green chilli (optional), ½ tsp/2.5 ml vinegar with green chillies and ½ tsp/2.5 ml chaat masala over onions. Starting at one edge, roll up roti. Serve hot. Quickly return tava to medium heat. |
| 11. | Make and serve remaining rolls in the same way as in step 9 and step 10. |
| 12. | Serving Suggestions:
1. Serve with tomato ketchup or mustard sauce, if desired.
2. Wrap a piece of aluminium foil around half of roll for holding. |