A Rolex is a much loved street food of Uganda composed of a chapati (Indian flat bread) with a veggie omelette rolled up inside.
The name Rolex comes from the method of preparation — you “roll” the omelette into the flatbread — hence the name.
Apparently there are adaptations of the Rolex like the Titanic (2 flatbreads instead of one) and the Kikomando (where the chapati is sliced and mixed with beans.)
And while it may be difficult to venture all the way to Africa to try one, I’ve got the recipe right here so you can make it at home.
I adapted Chef Lola’s chapati recipe but you could probably even find frozen chapati at the store if you are pressed for time.
Ugandan Rolex
A classic Ugandan street food that you can make at home.
Equipment
- cast iron griddle or non-stick pan
- Rolling Pin
- dough scraper (optional)
Ingredients
Chapati
- 3 C. all-purpose flour
- 1 tsp. Kosher salt
- 1 tsp. granulated sugar
- 3 tbsp. oil I used grapeseed oil, but any vegetable oil will work.
- 1¼ C. water You may use a little more or less depending on the humidity of your area.
Omelette
- 4 tbsp oil divided, 2 tsp per serving (or as needed)
- 12 eggs divided, 2 eggs per serving
- 3/4 C. shredded cabbage divided, ~2 tbsp. per serving
- 6 tsp. Roma tomato finely chopped, 1 tsp. per serving
- 6 tsp. red onion finely chopped, 1 tsp. per serving
- 3 tsp. bell pepper finely chopped, 1/2 tsp. per serving
- 3 tsp. Kosher salt 1/2 tsp per serving
Instructions
Chapati
- In a large bowl, combine the flour, sugar, salt and stir to combine.
- Add oil and stir to combine.
- Add the water gradually, stirring between additions. You want a soft dough without it being too sticky or dry.
- Scrape the shaggy dough onto a clean countertop. Knead the dough for 10-15 minutes or until the surface of the dough is smooth and no longer sticky. (The dough can also be kneaded in a stand mixer with a dough hook attachment.)
- Oil the surface of the dough and place it into an oiled bowl, cover with plastic wrap and allow it to rest for 20-30 minutes.
- Divide the dough into 6 equal pieces and shape each into a ball. Keep the dough covered to prevent the dough from drying out.
- Use a rolling pin to roll the dough out into a 10-inch diameter circle. Use a pastry brush and apply vegetable oil over the surface of the dough. Starting from the bottom edge roll the dough up into a tight rope.
- Coil the rope on itself like a snail. Set aside and shape the remaining dough balls.
- Gently press the coils flat and roll out with a rolling pin to 8 inches in diameter.
- Warm a griddle on medium heat.
- Add 1 teaspoon of oil to the griddle, swirl to coat the pan. Place the rolled out chapati on the pan and flip when golden ~2-3 minutes. Transfer to a paper towel lined plate. Serve warm.
Omelette Filling
- In a large cup, crack in 2 eggs. (Per omelette.)
- Add 2 tsp shredded cabbage.
- Add 1 tsp tomato, onion, bell pepper, and salt. Beat well.
- To a warm griddle on medium heat, add 2 tsp. of vegetable oil, then pour in the egg mixture.
- Swirl the pan to coat the entire surface with egg. Cook for 1-2 minutes or until the egg is set up/cooked enough to flip. Flip and cook the other side.
Assembly
- Place the omelette on a warm chapati and roll it up. Serve warm.
Notes
- This dough can be stored for a few days in the refrigerator and shaped right before grilling.
Nutrition
Calories: 718kcalCarbohydrates: 94gProtein: 24gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 327mgSodium: 1409mgPotassium: 323mgFiber: 4gSugar: 3gVitamin A: 623IUVitamin C: 15mgCalcium: 83mgIron: 7mg
Tried this recipe?Let us know how it was!
you didn’t say anything about the cabbage in the recipe instructions. Don’t know if the cabbage is pre cooked before adding it to the egg or when it gets added, it’s just not mentioned.