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–+ servings
A Ugandan Rolex on a white plate.

Ugandan Rolex

A classic Ugandan street food that you can make at home.
5 from 1 vote
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Prep Time 45 minutes
Cook Time 15 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Course Lunch, Main Course
Cuisine African
Servings 6
Calories 718 kcal

Equipment

  • cast iron griddle or non-stick pan
  • Rolling Pin
  • dough scraper (optional)
US Customary - Metric

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
Keyword African food, chapati, omelette, street food, Ugandan Rolex
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