| • | Sieve flour and salt into a bowl.
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| • | Mix ghee, add water gradually and knead till the dough is smooth.
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| • | Let the dough rest for about 2 to 3 hrs to soften.
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| • | Make small balls from the dough, oil the work top with ghee and work each ball into a very thin sheet.
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| • | First flatten with oiled palms, now thin it again by pulling the edges.
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| • | Sprinkle the dough sheet with 1 tsp ghee and fold in edges, shape it into a square.
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| • | Now sprinkle a little flour and roll out into a paper-thin rectangular sheet.
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| • | Preheat the griddle or pan, grease it well with ghee.
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| • | When hot, put roti on it.
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| • | Break one egg in the middle of the roti, carefully spread the egg, over the middle portion of it.
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| • | Sprinkle chopped onions, cilantro, chilies, salt and pepper.
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| • | Now fold the edges of the roti dough over, just enough to close the egg mixture in.
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| • | Cook for about 2 to3 minutes until golden brown.
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| • | Lift roti with a spatula, grease the griddle with ghee, and cook the other side.
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| • | Cut it into 2 or 4 pieces.
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| • | Serve hot or cold. |
