Tomato and Egg Stuffed Wraps

1.Prepare the dough by mixing the all-purpose flour and 1/4 teaspoon salt in a bowl.

2.Gradually add warm water and 1 teaspoon vegetable oil to the flour mixture, stirring until a soft dough forms.

3.Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.

4.Cover the dough with a damp cloth and let it rest for 20 minutes.

5.While the dough rests, prepare the filling: heat 1 tablespoon vegetable oil in a non-stick skillet over medium heat.

6.Add the finely chopped onion, minced garlic, and chopped green chili to the skillet. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.

7.Add the diced tomato, turmeric powder, salt, and pepper to the skillet. Cook for another 3-4 minutes until the tomato softens and the mixture thickens slightly.

8.Beat the egg in a small bowl and pour it into the skillet with the vegetable mixture.

9.Stir continuously to scramble the egg and combine it evenly with the tomato mixture. Cook until the egg is fully set but still moist, about 2-3 minutes.

10.Remove the filling from heat and stir in the tomato sauce and soy sauce. Mix well and adjust seasoning if needed.

11.Divide the rested dough into 4 equal portions and roll each into a thin circle, about 6-7 inches in diameter.

12.Place a generous spoonful of the egg and tomato filling onto the center of each dough circle.

13.Fold the edges of the dough over the filling, pinching to seal and form a stuffed wrap.

14.Heat a clean skillet or griddle over medium heat. Lightly grease it with oil if necessary.

15.Cook each stuffed wrap for 2-3 minutes on each side, or until golden brown spots appear and the dough is cooked through.

16.Serve the tomato and egg stuffed wraps warm, optionally drizzled with extra tomato sauce and soy sauce for dipping.