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 and sauté for 2-3 minutes until fragrant and translucent.

7.Add the diced tomato, turmeric powder, salt, and pepper to the skillet. Cook for another 3-4 minutes until the tomatoes soften 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 with the tomato mixture until the egg is fully cooked and combined, about 2-3 minutes. Remove from heat and set aside.

10.Divide the rested dough into 4 equal portions and roll each portion into a thin circle about 6 inches in diameter on a lightly floured surface.

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

12.Fold the dough over the filling to form a half-moon shape or wrap it like a burrito, sealing the edges gently by pressing with your fingers.

13.Heat a non-stick pan over medium heat and cook each stuffed wrap for 2-3 minutes on each side or until golden brown spots appear and the dough is cooked through.

14.Remove the wraps from the pan and drizzle each with a little tomato sauce and soy sauce before serving.

15.Serve warm as a quick snack or light meal.