If you order an Indian kati roll, ask for it unda-style (which means egg-style) and they will cook it with a layer of scrambled egg. The egg fuses with the roti, creating a little crepe on one side.My simple explanation: there is egg ‘unda’ it. The author of 101cookbooks, Heidi Swanson, applies this Indian technique to any flatbread, not just roti. That’s where I learned this trick.
I make homemade corn tortillas this way, more often than I’d like to admit. They’re good for breakfast, lunch and dinner. My tortillas are small, so I use one egg for two tortillas. You can dress them with anything you like: hot sauce, green onions, fresh herbs, avocado, salsa, sour cream, beans, etc. Try it with other flatbreads, too. This trick never gets old.
Corn Tortillas Unda-Style
Ingredients:
- 4 corn tortillas
- 2 eggs
- 4 teaspoons grated cheese
- 1-2 teaspoons butter
Directions:
Beat eggs in a measuring cup.
Heat a skillet over medium. Melt a pat of butter in the pan. Pour in 1/4 of the beaten eggs in the center of the pan. After 10 seconds, place a tortilla on top. Once the egg and tortilla have set together, after about a minute, flip it over. Sprinkle the top with a teaspoon of grated cheese. Continue to cook another couple minutes or until the tortilla has browned a little. Remove it to a plate and fold it over; the cheese will help stick it together. Repeat with the remaining tortillas and egg mixture. Add your favorite toppings and eat them hot.
