Kitchen Recipe
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Sri Lankan Egg Roti (Biththara Roti)
A popular street food where a beaten egg is folded inside a paper-thin, stretchy flatbread (Godamba roti) and pan-fried.
- Prep
- 60 min
- Cook
- 10 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- sri lankan
Ingredients
Scaled for 4 servings
- godamba roti dough (flour, water, oil)
- eggs
- onions
- green chilies
- salt
- black pepper
Equipment
- Flat griddle or pan
Instructions
- 1
Prep Dough
Prepare oiled godamba roti dough and rest for 2 hours.
- 2
Stretch
Stretch the dough paper-thin on an oiled surface.
- 3
Add Egg
Beat an egg with chopped onions, chilies, and salt. Pour it carefully into the center of the stretched dough.
- 4
Fold & Cook
Quickly fold the edges over the egg to create a square envelope. Transfer immediately to a hot griddle and cook on both sides until crispy and the egg is fully cooked inside.
Cooking Tips
- You must work fast when pouring the egg, or it will run off the dough.
- Cook on medium heat so the egg inside cooks completely before the outside burns.
Variations
- Cheese Egg Roti: Add a slice of processed cheese inside with the egg.
Chef's Notes & Storage
- Usually served with a spicy chicken or beef curry gravy for dipping.
Nutrition Estimate
320 calories · 12g protein · 30g carbs · 16g fat · 2g fiber per serving
