Egg and cabbage kottu roti

Ingredients

• 320 gWheat flour, white, all-purpose, unenriched
• 180 gBeverages, water, tap, drinking
• 3 gSalt, table
• 110 gEgg, whole, raw, fresh
• 250 gCabbage, common (danish, domestic, and pointed types), freshly harvest, raw
• 120 gCarrots, raw
• 180 gOnions, raw
• 15 gGinger root, raw
• 15 gPeppers, hot chili, green, raw
• 25 gOil, olive, salad or cooking
• 25 gSoy sauce made from soy and wheat (shoyu)
• 3 gSpices, cumin seed
• 3 gSpices, turmeric, ground

Method

1. Knead flour, 180 g water and 1 g salt for 8 minutes into an elastic dough. Cover and rest for 20 minutes.
2. Divide dough into four balls, roll thin flatbreads and cook each dry at 190 °C for about 2 minutes per side. Cool 5 minutes and cut into narrow strips.
3. Shred cabbage and carrot, slice onion, mince ginger and cut chilli into rings. Beat eggs with the remaining 2 g salt.
4. Heat oil to 180 °C in a wok, bloom cumin and turmeric for 30 seconds, then add onion, ginger and chilli. Stir for 3 minutes.
5. Add cabbage and carrot and fry at 180 °C for 4 minutes. Clear a space in the centre, add egg and stir for 2 minutes until set.
6. Add flatbread strips and soy sauce. At 180 °C chop and toss with two spatulas for 4 minutes until hot; all oil remains in the served kottu.