Mix flour with 260 g water and 2 g salt and knead for 8 minutes.

Ingredients

• 500 gWheat flour, white, all-purpose, unenriched
• 260 gBeverages, water, tap, drinking
• 480 gEgg, whole, raw, fresh
• 300 gCabbage, raw
• 200 gTomatoes, red, ripe, raw, year round average
• 200 gOnions, raw
• 30 gOil, olive, salad or cooking
• 5 gSalt, table

Method

1. Mix flour with 260 g water and 2 g salt and knead for 8 minutes.
2. Rest the dough for 15 minutes.
3. Divide dough into four balls, roll into thin flatbreads and cook in a dry pan for 2 minutes per side.
4. Shred cabbage and chop tomatoes and onion. Fry cabbage and onion in 15 g oil for 6 minutes at 175 °C, add tomatoes for 2 minutes.
5. Beat eggs with the remaining 3 g salt. In the remaining 15 g oil, cook four thin omelettes for 2 minutes per side.
6. Put an omelette and one quarter of the vegetables on each flatbread, roll tightly and serve one roll per person.