This recipe was inspired by our time in a small village in Nepal. Though it is a pretty humble little meal, it’s a huge deal to my heart. While we were in a village, a lady named Citymaya (I’m not entirely sure how to spell her name. Spelled it like it sounds.) made us a wonderful breakfast every morning. Though we mostly had dal bhat or noodles, there were a couple times where she made us eggs wrapped in homemade chapati.
It was one of the most memorable meals I had during my time in Nepal. I remember the first time she made it for all of us. As I sat down on the little bamboo floor mats, and I glanced over and noticed her rolling out some dough. Watching her do this for us was so gratifying and impressive. She didn’t have to squat down early in the morning and start cranking out a homemade dough for us, but she did. She was genuinely happy and honored to have us as guests in her house, and she let us know that by dedicating her time to making us great food and doing plenty of other little things.
When she handed me the plate, I was so ready to take a bite. I fell in love with taste of her little wrap. I don’t know quite what she did, but the taste was absolutely amazing. I’d go back there just to have another. I’d go back for some more tea as well…but that’s another post. We did our best to recreate her chapati. I can’t say that I think ours is better, but trust me, we got close. How can you beat fresh, authentic Nepalese chapati made by the sweetest Nepalese woman? You can’t. But we can try and enjoy it still.
Contrary to what you might think, this is a super simple and quick meal. Chapati is unleavened, so there’s no yeast and waiting for it to rise. Just mix all the ingredients in a bowl, cut it into pieces, and roll it out. Cook your eggs and rolled chapati, and you’re done! Keegan and I have this ALL THE TIME. Breakfast, lunch, dinner…with just eggs… with herbs, with sausage….whatever we’re feeling like or have leftover in the fridge. It’s a super easy recipe to add things to. We decided to keep the official recipe simple, but don’t be afraid to play around with it if you want.
You can also make a huge batch, cook them, and then freeze them. Just reheat in the oven or over a pan, add your toppings, and you’re good to go.
Before we get to the recipe, I thought I’d share another picture of her and let you into a small window of our time there. I hope you enjoy the pictures, and I hope it motives you even more to make the recipe.