Add the flour and salt in a bowl and mix until well combined. Pour 1 ½ cups of water and mix until it comes together. Add more water if the mixture is too wet, mix again until a soft elastic dough forms. Transfer to a floured work surface, cover with kitchen cloth and let it rest for about 5 minutes.
Lightly knead the dough, form into a log and divide into 6 to 8 equal portions. Form each portion into a ball and flatten out to form into ¼-inch thick rounds. Repeat with the remaining dough and set aside.
Place the chili on a skillet, apply high heat and cook until lightly toasted and aromatic. Transfer to a high-speed blender together with the garlic and stock and pulse until thick and smooth. Season to taste with salt and pepper and return into the skillet.
Add in the egg mixture, simmer until thick and cooked through while whisking occasionally, and set aside.
In a medium cast iron pan or skillet, apply medium-high heat and cook the flattened dough one at a time until lightly browned on both sides. Flip to cook the other side and repeat with remaining dough. Transfer to a flat work surface and cut each round into halves.
Add the egg mixture on one side of the flat dough and fold the other side to cover the filling. Repeat with remaining ingredients and serve warm on a serving platter.
An experienced and highly motivated cook with a real passion for cooking healthy and delicious foods from different cuisines. Also loves generating innovative and great ideas to make cooking fun and easy, to transform traditional ordinary recipes into unique and special dishes, and modify recipes to make it healthy according to various forms of diet specifications and guidelines.