Source: HowToCook (a programmer's guide)
Mix the flour with boiling water until a rough mass forms — the heat begins dough-development by gelatinising the starch, making the dough extensible without aggressive kneading. Add cold water and knead for five minutes until the dough is smooth and springs back when poked. This hybrid hydration (around 75% total) gives you a dough that's workable but not slack. Cover and rest for 20 minutes; the gluten will relax and the flour will fully absorb the water.
Divide into two 150 g portions (not 100 g — you need enough dough to hold the fillings without tearing). Roll each into a ball, flatten to a disc roughly 3 mm thick, then brush lightly with oil and sprinkle salt across the surface. Roll tightly from one edge into a coil, tucking as you go to build tension. Rest for 10 minutes uncovered — this pause lets the gluten relax again, so you can flatten without shrinkage. Roll out the coil into a thin sheet about 2 mm thick, rotating a quarter-turn every few passes to keep an even rectangle.
Heat 10 ml of vegetable oil in a large non-stick pan over medium heat — you're aiming for around 160°C. The oil should shimmer but not smoke. Lay the flatbread in and fry for 2–3 minutes. Watch for small bubbles to rise across the surface and the underside to turn deep gold with slight charring at the edges. Flip and fry the second side for another 2 minutes until it matches. The lamination you created with the oil-and-salt spiral will cause the bread to puff and separate into tender, slightly crisp layers. Remove and keep warm.
Fry the egg in the same pan — baste it with the residual oil so the yolk stays runny and the white's edges turn lacy. Lay the flatbread flat, arrange the ham, lettuce, and cheese on one half, nestle the egg on top, then roll or fold the bread to encase it. Serve at once while the bread is still warm and the yolk is yielding to pressure.
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