Beat 4 eggs with pepper powder and pinch salt (to taste). Bear in mind that you will be making 4 omelets, respectively, for each kathi roll. Place a non-stick frying pan on medium heat. The diameter of the pan should be the same as your paratha or chapati. Add 1 tsp of oil per omelet, to the pan. Slowly pour in 1/4 of the egg mix and swirl, to cover the pan. As soon as you see that the bottom of the omelet is set and the top is still soft and custard-like, place the the roti on top, it will cling to the omelet.Gently insert a spatula underneath the omelet and flip it over. Let the roti bronzen a bit, then remove from flame. The omelet will be clinging to the roti now.