Combine the 300g all-purpose flour, ½ tsp salt, 1 tsp sugar and 2 tbsp neutral oil in a large bowl, rubbing the oil through the flour with your fingertips. Add 170g of the warm water gradually, mixing until a shaggy dough forms, then add up to 15g more only if dry flour remains at the bottom of the bowl. Knead for 8–10 minutes, until the dough is soft, smooth and supple — slightly tacky, but not sticking to your hands, and springing back slowly when pressed. If it feels stiff, knead in a little more water a teaspoon at a time; if it sticks, dust lightly with flour. Cover and rest for at least 30 minutes at room temperature. That soft consistency and rest are what relax the gluten, since a stiff, unrested dough rolls back, cooks tough and cracks when folded around the filling.

In a large bowl, stir together the 120g yogurt, 1 tbsp lemon juice, 1 tbsp ginger-garlic paste, 1½ tsp Kashmiri chilli powder, 1 tsp ground coriander, 1 tsp ground cumin, ½ tsp turmeric, 1 tsp garam masala, 1 tsp salt and 1 tbsp neutral oil until smooth and brick-red. Add the 800g chicken thigh strips and mix thoroughly with your hands or a spoon, so every piece is coated with no dry patches. The marinade should cling as a thick coating rather than pool in the bowl. Cover and refrigerate for at least 30 minutes, preferably 2 hours; for the longer marinade, start this stage before making the dough. That choice of thighs over breast is what keeps the filling genuinely juicy, since their extra fat and connective tissue forgive the high heat needed for colour and light char.

Toss the sliced red onion with the 1 tbsp lemon juice, ¼ tsp salt and ¼ tsp chaat masala and set aside for 10–15 minutes, until lightly softened but still crunchy. Place the 35g cilantro, 15g mint, 1–2 green chillies, garlic clove, 10g ginger, 1 tbsp lemon juice, ½ tsp salt, ½ tsp sugar and 2 tbsp of the yogurt or cold water in a small blender and blend, scraping down the sides, adding the last tablespoon only if the blades stall. The chutney should be thick and spoonable, never runny. In a small bowl, whisk the 120g yogurt, the mayonnaise if using, 1 tsp lemon juice, grated garlic and a pinch of salt until smooth, loosening with 1–2 tbsp water only if needed. That deliberately thick texture in both sauces is what keeps them sitting on the bread instead of soaking in and making the rolls messy.

Divide the rested dough into 4 equal pieces, about 125g each, shape them into smooth balls and rest for 5 minutes. Roll each ball into a thin round, 22–24cm wide, dusting lightly with flour as needed. Heat a skillet or tawa over medium-high heat until a pinch of flour browns within a few seconds. Cook one flatbread at a time for about 1 minute, until bubbles appear, then flip and cook until light golden spots form underneath. Brush the top with a little of the 2–3 tbsp oil or ghee, flip, brush the second side and cook for 20–30 seconds per side, until both sides show scattered golden-brown patches, about 2½–3 minutes in total. Stack the cooked flatbreads in a clean towel. If they turn stiff or crisp, the heat is too low or they cooked too long. That hot, fast cooking is what spots the bread before it dries, keeping it genuinely flexible enough to roll without breaking.

Heat a wide, heavy skillet or grill pan over medium-high to high heat until very hot, adding a little neutral oil only if the pan looks dry. Add about half the marinated chicken in a single layer with space between the pieces, and leave it undisturbed for 2 minutes to colour before turning. Cook for 6–8 minutes in total, until the marinade has reduced and clings to the meat, the edges are lightly charred and the thickest piece reaches 74°C. Transfer to a plate and repeat with the remaining chicken. Return all the chicken to the pan, add the sliced green and red bell peppers and toss for 1–2 minutes, until they soften slightly but keep some bite and any liquid in the pan has cooked off. Taste and adjust with a pinch of the chaat masala if needed. The finished filling should look moist and glossy, never saucy. That batch searing is what keeps the pan hot enough to brown rather than steam, giving a genuinely juicy filling instead of a watery one.

If making the classical egg-lined version, beat 1 egg with a pinch of salt in a small bowl. Heat about 1 tsp neutral oil in a skillet over medium heat, pour in the egg and tilt the pan so it spreads into a thin round roughly the width of the flatbread. Immediately place one cooked flatbread on top and press gently with a spatula so the egg bonds to the bread. Cook for 30–45 seconds, until the egg is set underneath, then flip and cook for 10–15 seconds, just to set the surface. The egg should form a thin, even layer attached to the bread, not a thick omelette. Repeat with the remaining eggs and flatbreads, keeping them covered in the towel. That thin, bonded layer is what adds richness and a classical, layered bite without making the roll bulky or loose.

Serve the rolls whole, or cut each one on a sharp diagonal with a serrated knife to show the cross-section. For easier handling, wrap the lower half of each roll in a square of parchment or foil, twisting the bottom to close it. Serve immediately, while the bread is still soft and the chicken is hot, with any remaining yogurt sauce alongside for dipping. The wraps should feel warm and firm, holding their shape when lifted. If they must wait, keep the chicken warm and the flatbreads covered separately, then assemble at the last minute. That prompt serving is what keeps the bread soft and pliable, before steam from the hot filling begins to soften it.