Chapati Serving Suggestion
Now, lets go all the way to Kenya for our breakfast. If you like pancakes, then you would certainly love Chapati… or Chapo… it is a common meal in Kenya.
Chapati can be eaten with a lot of dishes from cabbage to stew. Kenyan chapati is a common swallow dish that many can’t resist. What you need to know is that kneading chapati dough the wrong way can make your chapati to be hard.
Ingredients
2 1/2 cups of Chapati flour ( Unga wa ngano) or All purpose Flour ( Plus extra for kneading and dusting)
2 Tbsp of Oil
1 tsp of Salt to taste
1 tsp of Sugar to taste
Oil to fry
Rolling stick
1 cup warm Water
Directions
- In a bowl put 2 1/2 cups of flour, add salt and sugar.
- Add 1 cup of warm water
- Mix the flour and water to form a thick paste.
- Add more flour to make it more thick but not too hard. (I love kneading my dough on a flat space until I have attained the right elasticity)
- Apply the 2 tbsp oil to the dough once you have attained the right extensibility and elasticity.
- Cover the dough for 30 minutes. This makes the chapati dough to rest and spreading it becomes very easy.
- Once the 30 minutes are over, roll your chapati dough into small ball according to the number of chapati you want to make.
- Spread each chapati dough ball with a wooden rolling pin into circular flat bread adding flour where necessary so as to avoid the bread from sticking to the surface.
- Heat oil in a pan and fry each chapati until they are over.
- Put your cooked chapati in plastic wrap or container and cover. Serve after 20 minutes with a meal of your choice.
Author
