A Taste of Tanzania; Blog ya Mapishi ya Kitanzania

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Chapati originated in India but differ a little bit. In Tanzania chapati makes a good breakfast with soup or tea: lunch or dinner with stew and vegetables.

The process may look too long, but this is because I want to explain well, once you prepare this recipe for the first time, you will notice it is a very short process.

Ingredients

  • 5 cups all purpose flour (not self rising)
  • 2 cups warm water
  • 1 ½ tsp Salt
  • ½ cup Canola/Vegetable oil (heated then cool down) You will not use all of it.
  • 2 cups Extra lour for kneading

Preparations

  1. In a large mixing bowl, measure 5 cups of flour.
  2. In another bowl, mix salt, 3 tbsp of oil, and 1 ½ cup of water, stir until the salt dissolves.
  3. Pour the above water in the flour bowl. Mix well; and keep adding the remaining water until dough becomes soft.
  4. Knead the dough for 10 – 15 minutes; add flour if needed.
  5. Divide in 11 to 15 equal parts (make a ball like shape), arrange them on a flat surface, and then cover with plastic wrap or a white clean cloth.
  6. Right away, continue with 6(1):
    1. With a rolling pin, roll one part of the dough thinner than ¼ centimeters (never mind if it is not a perfectly round).
    2. Brush oil on top (Look at photo #1).

      Brushing oil on Chapati to create layers

      Photo #1

    3. At the side that face you, make one centimeter fold, then roll forward with both two hands; almost like you are rolling a rode away from your direction) (Look at photo #2) It should look like a rope.

      Photo #2

    4. Then create a coil-like shape (as photo #3).

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3 Responses to A Taste of Tanzania; Blog ya Mapishi ya Kitanzania

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