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.
- 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
- In a large mixing bowl, measure 5 cups of flour.
- In another bowl, mix salt, 3 tbsp of oil, and 1 ½ cup of water, stir until the salt dissolves.
- Pour the above water in the flour bowl. Mix well; and keep adding the remaining water until dough becomes soft.
- Knead the dough for 10 – 15 minutes; add flour if needed.
- 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.
- Right away, continue with 6(1):
- With a rolling pin, roll one part of the dough thinner than ¼ centimeters (never mind if it is not a perfectly round).
- Brush oil on top (Look at photo #1).
- 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.
- Then create a coil-like shape (as photo #3).
Click here to read More…