Ingredients
1kg of all purpose flour
Warm water
Salt
Vegetable cooking Oil
Baking Powder
Lets Begin
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| kneading the dough |
Sieve the flour in a bowl, save some flour for kneading, add half a teaspoon of baking powder,the baking powder is used to make the chapati fluffy, then warm water gradually. How much warm water? i don't measure but the saying goes like 1cup of flour, 1/2 a cup of water. Mix it well.
Add 3teaspoons of warm cooking oil into the mixture, you can add more flour if the dough is sticky. Make sure not to knead more than 10minutes or the chapati will come out tough. When the dough separates itself from the bowl, cover with a wet towel for 15minutes.
With the flour you had saved earlier, pour some on a clean surface and take a handful of the dough, preferably 18 ounces or 261grams.
Flatten the dough with a roller, making sure you don't spread it to thin, using a spoon, add a tablespoon of oil on the dough, spread it evenly. Take a knife and cut vertically about 4 pieces. Take one piece, fold it once, the oily part inside, roll the piece of dough on your finger and set it aside. Repeat this until you finish the dough
Cover the dough with a wet towel and let it rest for 15 minutes.
Add flour on a clean surface, take one dough and roll it out, not too flat or the chapati will be hard. Repeat this process until you have rolled out all the dough.
I prefer using a flat cast iron Karai in Kiswahili because it heats up evenly, but if you don't have this, you can use a flat frying pan.
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| karai or flat cast iron |
Heat the pan in medium heat, place the flattened dough on the heated pan for 1minute each side, then add a tablespoon of oil, round the chapati, under and above. Remove from heat when the chapati turns light brown. Repeat the process till finished.
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| The final result.. perfect chapati |
You can serve the chapati with mince meat *coming soon*, lentils, cabbage and even tea..
ENJOY
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