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"Chapati", is a very popular flat bread in East Africa. Though this flat bread shares the same name with another flat bread in India, the preparation of the dough and the type of flour used make them different. East African chapati is more similar to the Indian flat bread called "Paratha". But what's in a name? A chapati by any other name would still be delish 🙂
DO NOT ROLL THEM OUT TOO THIN, OR THEY'LL BE HARD!!
-Tawa pan, crepe pan or even a regular frying pan. You can find a tawa pan on Amazon.com. Just type in-Premier Supreme Non-Stick Tawa/Pan 28cm.
-Wide spatula/ turner.
-Flat plate with one cup of all-purpose flour spread on it.
-A cookie sheet.
SERVING SIZE: Makes 15 chapatis
-5 cups all-purpose flour.
-3 tablespoons ghee (melted, and warm) or 3 tablespoons warm cooking oil.
-1 1/2 teaspoon salt (I use Kosher salt).
-1 1/2 teaspoon granulated sugar (to balance the flavors).
-2 cups tepid/warm water.
-1/2 cup vegetable oil to oil and cook the chapatis.
-Place your flour in the mixing bowl and make a well in the middle.
-Add the salt and sugar and mix it well into the flour.
-Add the ghee or vegetable oil and mix well with one hand as you hold and spin the mixing bowl with the other hand,
-Add a little bit of water at a time and continue kneading the dough. Keep rotating the bowl with your other hand. Knead until there is no more flour left on the bottom and the sides of the mixing bowl.
****To get a soft chapati, you will need to knead your dough for at least 15-20mins.***
-If there is no more dough left on the bottom and on the sides of the mixing bowl and you find that your dough is too wet, sprinkle in a little bit of flour at a time until your dough does not stick to your fingers, but is still pliable. If you find that your dough is too hard, add a little bit of water at a time, until it is soft and pliable, but not sticky.
-After kneading your dough for 20mins, make a ball out of it and cover it with a cling foil and put it in a container with a lid and sit it on your counter to let it rest for at least 30mins. This will also make for a softer chapati. The gluten that has formed during kneading needs time to relax, which will make the dough easier to work with and cause the chapati to be more tender.
-After the 30mins, take the ball of dough and divide it into four equal parts. Place three of those parts on the cookie sheet and cover them with a clean,damp kitchen towel.
-Flatten one of the parts between the palm of your hands.
-Lightly flour your clean working surface and place the disc of dough on it. Use your rolling pin to flatten the disc of dough to about 1/8 inch thickness all around. Starting at the center of the disc, roll outwards towards the perimeter of the dough. After each roll, rotate your dough to ensure that it has equal thickness all around. Use your hand to feel the surface of the dough for any thicker parts, and flatten it out further. Your disc should now be about 8inches in diameter.
-Dip your pastry brush in the cooking oil and lightly oil the surface of the dough (on one side only!). make sure to get the edges of the dough as well.
-Now take your dough and place the oiled side down onto the plate with the flour. Stand your dough up and shake of any excess flour, and repeat this process again.
-Holding your dough up (it will now look like pizza dough), stretch it out with your hands as you would do pizza dough.
-Lay your dough back down on the floured surface with the oiled/floured side still facing up. Find the center of the dough and fold it as if to fold it in half. Now keep folding the dough over itself and pressing as you go as if you were making an accordion(as shown on the video). Still holding together the folds you have made, flip the dough over to the other half and repeat the folding process.
-Now stand the dough up on its side to where you can see the folds if you looked down on it.
-Then using your right index finger as a guide on one end of the dough, hold on to one end and use your other hand to rotate the other end of the dough, coiling it tightly around itself as you go.
-With your right index finger still in the center of the coiled dough, pull the other end of the dough over the coiled dough and tuck the tip into the center (where your right index finger was, just as I'm doing in the video).
-Now use the palm of both hands to flatten the coiled dough and use your cupped hands to shape the perimeter into a perfect circle.
-Transfer the rolled disc to a baking sheet or any clean, flat surface and cover it with a clean,damp kitchen cloth. Repeat the oiling and coiling process with the other three parts of flour you had set aside.
-Once you have all your dough oiled and coiled up, cover them all with a damp cloth and set them on a surface at room temperature and let them further rest for 15mins.(SEE VIDEO PART 2 FOR MORE INSTRUCTIONS!!!)