Frying • flour (wheat flour) • oil • salt • Eastern Africa • Southern Africa
Chapati
Chapatis or Chappatis (singular Chapati or Chappati) are round, flat, unleavened bread common in West Asia, particularly India. They are also popular in Eastern Africa, especially among the Swahili people and in Swahili-speaking countries. Of course, the Malay and Indian populations of Eastern Africa and Southern Africa also eat chapatis. Serve chapatis with any African curries.
Chapati Recipe
erve chapatis with any curry.
Ingredients
2 cups all-purpose flour (or whole-wheat flour, or a mixture of the two), sifted
½ tsp salt
warm water
cooking oil
Instructions
1
All ingredients should be allowed to come to room temperature if they have been in the refrigerator. Mix flour and salt in a bowl. Slowly mix in enough water to make a thick dough. Mix in one spoonful oil. Knead dough on a cool surface for a few minutes, adding a few spoonfuls of dry flour. Return dough to the bowl, cover with a clean cloth, and let it rest for thirty minutes.
2
Lightly grease (with cooking oil) and pre-heat a skillet or griddle.
3
Divide the dough into about a dozen equal-sized dough balls. Allow dough balls to rest a couple minutes. Use a rolling pin to flatten them into discs, at least 6 inches across. Fry them in the skillet or griddle, turning once, until each side is hot and brown-spotted.
4
Cover the finished chapatis and place them in a warm oven until they are all done.
5
Serve with butter, and any curry, soup, or stew.
Ingredients
2 cups all-purpose flour (or whole-wheat flour, or a mixture of the two), sifted
½ tsp salt
warm water
cooking oil
Directions
1
All ingredients should be allowed to come to room temperature if they have been in the refrigerator. Mix flour and salt in a bowl. Slowly mix in enough water to make a thick dough. Mix in one spoonful oil. Knead dough on a cool surface for a few minutes, adding a few spoonfuls of dry flour. Return dough to the bowl, cover with a clean cloth, and let it rest for thirty minutes.
2
Lightly grease (with cooking oil) and pre-heat a skillet or griddle.
3
Divide the dough into about a dozen equal-sized dough balls. Allow dough balls to rest a couple minutes. Use a rolling pin to flatten them into discs, at least 6 inches across. Fry them in the skillet or griddle, turning once, until each side is hot and brown-spotted.
4
Cover the finished chapatis and place them in a warm oven until they are all done.
5
Serve with butter, and any curry, soup, or stew.