Tanzanian Chapati

Tanzanian Chapati

Tanzanian Chapati

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


  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).
    3. Brushing oil on Chapati to create layers

      Photo #1

    4. 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.
    5. Photo #2

    6. Then create a coil-like shape (as photo #3).
    7. Photo #3

    8. Then return it to the same place and cover.
    9. Repeat 6(1) to 6(5) until you finish the rest.
  7. After you are done with the above, take the first part that you rolled.
  8. With a rolling pin, roll to a nice round flat shape that is about ¼ centimeters thin. (Use flour to prevent the dough from sticking to the rolling pin and the surface)
  9. Make four more by repeating process 8. (You will roll the rest as you are cooking).
  11. Heat a non-stick pan on medium heat (use a round pancake pan). After it is heated, sprinkle a few drops of water on it. If the drops dry right away, the pan is ready for chapati.
  12. Wipe the pan to remove any oils.
    1. Place the chapati you have just rolled on a heated pan. After about a minute, check the bottom of the chapati, if it is golden brown, and the top is translucent, flip it over.
    2. Brush a little bit of oil on the top of the chapati, then check to see if the bottom is cooked and is golden brown.
    3. If yes, flip the chapati over again, now brush the oil on the second side of the chapati, and turn it over again.
    4. After about 30 seconds remove the chapati from the pan and put it on a plate and cover with a foil paper.
    5. Repeat umber 12(1) to 12(4) until you finish the rest.
  13. While you are cooking, find some times and repeat number 8 for the rest of the chapati so that you will be able to put them on the stove before you finish the first 4 that you rolled.

Serve with:
• Vegetables & Meat

  95 comments for “Tanzanian Chapati

  1. March 27, 2014 at 3:40 AM

    As a woman who has been making chapati for a select clients in Johannesburg since 2003, I would like to say asante sana for the interest you’ve drawn on the food. It really is a delicacy that people enjoy at any time and can be served with almost anything.

  2. Bitten
    February 8, 2014 at 10:01 AM

    Thank you so much for this video, 😀 you are so entertaining and funny and made it fun to make chapati for the first time for My Tanzanian boyfriend 😀 Cant wait to see his reaction :) Asante sana from a clumsy housewife from Norway 😉

  3. October 31, 2013 at 3:28 AM

    I’m so excited I found your blog! I was just about to try my hand at making chapati and stew.. it was my favorite dish when I lived in Kenya :) Will definitely give your recipe a try!

  4. Sara
    October 12, 2013 at 6:56 AM

    Just made these for the first time – my husband and I lived in Tanzania for 3 months last year and loved chapati. Your recipe is great. Thank you – we’ll be making these again.!

  5. September 11, 2013 at 9:37 AM

    Hi Miriam
    I’m a South African that spent seventy days in Tanzania a year ago, mostly traveling non-touristy areas, and living off street food (and thus a lot of chapatis). I obviously liked them, and your recipe guided me into establishing it as a permanent dietary component. Thank you so much for that. I found that experimenting with various flours (say, stone ground) improves flavour (South Africa has highly refined flour, and basic Tanzanian food is generally less refined and more healthy, and way more variable, e.g. different rice and bean varieties). Olive oil works for me, but may not for others. Melted butter instead of canola is a treat. Despite being a simple recipe, its quite fragile – environment, type of flour, etc. greatly impacts, and first-timers shouldn’t expect to get it right immediately. Watching Tanzanians do it helps a lot. For those that find it too bland (I don’t), simple fish, bean or mince-based mixes with spices and herbs make great fillings.

    • September 24, 2013 at 12:04 PM


      • Highly refined flour is not for chapati. I lived in Cape-town, South Africa and I had the same problem.
      • Bleached flour too is not as nice. Olive oil is still good, but I recommend the use of canola or veg oil for people who are making for the first time.
      • You are one of a few lucky people to try street food. Street full is true Tanzanian food, so you have tasted real Tanzanian food.

      Mingi Love

  6. Agness Joseph
    September 2, 2013 at 1:13 AM

    am plz naomba kujua kwa nini chapati huwa ngumu na unga ni mlaini? pia wakati wa kusukuma why chapaiti hujirudisha udogo

    • September 2, 2013 at 8:09 AM

      kama inarudi udogo basi umekanda vizuri. Ongeza yai moja kama unafanya kila njia lakini bado ngumu. kama zinakua ngumu kesho yake ni kawaida. cha maana ni kuweka ndani ya plastic bag na funga vizuri hewa isiingie.Hewa hufanya chapati ziwe ngumu zikisha pikwa na kukaa wazi kwa muda mrefu.

  7. Jackson
    April 12, 2013 at 4:12 AM

    Hi Miriam!
    I am a man who has desperately tried to cook chapatis when my wife travels for long periods of time, and am happy to have cooked the first edible and delicious ones after reading through your blog.
    Thank you

  8. naonjosh
    March 22, 2013 at 4:30 AM


    • March 25, 2013 at 7:09 PM

      Chapati needs practice sana

  9. korryjae
    February 26, 2013 at 10:49 PM

    I am so very thrilled to have stumbled upon this recipe; Miriam, your recipe absolutely made my night! oh, i just cant express how excited i am at having found this recipe!
    i am a gigantic fan of anything “bread” ESPECIALLY anything in the “flat” catagory =) but have never endeavored to try making them at home.
    thanks to your exceptionally easy-to-understand instructions, i even dared to experiment with different “fillings” to replace the coat of oil in step 6(2)
    the recipe lends to a truly amazing foundation for a countless array of possibilities!
    oh, and i will most definitely be using your recipe again and again… probably daily!

    here’s some of the “filling” ingredients i tried today:

    Cinnamon toast – clarified butter, saigon cinnamon, dark & light brown sugar, few drops of cream from clarified butter.
    OMG it tasted heavenly! thinking of endless combination of toppings and uses…
    rolled one super thin(about the thickness of a corn tortilla)purely out of curiousity – and it turned out SUPER light and flakey and crispy in just the most perfect ways!

    GARLIC toast: i know, i just wanted to stick w some very basic ingrdients. but TRUST me i’m already thinking of ALL SORTS of flavor combinations even as i am typing this – garlic (fresh) infused melted butter (generous amount) parsley flakes

    SESAME toast: drop or two of sesame oil to one (1) Table spoon of olive oil, 5-spice, white pepper (i added the dry spices to the oil mixture and then brushed it on)

    Miriam, thank you so so so so so very much for sharing!

    • February 27, 2013 at 5:46 PM

      You are welcome. I am happy that you are happy. I do like your adventure making the chapati with cinnamon etc. My daughter likes to mix a lot of things too. She even put jam on chapati. It taste great.

      Please visit always. I will try my best after April to be uploading 2 videos a month.

      Mingi Love
      Miriam Kinunda

  10. Liz
    February 23, 2013 at 10:30 AM

    I have really enjoyed watching your chapati video. I am originally from Kenya and I live in Canada. I do agree with you that the East African Chapatis are not parathas and yes we do add oil in our chapatis and we like them soft with lots of layers. If I ever visit Tanzania I shall pay you a visit just to eat those delicious chapatis. Thumbs up!!

    • February 27, 2013 at 5:48 PM

      Many thanks Liz.
      Mingi Love

  11. Marie
    January 24, 2013 at 9:03 AM

    Asante sana for the recipe and video. I was able to get the right texture but they tasted like flour-not how I remember chapatis from Tanzania! Any suggestions to get a bit more flavour?

  12. Marie
    January 22, 2013 at 10:28 AM

    I got the texture right but they don’t taste like much- any suggestions?

  13. Afi
    January 19, 2013 at 6:37 PM

    Girl, you rock! I made your chapati tonight and they were so awesome, I had to put photo on Facebook!

    • January 19, 2013 at 10:22 PM

      So you are the one with the photo? I am so happy. I will down load it and post in facebook page for every one to see. It looked nice.
      Thanks very much for the photo Afi. I do appreciate to share with us.
      Mingi Love

      • vena akilimali
        December 4, 2013 at 5:26 AM

        Ha miriam youre a good teacher the way explained how to make chapati I think no questions from readers .please may you do the same on how to make a delicious bread

  14. Fatima Danja
    December 24, 2012 at 2:55 PM

    Hy miriam, I used your recipe and woow! Its the best chappati I’ve ever made.I woulda love 2 share a pic. Bt I’m sorry… Its gone;). My family really enjoyed it, thanks a bunch.

    • December 31, 2012 at 8:28 AM

      I Would be very happy if visitors will start to send me inbox of the recipes from Taste of Tanzania via facebook. It will make me so happy! Please send next time.
      I am glad you liked the recipe.

  15. Aisha Nazziwa
    October 25, 2012 at 2:41 AM

    I have always bought the layerd chapatis and wondered how they are made. Iam surely making chapatis this evening. Inshallah they will come out just right

  16. Sue
    October 22, 2012 at 1:30 AM

    this was my first time to make this and it turned out sooo goooood!!!!! i love chapati and ddint know how t make it! thank u so much…i forgot to heat the oil but it turned out fine still…next time i will heat the oil first!

    thanks for the recipe!

  17. Sarah
    October 17, 2012 at 8:06 PM

    I visited Tanzania this past summer and LOVED the Chapati. But I haven’t found instructions that were clear enough to make me feel comfortable trying to make it myself until now. Thanks, I am going to try it this weekend and I will let you know how my first time goes

    • October 19, 2012 at 11:37 AM

      Hi Sarah,
      I am sure your chapati will come out very nice. Just don’t forget to cover the cooked chapati with foil paper so that they will not dry while you are cooking.
      Please send me a photo of your cooked chapati so that I can post it on my facebook. I want to create an Album for food photos by my website visitors.

      • Sarah
        October 19, 2012 at 5:49 PM

        OK I definitely will send you the pictures, Im cooking it tomorrow morning, My family is excited to try it

  18. Maria
    September 12, 2012 at 5:33 PM

    Hi Miriam,
    Thank you so much for sharing your recipe.My chapatis always came out dry and crispy and I had given up on making them until I found your website…wow. The result was nice, tasty n soft chapatis. Asanti sana. Do you also know how to make samosa and bhajia? If so, could you please share. Thanks again

    • September 17, 2012 at 12:10 PM

      Are you heating the oil before using in the dough and cooking?

  19. Maria
    September 12, 2012 at 5:08 PM

    My chapatis always came out hard and dry until I found this recipe…thank you so much. Do you also know how to make samosa and bhajia? If so, please post the recipe for us, I would greatly appreciate. Thanks again for the soft chapatis

  20. mano
    September 9, 2012 at 2:11 PM

    this is similar to a south indian dish called “parotta”

  21. Lu
    August 7, 2012 at 3:45 PM

    Absolutely yum!!!

    • August 10, 2012 at 8:49 AM

      Thanks Lu

      • Tharwat Jad
        September 10, 2012 at 4:46 AM

        Thank you so much, i will try it now :)

  22. Krissy
    July 25, 2012 at 12:09 AM

    I would add a bit of yeast, the result will be like a calzone and crispy yet soft.

  23. sai
    July 12, 2012 at 10:44 AM

    Hai Mariam,
    I liked your recipe..but the correction I wanted to tell you is chappathis are made from wheat flour and not the all purpose flour. This one is similar to the south Indian Barotta/ paratha.

    • July 12, 2012 at 11:09 AM

      I understand you. Here in America, All-purpose flour is wheat flour that can be used for either cakes, bread and pastry. I believe in many countries in Africa also use the same term. I will correct if other nations all purpose flour means something else.

  24. rizki
    July 11, 2012 at 1:23 AM

    it’s not chapati actually chapati made by whole wheat/chapati flour this use maida chapati doesn’t need oil

    • July 12, 2012 at 10:42 AM

      I am not sure what you are trying to tell us Rizki.
      I can only tell you that, Tanzanian or East African chapati use oil.


      • dana
        August 31, 2012 at 4:17 AM

        You are right Miriam. Thank you for the recipe. Last year I’ve been to Uganda and I liked chapati so much..I will try it soon.

  25. Nadia
    July 10, 2012 at 2:52 PM

    Why do you heat the oil then cool down??

    • July 10, 2012 at 6:36 PM

      It helps the chapati to be softer and lighter. Most of my relatives do not cool down the oil, they use hot oil to knead the dough. So if you are okay with that, use hot oil, i did not want to tell people to do that hear for safety reasons.

  26. Magnus
    July 8, 2012 at 4:58 AM

    Hi Miriam

    Thank’s for sharing your love for food. I really enjoy people that share their love foor food and teach other people to prepare delicious food from all over the world.

    Greetings from Sweden


  27. mrs. A
    July 3, 2012 at 3:39 AM

    thank you Rose for this recipe! i really enjoyed the chapati we made,,, all thanks to you!

  28. Jennifer
    May 31, 2012 at 1:05 PM

    I am so thankful i found this website. I worked with a few people from india who made chipates with almost every meal. sadly when i came back to the states most indian food is made from northern india and they serve naan or roti. These were not the layered delicious bread that i loved so much…..then i finally found your site, where i found how all the delicious layers came into the dough. Thank you so much for giving me the opportunity to have Chapati as i remember it

  29. Rose from Venezuela
    May 24, 2012 at 8:01 AM

    Dear Rose… Thank you very much for your recipe… I used 1/3 of the ingredients to make my first try and it came out wonderful… the smell is marvellous… This is my first bread in my life and I feel very proud of the results… I made exact measures and I have to thank you for being so exact with the quantities… thanks to that it came out so well… This is a bread that can accompany sweet meals as well as salty meals, as its flavor is neutral… You are a great teacher… So, as a gift, I share with you a poem: The mediocre teacher, tells; the good teacher,explains; the superior teacher, demonstrates; and the great teacher inspires…
    May The Almighty Bless all your projects…
    Rose from Venezuela

    • May 24, 2012 at 8:08 PM

      Dear Rose,
      You must be a good cook; to tell you the truth, many people have hard time to get chapati right the first time. I am very happy to know that you did well on first try.

      • Rose from Venezuela
        June 15, 2012 at 12:40 AM

        I am not such a good cook… I last a long time cooking as I don´t have enough expertise…I have a life of disasters in the kitchen, I have learned practically by myself as my mother died when I was 10 years old and never had somebody close to me to teach me, also my father didn´t like to see me in the kitchen but with the books and working in my profession…So, now with internet and persons like you it is possible that persons like me finally learn how to cook… In a way, you are doing what my mother was supossed to do… Blessings…
        Rose from Venezuela

        • June 15, 2012 at 10:21 AM

          Dear Rose,
          We all can share our shares of disasters in the kitchen, it is not easy to get things perfect. There are some recipes that can drive one crazy before getting them right.

          Welcome again,

  30. Brendah
    May 16, 2012 at 2:37 AM

    Thank you dear for the impeccable job you are doing.

    Kindly inbox me the type of flour you use to enable you get nice soft chapatis. Av tried even to a point of adding milk and eggs to no avail. Mine leave the pan hard and become even harder after some minutes which is very dissapointing!!!

    Yourz desperate.


    • May 20, 2012 at 1:33 PM

      Follow the ingredients carefully, you will be okay. I use all purpose flour. Don’t use pastry flour. The next video woll be about making chapati from beginning, and i will have the instructions in details.

    • Graeme
      June 8, 2012 at 1:55 AM

      Having experimented with East African Chapatis a lot I’ve found more oil = more soft. What many people make the mistake of doing is using a lot of flour during the process of rolling which upsets the balance of everything a little. So if you like to do that, put some more oil to combat the issue

      • June 8, 2012 at 11:05 AM

        Many thanks to you Graeme for a well explained comment.
        Please welcome again.
        Mingi Love

        • Eva
          December 14, 2012 at 3:29 AM

          I am so happy to have found this site, I have always wanted to make outstanding Chapati but never new how. I followed your recipe and the results were great. I agree with you, the oil makes them soft. I however had a problem when i followed your exact recipe, and used 21/2cups of water, I ended up using 61/2 cups of flour. Maybe as u said, the amount of water depends with the type of flour one is using. But I loved it all the same. I am looking forward to your new book. I do hope though when you write your recipe, you can also write some of the ingredients that are hard to understand in Swahili. May be you can do like a glossary at the back and explain them in Swahili. Thank you, and as you say, Mingi Love.

          • December 15, 2012 at 10:19 PM

            Flour does matter! Send me a photo so that i can post in Taste of Tanzania facebook page. Or post it yourself if you have facebook account. I would love to see the photos of the recipes people use fro this website.

  31. careyll
    April 30, 2012 at 8:42 AM

    omg, m so happy to find this page..u r tha best siz…m tired of germans fooooooooooooooood…omg m happy to find this page…muahhhh…

  32. Nancy
    April 26, 2012 at 10:49 PM

    Good job dear! I do like Chapati a lot and have been trying every time I see one has posted Chapati recipe and after reading all comments above am willing to retry, but obviously there is how to cook Chapati with Kimbo or blueband and it comes out the best than dropping oil can You please tell me the quantity of blueband I’ll use how I’ll smear on chapati and such? May I get inboxed of the Unga that Ur using if it will do me better. Asante

    • April 30, 2012 at 9:18 AM

      Keep trying, the more you try, the better you become. That is the secret of making chapati. Make sure the dough is elastic.

  33. Leon
    April 3, 2012 at 7:36 PM

    i like to cook chapati by following the steps mentioned but after finishing cooking it and remain for few hours it becomes very hard even to chew up. please advice the proper way to maintain it in its softness!

    • April 23, 2012 at 8:13 AM

      Chapatti is something that many people learn by practice. Or if you a good experience of making bread, then make sure the dough is as elastic as the bread dough.

  34. beans
    February 15, 2012 at 3:33 PM

    I was wondering if I could have a reciepe that was small that didnt require 5 cups of flour. More like two cups.

    • March 13, 2012 at 12:50 PM

      Two cups of flour for chapati will make about 3 chapati. Or very thin 5 chapati.

  35. kibaso
    December 21, 2011 at 6:08 AM


  36. kibaso
    December 21, 2011 at 6:07 AM

    helooo miriam,m soo impressed with what you are sharing with us,keep it up,can you help out with this recipe thou i doubt if i am ryt with the name, DARNISH PASTRY but i found it in a supermarket named” village supermaket” at TZ i think its an indian taste,Blessings

    • December 23, 2011 at 9:02 AM

      I am planning to make a video to show how to make chapati from scratch. Hopeful I will upload in March-April

  37. Ulla
    November 21, 2011 at 2:59 AM

    Thanks Dear,
    I’ve been i Tanzania several times and I have tasted chapati and other lovely african food. Now I will try to make chapati in my own kitchen in Sweden. Wish me good luck, I think I will need it!
    Love from

    • November 21, 2011 at 11:28 AM

      I know many people are scared to cook chapati. But it is very easy if you follow the instructions well. If it does not come out well the first time, try it again. Make chapati once a week, after a month or two, you will be a pro.

      Mingi Love

  38. October 19, 2011 at 1:27 PM

    I can smell and taste them from here, Thanks for the recipe.

  39. Fatma
    October 15, 2011 at 12:52 AM

    i want to try the soft chapatis, can you please help with any recipe for soft mandazi and mikate ya ufuta, thanks in advance and sincerely appreciate your sharing with us your expertise.God Bless You!

    • October 15, 2011 at 9:20 PM


      Do you mean chapati maji?

  40. Dikeledi Seleka
    October 11, 2011 at 4:50 AM

    Sijambo Mary

    Habari yako, pliz i want ton know how to cook chapati
    could u help with a simple formula which is straight
    and forward.

  41. mihinzo tumbo
    September 15, 2011 at 6:01 AM

    i like your blog sister keep it up! i did introduce chapati and now a lot of mzungus here at kahama they like it a lot.

    • September 16, 2011 at 7:26 AM

      Thank you Mihinzo, I won’t let you down bro

      Mingi Love

  42. May 4, 2011 at 1:20 AM

    Hey Mirium,wuzup?Am Manka n come from Kenya,Mombasa,the swahili part of the country,i am a gud cook but my chapatis juz don do nythn gud for me.They come out a lil bit hard but ma sis told me dat i should leave the dough standing for meybe an hour o two aftr kneeding thats when the chapatis become soft.Then do u have an original recipie for mahamri?Thank big tym n God bless you dia.

  43. Bertha
    April 22, 2011 at 8:10 AM


    Thanx much. after the bad result the next day i went for another try and as Miriam says, if using oil a little more is needed for a softer chapati; and the result was perfect – but with addition to the point you made about heat. very important coz the longer it stays on fire the moisture in it evaporates that’s why it becomes stiff.
    Thanx for sharing your experiences.

    • May 9, 2011 at 9:37 AM

      Thanks Andie,
      Good cooks always share their knowledge with others; Your input is most appreciated.

      Mingi love

  44. Shanifa Ngoma
    April 4, 2011 at 3:25 AM

    Good day Miriam,

    May God Bless u always in u a daily activities. I believe U a our teacher!.

    I am enjoyed this type of chapati, but sor I have something to ask u.

    I want to know which flour can I use to make my chapati kuwa laini, kwa sababu mimi huwa napendelea sana Azam flour. Je inaweza kuwa laini kama ambavyo umesema.

    Thanks alot,

    Mkereketwa wa mapishi.

    • April 4, 2011 at 7:48 AM

      I think I need to make a video that shows making chapati from scratch. Any flour will do, but for some brand you may have to add more water than the quantity mentioned above. Sometimes, based on brand of ingredient, the person following the recipe needs to add or reduce an ingredient.

      THe dough must be very soft, when you pull, it must stretch like elastic, if not, then your floor is too hard.

      I will add Chapati among the video I am shooting. It took me years to make good chapati.

      Mingi Love Shanifa.

  45. Mary
    April 2, 2011 at 1:21 PM

    Kazi mzuri dada. What you’re doing is real good and truly worths ur effort and taste!! Keep it up! Huwa naenjoy kujaribu recipes tofauti so will try this one. UBARIKIWE!!!!

    • April 2, 2011 at 11:39 PM

      Asante sana Mary kwa baraka zako. Nawe Ubarikiwe.

      Mingi love

  46. Bertha
    March 31, 2011 at 1:59 PM

    Hello dear,
    have been longing for this chapati recipe, but ended up dissappointed as it did not come out right coz they were so stiff that i could not even bend them.
    in my self evaluation i thought of 2 things; how soft was the dough supposed to be? or did i not brush on enough oil before rolling or what else? please help me coz am really struggling to perfect on this recipe.
    thank you n keep up the good work.

    • March 31, 2011 at 8:45 PM

      Make sure when you are measuring the cup of flour, you are not pressing the flour down in the cup. Or when you are adding water and flour, leave a cup of flour aside, if you think it is getting hard, do not continue to add the flour.

      Sometimes its depending on the type of floor. I will inbox you the flour I always use and always my dough is soft.

      Mingi love

    • Angie
      April 8, 2011 at 3:47 AM


      I also had problems making chapati, I had the same results as you, but now I have to say I can make really good chapati. You really need to make sure you use warm water. Instead of oil in the dough, I opted for shortening ghee (But oil should be fine). With the cooking, you certainly have to use Med-High heat. Put the chapati on the pan and don’t wait long before you flip it over. I always have problems – if I have on medium heat and leave the chapati on there until it changes colors, then it comes out too stiff. But I found out if I flip it soon after it changes colors, put oil on the top side, and then flip again to the other side and put oil on there, then they come out exactly like how they look on Miriam’s videos. I have to say also they taste absolutely perfect. Just keep trying though, I had to try several times before I got my perfect chapati and I am so happy!

      • April 9, 2011 at 1:42 PM

        You are right Angie,
        Chapati, Bread and cakes need to repeat the recipes over and over again to be good at. I think cakes are much easier. Any thing to do with a dough need practice.

        Mingi Love

  47. joyce upendo
    February 18, 2011 at 11:51 AM

    very nice

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