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).
- Then return it to the same place and cover.
- Repeat 6(1) to 6(5) until you finish the rest.
- After you are done with the above, take the first part that you rolled.
- 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)
- Make four more by repeating process 8. (You will roll the rest as you are cooking).
- NOW YOU CAN FOLLOW STEP 11 TO 12 WITH THE VIDEO AT THE BOTTOM OF THIS POST or continue to read.
- 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.
- Wipe the pan to remove any oils.
- 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.
- 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.
- If yes, flip the chapati over again, now brush the oil on the second side of the chapati, and turn it over again.
- After about 30 seconds remove the chapati from the pan and put it on a plate and cover with a foil paper.
- Repeat umber 12(1) to 12(4) until you finish the rest.
- 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.
• Vegetables & Meat