CHAPATI

Kenyan food staple is ubiquitous in a number of countries on the Continent. It has roots in India and will leave mouths watering and taste buds swimming in deliciousness.

INGREDIENTS FOR CHAPATI:

1. 3 cups all purpose flour

2. 1 teaspoon sugar (optional)

3. 1 1/2 teaspoon salt

4. 3 tablespoons vegetable oil

5. 1 1/4 cup warm water

01

INSTRUCTIONS:

In a large bowl add flour and optional sugar, then salt and mix dry ingredients well.

Follow with wet ingredients: water and vegetable oil.

Knead to form a soft and sticky dough.

Place dough on a heavily floured surface and knead until soft. About 10 to 15 minutes.

Continue to add flour to dough as needed, but not too much as dough should be pliable, smooth and soft. Divide dough into baseball-sized pieces and let it rest 10 minutes to relax the gluten ( this makes softer Chapati).

Use a rolling pin to flatten the dough into a circle — once flattened, roll the dough like a cinnamon roll.

Slice into pieces to flatten and create individual Chapatis by rolling out the dough from the center working outwards.

Rotate the dough each time you roll it to make as symmetrical a circle as possible.

Roll out until 1.5 cm/0.59in thickness and to size of pan using to cook.

Place dough in lightly oiled stove top skillet on medium to medium-high heat.

Cook for about 2 - 3 minutes rotating until golden brown. Serve warm.