How to make East African Chapati – 15 full steps

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East African Chapati easy recipe

How to make East African Chapati


  • Author: James Cook
  • Prep Time: 50
  • Cook Time: 20
  • Total Time: 70
  • Yield: 4 servings 1x

Description

Have you ever heard about a East African Chapati ? . East African Chapati is a beautiful unleavened flat Bread eaten in East Africa in Countries like Burundi Uganda, Mozambique, Kenya,…

From my explorationWe will write about the direction to make the best and easiest recipe of a Chapati.


Scale

Ingredients

  • ½ cup cooking oil
  • All-purpose flour (7 cups: 2 cups for kneading and the rest for
  • cooking)
  • Salt to taste
  • 2 cups warm water

Instructions

COOKING

  1. Measure 5 cups of flour in a large bowl.
  2. In another bowl, combine the salt, 3 tablespoons of oil, and 1½ cups of water and stir until the salt dissolves.
  3. Pour the mixture into the bowl of flour. Mix well, and add the remaining water until the dough softens.
  4. Knead the dough for 10-15 minutes. Add flour if necessary.
  5. Divide into 11-15 equal parts (spherical shape), place it on a flat surface, and cover with a plastic sheet or clean white cloth.
  6. Remove the ball and place it on a flat surface lightly sprinkled with flour. Sprinkle the rolling pin with the flour to keep it from sticking to the dough.
  7. Roll out the dough with a rolling pin thinner than ¼ of a centimeter (it’s fine if it’s not perfectly round).
  8. Brush the oil over it.
  9. Make an inch crease on the side facing you, then roll forward with both hands.
  10. Do just four. Roll the rest while cooking.
  11. Heat a non-stick skillet over medium heat (use a round skillet). Sprinkle with a few drops of water after heating. If the drops dry immediately, the pan is ready.
  12. Place the freshly rolled chapati on the heated pan. After about a minute, check the bottom of the chapati, if it is golden brown and the top is translucent, turn it upside down.
  13. Spread a little oil on it and check that the bottom is cooked and golden brown.
  14. If so, turn the loaf over again, brush the oil on the second side of the loaf and turn it over again.
  15. After about 30 seconds, remove the chapati from the pan, place it on a plate, and cover with aluminum foil.
  • Category: main
  • Cuisine: African, East African

Nutrition

  • Serving Size: 4
  • Calories: 217
  • Sugar: 0g
  • Sodium: 295mg
  • Fat: 5g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 0g

Keywords: Chapati

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