Chapati is a staple food in Asia, the Middle East and Africa. Other names for roti include safati, rotli, phulka, roshi, and safaati. It is also popular in the Arabian Peninsula and Caribbean. Its history dates back to ancient times. It is a staple in India, Nepal, and the Arabian Peninsula, but today it is eaten all over the world.
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East African Chapati
- Measure 5 cups of flour in a large bowl.
- In another bowl, combine the salt, 3 tablespoons of oil, and 1½ cups of water and stir until the salt dissolves.
- Pour the mixture into the bowl of flour. Mix well, and add the remaining water until the dough softens.
- Knead the dough for 10-15 minutes. Add flour if necessary.
- Divide into 11-15 equal parts (spherical shape), place it on a flat surface, and cover with a plastic sheet or clean white cloth.
- 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.
- Roll out the dough with a rolling pin thinner than ¼ of a centimeter (it's fine if it's not perfectly round).
- Brush the oil over it.
- Make an inch crease on the side facing you, then roll forward with both hands.
- Do just four. Roll the rest while cooking.
- 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.
- 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.
- Spread a little oil on it and check that the bottom is cooked and golden brown.
- If so, turn the loaf over again, brush the oil on the second side of the loaf and turn it over again.
- After about 30 seconds, remove the chapati from the pan, place it on a plate, and cover with aluminum foil.
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
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Tips for making Chapati
Start by rolling out the dough to a thin disc and brushed with oil or butter. Use a rolling pin to roll the disc from the centre, forming layers of dough. Avoid over-rolling the dough or it will become hard and tough. Brush the top with the melted oil and then place it on the skillet. Cook the chapati until the top is golden brown and there are bubbles. The chapati should be ready to serve after about two minutes.
To fry a chapati, brush the surface with melted butter or oil. Next, roll the chapati into a rope-like shape. Carefully place the rolled chapati on a heated skillet. After a minute, turn the chapati over and brush the other side with oil. The chapati is now ready to be served. It can be served with a variety of savoury or sweet dishes.
Begin by rolling the dough into a 20-cm circle. Add a little water and oil to the dough and knead until it is smooth and elastic. Be sure to cover the pan with a kitchen towel to prevent it from drying out. Once the chapati is rolled out, spread it out on a flat baking sheet and bake it until golden brown. It will be ready in about five to six minutes.
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