How to make East African Chapati – 15 full steps

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.

Chapati Recipe

How to make East African Chapati - 15 full steps 1

East African Chapati easy recipe

East African Chapati

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.
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Course: Bread, Breakfast, Main dishes, Party
Cuisine: African, East African
Keyword: Chapati
CookingStyle: Baking, Oven cook
Prep Time: 50 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 4 servings
Calories: 217kcal
Author: Ms Kelly
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Ingredients

Instructions

COOKING

  • 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.

Notes

If you want, you can freeze it for a couple of days and reheat it when needed. The dough should be eaten fresh or reheated. Once it has cooled completely, it can be stored in the fridge.
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Nutrition

Serving: 4pieces | Calories: 217kcal | Carbohydrates: 35g | Protein: 4g | Fat: 5g | Sodium: 295mg | Fiber: 1g
© Food And Meal

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.

Tips for making Chapati

How to make East African Chapati - 15 full steps

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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How to make East African Chapati - 15 full steps

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